
Class T't'jlS 
Book 



Copyright^ . 



COPYRIGHT DEPOSfR 



The Cook County 
Cook Book 



COMPILED BY 

The Associated College Women Workers 

FROM RECIPES CONTRIBUTED BY 
COOK COUNTY LADIES 



PRESS OF 

Mcelroy publishing co. 

CHICAGO 









Copyright. 1912 

by 

MABEL E. STURTEVANT 

Chicago, 111. 



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2fa tbr tj0Ufi*tmti*fi uf Qlnofe Qlnttntg, 
3IUttt0tH, to uittnar logal support 
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INTRODUCTION 

H^HE Associated College Women Workers is an organization 
A formed by college students and graduates who know from per- 
sonal experience the needs of girls with limited means who arc. 
ambitious for a college education. 

The purpose of the organization is to "help ambitious girls to 
help themselves" by opening opportunities to them whereby each 
girl can do the work for which she is best adapted and thus receive 
the largest monetary returns for time and effort expended. It is 
the aim of this Association to give to any untrained high school 
graduate work which will net enough money during her summer 
vacation to pay her entire college expenses for the remainder of 
the year. 

A large number of ladies and business men of Cook County 
very generously responded to a call made by this Association for 
co-operation in our work and have thus made possible the Cook 
County Cook Book, containing almost twice the number of tested, 
practical recipes to be found in the average cook book on the 
market selling for one-half the price. It is compiled, edited, and 
sold by college girls (working under the direction of the Associa- 
tion), who receive the entire profits therefrom. 

The Associated College Women Workers solicit the co-opera- 
tion of every woman in the county, and especially of those inter- 
ested in higher education for their sex. Those who have had a 
college education know the pleasure and benefits derived there- 
from. Those who have not enjoyed that privilege, have doubtless 
cherished the hopes for such an opportunity and know the keen 
disappointment which every girl must feel when unable to gratify 
her ambition because of insufficient means. 

MABEL STURTEVANT, 
President of The Associated College Women Workers, 
Suite 324 McCormick Building, 

332 S. Michigan Ave., 

Chicago, III, 



TABLE OF CONTENTS 

PAGES. 

Cereals 6- 15 

Eggs 16-70 

Bread 71-151 

Soup ,..".. ' 152-217 

Fish 218-259 

Fowl .• 260-312 

Meats : 313-353 

Game 354-378 

Vegetables 379-424 

Cheese. Macaroni, Spaghetti. Nut and Rice DishEs.425-436 

Salads 436-494 

Canning, Preserving. Jelly Making and Pickling.495-512 

Pies and Pastry 513-525 

Puddings and Desserts . 526-538 

Cake 539-554 

Cookies and Small Cakes 555-560 

Ice Cream 561-565 

Candy 566-570 

Drinks 570-574 



CEREALS 



A GENERAL RULE FOR COOKING CEREALS. 

Add a teaspoon of salt ito a qt. of water boiling directly over 
the fire; into this stir about a cup of the cereal and when the mix- 
ture boils, after all the cereal has been added, set over foot water 
and cook, without stirring, the requisite time. Whole grains of 
oatmeal require about 6 ihrs. in cooking, hominy 4 hrs., samp 8 or 
more, cracked wheat 2, Indian meal 3 to 6 and rice about 40 min- 
utes. In cooking cereals from packages it is safe to double the 
time given in the directions on the packages. 

For variety, fresh or canned fruit juice may be added to the 
cereal when served. Raisins may be added with the salt to the 
water in which the cereal is to be cooked. After removing the 
seeds from dates, cut into quarters and stir into the cooked cereal, 
cover and return to the range long enough to heat the fruit thor- 
oughly. Prunes and figs should be stewed previously until tender, 
then served hot or cold with the cereal. Canned fruit of any kind 
may be used in the same way. Bananas may be sliced without 
cooking, and then served with the foot cereal; but even these will 
be found to be more agreeable to most palates if they are cooked. — 
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

BARLEY. — Barley, when ground, forms what is known as bar- 
ley meal. Cleaned carefully, partly hulled and a little rounded by 
polishing, it is sold under the name of "Pearl" barley. Flattened 
or rolled it is known as barley flakes. Follow the general rule for 
flaked or meal cereals and serve witfh cream and sugar. — Mabel 
Sturtevant, 105 S. Dearborn St., Chicago, 111. 

BRAIN FOOD.— Wet 1 cup of brain food in a little cold water, 
stir into 1 qt. of salted 'boiling water. Cook over hot water 
1 to 2 hrs. Eat hot or cold with sugar and cream. — Mrs. Almond 
Case, Palatine, 111. 



■. 



COOK COUNTY COOK BOOK 7 

BREAD SQUARES.— Cut stale bread into squares or blocks, 
serve with rich cream and sugar or fruit juice. This is an es- 
pecially good breakfast food for dyspeptics, invalids or children. — 
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

BREWIS. — Dry bread in the oven and crush with rolling 
pin into crumbs. Heat 2 cups of slightly salted milk, and when it 
boils, stir in a cup of the dried crumbs. Add a tablespoon of 
butter, and cook, beating steadily, for 5 minutes. Serve with 
cream or milk. This was a favorite with our grandmothers. — Ma- 
bel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

CRACKER GRUEL.— Mix together 4 tablespoons of pow- 
dered crackers, 1 cup of boiling water, 1 cup milk, J4 teaspoon 
salt. Boil up once and serve.-^Mrs. C. F. Adams, Franklin, 111. 

CREAM OF WHEAT.— Add 1 teaspoon of salt to 4 cups of 
boiling water. Add y 2 cup cream of wheat very slowly, stirring 
constantly until thick. Thorough stirring to avoid lumps is the 
secret of success. Cook y* to 34 hr. over hot water. — Mabel Stur- 
tevant, 105 S. Dearborn St., Chicago, 111. 

EGG GRUEL.— Mix together 1 egg yolk, well beaten, 1 tea- 
spoon of sugar, 1 cup hot milk. Add the white of the egg, beaten 
till foamy, to the other ingredients. Flavor with nutmeg or lemon. 
This is good for a violent cold if taken very hot after retiring. — 
Mrs. Mary Carpenter, Des Plaines, 111. 

FARINA. — This is a meal or flour obtained from cereals, po- 
tatoes or Indian corn. In the morning, stir it into boiling water, 
slightly salted, and cook half an hour, stirring up well from the 
bottom. — Mrs. Julius Carper, Wheeling, 111. 

FARINA GRUEL.— Put into a double boiler 1 tablespoon 
farina, 1 saltspoon salt, 1 cup boiling water, and cook 15 minutes 
or until it thickens, add 1 cup milk and boil again. Sweeten to 
taste. Farina is a granulated preparation of the inner portion of 
the finest wheat, freed from bran and floury dust. It contains 
nitrogeneous or flesh forming material, is easily digested and is 
a more nutritive food for invalids and children 'than corn starch, 
sago, arrow-root, or tapioca, which contain only starch. — Mrs. J. 
S. Putnam, Wheeling, 111. 



8 CEREALS 

FARINA JELLY.— Heat 1 pt. milk in a double boiler; when 
hot sprinkle 4 tablespoons of farina in slowly, add 1 saltspoon of 
salt. Stir until the mixture begins to thicken, then boil without 
stirring for 30 minutes. Turn into small moulds, and stand away 
to cool. Serve with plain or whipped cream. — Mrs. Frank Cress, 
Park Ridge, 111. 

FLOUR OF ARROW-ROOT GRUEL.— 1 cup boiling water, 
1 saltspoon of salt, 2 teaspoons flour wet in cold water. Mix the 
flour and salt and make into a smooth thin paste with cold water; 
then stir into the boiling water. Cook 5 minutes or until the de- 
sired consistency is obtained. Strain; then add sugar, if preferred, 
and tihin with a little milk. Lemon juice, nutmeg or cinnamon 
may be added if desired. Wheat flour, rice flour or corn starch 
can be used for this.— Mrs. Chas. Johnston, Des Plaines, 111. 

GLUTEN FOOD.— -To each qt. of rapidly boiling water add 
1 cup of gluten food very slowly, stirring all the time; cook 30 
minutes and serve with cream. This recipe will apply for Royal 
Health Food, Gluten and Gluten Breakfast foods. They are more 
quickly prepared than foods containing starch. Being rich in 
proteids, they are better served with cream than milk. — Mrs. 
Ralph Charters, Park Ridge, 111. 

GRAHAM MUSH. — Stir graham flour in boiling water slow- 
ly until it makes a thick batter. Set on the back part of the stove 
10 minutes, beat 2 minutes, and turn into the dish. Serve with 
fruit juice or sugar and cream. — Mrs. E. D. Kelley, Winnetka, 111. 

GRAHAM MUSH.— Mix half a cup of graham flour and y 2 
a teaspoon salt. Make it into a thin, smooth paste, with a little 
cold water. Stir it into 1 pt. boiling water. Cook 20 minutes, 
stirring often. Serve witlh cream. — Mabel Sturtevant, 105 S. Dear- 
born St., Chicago, 111. 

BREAKFAST GRITS.— Wash l/ 2 pt. of grits through several 
cold waters; then pour over it 1 qt. of cold water; add 1 teaspoon 
of salt* and soak over night. Next morning cook in a double 
boiler for 1 hr. If too thick, thin with milk. Serve hot with 
cream or unskimmed milk. Left-over grits may be warmed, 
seasoned with butter or cream, and served for supper or break- 
fast the next morning. Cold, well boiled grits, nicely seasoned, 



• 



COOK COUNTY COOK BOOK 9 

make a good stuffing for tame duck. — Mabel Sturtevant, 105 S. 
Dearborn St., Chicago, 111. 

OAT GROATS.— Take a quantity sufficient for 2 or 3 days, 
soak 7 or 8 hrs. in lukewarm water, or until sufficiently softened, 
drain thoroughly and serve with thick cream. Salt a little if de- 
sired. A dash of grated nuts may be added and they will make 
it a most palatable disn, as well as add much to the value and 
vitalizing properties. — Mrs. Edith Fair-child, Glen View, 111. 

HOMINY. — Soak all night; cover with boiling water, slightly 
salted, in the morning, and cook for an hr. A delicious prepara- 
tion of hominy is effected by cooking it in plenty of salted water 
until tender, turning off the water and supplying its place with 
cold milk. Bring to a boil and serve. — Mrs. H. A. Sherman, Pala- 
tine, 111. 

HOMINY PUDDING.— Soak a cupful of hominy for 3 hrs. in 
tepid water. Drain, and put over the fire in plenty of boiling 
water, slightly salted. Boil fast for 30 minutes or until tender; 
turn off the water and pour in a pt. of hot milk with a little salt. 
Cook for 15 minutes, stir in a generous lump of butter and turn 
into a deep dish. Eat with sugar and cream. — Mrs. Castle Hop- 
kins, Winnetka, 111. 

INDIAN MEAL GRUEL.— Take 1 qt. of boiling water, y 2 
teaspoon salt, 2 tablespoons of corn meal, 1 tablespoon of flour, 4 
tablespoons cold water. Place the me*al and flour in the cold 
water, rub them smooth and stir the paste into the boiling water. 
Stir well and when the gruel boils, set it back where it will sim- 
mer gently for 2 hrs. Add the salt, cook for y 2 hr. longer and 
serve with cream or milk.— Mrs. William Myers, Franklin, 111. 

INDIAN MEAL MUSH.— Moisten a cup of corn meal with 
enough water to make a paste. Stir this paste into a qt. of salted 
boiling water and cook, beat it hard and often for an hr. at least. 
If the mush becomes too stiff add from time to time more boiling 
water. This is by far the cheapest of all cereals according to its 
per cent of nourishment. — Mabel Sturtevant, 105 S. Dearborn St., 
Chicago, 111. 

VARIATION I.— Add 1 teaspoon salt to a qt. of water and 
when boiling, sprinkle in slowly a pt. of corn meal, taking it in 



10 CEREALS 

the hand allowing it to run slowly through the fingers, while 
you stir with the other hand. Boil rapidly for 10 minutes, then 
push the kettle over a slow fire to cook for 2 tfirs. Serve warm 
with milk.— Mrs. C. E. Westinghous, Mayfair, 111. 

MEAL AND FLOUR PORRIDGE.— Mix together 2 table- 
spoons of Indian meal and the same quantity of flour, wet them 
with cold water and stir into a cup of 'boiling water. Cook in a 
double boiler for half an hr., stirring often. Add salt, and beat in 
slowly a pt. of scalding milk, cook, stirring constantly for 15 
minutes longer. Serve with cream. — Mrs. Ella Fairchild, Pala- 
tine, 111. 

MILK PORRIDGE— Heat a pt. of milk to the boiling point. 
Into a pt. of cold milk stir 4 tablespoons of flour, and when this is 
smooth add to the hot milk. Cook in a double boiler for an hr.; 
add salt to taste and serve with cream. — Mabel Sturtevant, 105 S. 
Dearborn St., Chicago, 111. 

VARIATION I. — Boil 24 raisins, chopped, in a little water 
20 minutes. Let the water boil away, and add 2 cups milk. When 
boiling, add 1 tablespoon of flour rubbed to a thin paste with a 
little cold milk. Boil 8 to 10 minutes. Season with salt and 
strain. Raisins may be omitted and sugar added to suit taste; or 
add the beaten white of 1 egg after it comes from the stove. — 
Mrs. C. C. Cleveland, Bartlett, 111. 

OATMEAL. — This recipe will apply to all forms of rolled 
oats, Friends', Mother's, Heckers oatmeal and the "Rolled" or 
"Flaked" sold in bulk. All oatmeal is improved by soaking over 
night. Put oatmeal into the inner vessel of your double boiler, 
cover deep in cold water, put on a lid and set on the back of range 
at bed time. In the morning add boiling water, salt to tasite, and 
draw to. the front, filling the outer kettle with hot water. Cook 
steadily for an hr. and as much longer as you can. Many like it 
best boiled to a jelly. Never throw away oatmeal "left-overs." 
Cook again and yet again, always in a doulble boiler. Repeated 
cooking improves oatmeal. — Mabel Sturtevant, 105- S. Dearborn 
St., Chicago, 111. 

VARIATION I.— Put 1 qt. of water in the upper part of a 
double boiler, directly over the fire, bring to boiling point; add 1 



COOK COUNTY COOK BOOK 11 

level teaspoon of salt and sprinkle in carefully 6 tablespoons of 
Scotch, Irish or Steel cut oats. Do not stir, bring it again to the 
boiling point and put it at once into the under boiler, which has 
been partly filled with boiling water; cover and cook continuously 
for 6 hrs. If this is to be served for breakfast and there is a 
hard coal fire in the kitchen make it the last thing ait night and 
place it where it will cook or keep very hot until morning. Where 
gas, wood or soft coal are used, cook it partly the day before. Put 
it over the fire while dinner and supper are being prepared, then 
lift the inner boiler and stand in a cool place. Next morning sink 
it into the under boiler, which has been partly filled with boiling 
water, and heat without stirring. — Mrs. D. O. Dooley, Bensen, 111. 

OATMEAL BOUCHIE'S (Left Over).— Pour left-over por- 
ridge in small custard cups and stand aside to cool, when ready 
to serve turn them out, scoop out the center, fill with berries or 
sliced peaches. Dust with powdered sugar and serve with cream, 
milk or soft custard. Canned fruits may be substituted for the 
fresh. — Mrs. Ernest D. Dean, Glenview, 111. 

OATMEAL GRUEL.— Put 2 tablespoons of steel cut oats or 
groats, into 1 pt. of boiling water; boil rapidly for J4 oi an hr. 
Strain into a bowl, add 2 tablespoons cream and serve warm. If 
oatmeal is used, take 1 tablespoon to a qt. of water and cook \y 2 
hrs., and add 4 tablespoons cream; a grating of nutmeg may be 
used if desired. — Mrs. Frank Ferguson, Franklin, 111. 

VARIATION I.— Add 4 tablespoons of oatmeal, and 1 salt- 
spoon of salt to 1 pt. of water and boil directly over the fire 
for 30 minutes. Strain through a fine sieve, reheat and pour, 
while hot, into 1 egg well beaten. Whipped cream may be substi- 
tuted for the egg. — Mrs. Frank Ferguson, Franklin, 111. 

VARIATION II.— Take oatmeal mush left over or prepared 
for the purpose which is thoroughly done and kept in a tightly 
covered bowl. When gruel is needed, place some of the mush in 
a frying pan, add milk sufficient to thin it to the desired consist- 
ency and boil slowly for 5 minutes, stirring all the time. Add salt 
and serve. — Mrs. C. Buttercup, Bensen, 111. 

BAKED APPLE WITH OATMEAL (Left Over).— Core ap- 
ples, fill the spkce from Which the core was taken with the oatmeal 



12 CEREALS 

porridge left over from breakfast. Stand the apples in a baking 
dish, sprinkle them with flour, 1 tablespoon sugar; add to the pan 
a half cup of water, and bake until the apples are tender. Serve 
with cream, using a little more oatmeal as a garnish. These are 
exceedingly nice for breakfast, or serve as a lunch to school chil- 
dren who come borne after the family lunch is over. Baked sour 
apples, apple sauce and apple jelly are delicious, eaten with the 
oatmeal. They should be served with the mush and the cream 
and sugar, poured over them whole. They give the acid flavor 
craved by so many in the morning. — Mrs. Joseph Dunlap, Bart 
lett, 111. 



OATMEAL MUSH WITH APPLES.-^Core apples, leaving 
large cavities, pare and cook until soft in syrup made by boiling 
sugar and water together, allowing 1 cup of sugar to \y 2 cups 
water. Fill cavities with oatmeal mush; serve with sugar and 
cream. Berries, sliced bananas or sliced peaches are acceptable, 
served with any breakfast cereal. — Mrs. Alex. Drexel, Park Ridge, 
111. 

OATMEAL FRUIT MERINGUE (Left Over).— Left-over 
oatmeal may be turned into a round mould and placed at once to 
cool. When cold turn it out and cut slices half an inch thick; put 
one slice in a round dish, put a layer of berries or sliced peaches 
on it, and on top of this another slice of oatmeal. Beat the whites 
of 4 eggs until light, add 4 tablespoons powered sugar and beat 
until fine and glossy. Spread this meringue over the top of the 
fruit. Dust thickly with powdered sugar and stand in the oven 
until a golden brown. Serve with cream as a breakfast, luncheon 
or supper dis'h. — Mrs. H. B. Sanborn, Bartlett, 111. 

PANADA. — Sprinkle salt between soda or graham crackers, 
or hard pilot biscuit, a teaspoon to 2 crackers. Place the crackers 
in a bowl and pour on just enough boiling water to soak them well. 
Set the bowl m a vessel of boiling water, and let it remain 20 or 
30 minutes, until crackers are quite clear, but not at all (broken; 
then lift them out, carefully, without breaking, and lay them on a 
hot saucer. Serve very hot with sugar and cream. Suitable for 
young children and invalids. — Mrs. C. C. Clancy, Kenilworth, 111. 



. 



COOK COUNTY COOK BOOK 13 

VARIATION I. — Boil 1 tablespoon of cracker crumbs 5 min- 
utes in 1 cup boiling water, slightly sweetened, salted and flavored 
with lemon. — Mrs, William Barnes, Bartlett, 111. 

VARIATION II.— Boil 1 cup of stoned raisins, 1 hr. in 1 qt. 
of water. Skim out the raisins and add 1 cup bread crumbs or 2 
slices of toasted bread to the boiling water; boil 15 minutes, stir- 
ring well. Beat 2 eggs, add 1 tablespoon sugar, and pour the pan- 
ada over them, stirring all the time. — Mrs. Ethan Earle, Mayfair, 
111. 

ENGLISH PEA PORRIDGE.— 1 pt. split peas, 3 qts. water, 
6 leeks or 2 good sized onions, 1 stalk of celery or teaspoon celery 
seed, 2 ounces bread, 2 tablespoons butter,' 1 pt. mashed potatoes. 
1 teaspoon salt, 1 saltspoon pepper. Wash and soak the peas over 
night. Cut the onions or leeks in slices; cut the celery into pieces; 
put them with the butter into a frying pan; stir constantly until 
a golden brown; throw them into a soup kettle, and add all ingre- 
dients, except the potatoes. The peas of course must be drained. 
Cook slowly 1 hr. If peas are not perfectly tender at the end of 
time, simmer gently a little longer. Press the whole through a 
sieve; return to the kettle, add the potatoes and when boiling 
season, strain and serve. This porridge should be quite thick, 
almost as thick as breakfast oatmeal. If it has the slightest incli- 
nation to settle, it is too thin; add a tablespoon of butter and 1 of 
flour, rubbed to a smooth paste, bring the porridge to boiling 
point and serve. — Mrs. C. E. Clarkson, Willimette, 111. 

RICE.— Wash a cup of rice in 2 waters, then drop it slowly 
into 2 qts. of salted boiling water. The water should be at a gal- 
loping boil. Do not stir the rice once during the 20 minutes in 
which it must cook steadily. At the end of that time test a grain 
to see if it is tender, turn the rice into a colander; shake this hard, 
that the air may reach all the kernels and set in the oven 5 min- 
utes before dishing. Each grain should stand separate from the 
rest. This is the South Carolinian way of cooking rice, and the 
only right way. — Mrs. Jane Evers, Winnetka, 111. 

RICE JELLY. — Mix enough water with a tablespoon of rice 
flour to make a thin paste, and then add 1 coffee cup of boiling 
water. Sweeten to taste, and boil until the rice is transparent. If 



14 CEREALS 

it is made for a child or invalid suffering from intestinal trouble, 
boil with it a stick of cinnamon; if for a fever patient add, when 
done, several drops of lemon juice. Wet a mould with cold water, 
pour in the jelly and when cold serve with milk and sugar. — Mrs. 
Waldon Emmery, Glemcoe, 111. 

RYE GRUEL.— To 1 pt. of milk and 1 qt. of hot water, add 1 
taiblespoon of rye meal, 1 tablespoon of rice flour and 1 tablespoon 
cornstarch. Boil together 8 or 10 minutes, add salt, strain and 
flavor with nutmeg. — Mabel Sturtevant, 105 S. Dearborn St., Chi- 
cago, 111. 

RYE MUSH.— This is a tasty cereal. Add 1 level teaspoon 
of salt to 1 qt. of water, bring to boiling point, sprinkle in 
carefully y 2 pt. rye meal, stirring constantly. Cover the sauce- 
pan, pushing it back on the stove, and cook slowly 1 hr. This should 
be the consistency of oatmeal breakfast porridge. If rye flour is 
substituted for rye meal, the mixture will be pasty. Rye Mush 
is sometimes served with molasses. — Mrs. Chas. Eggleston, Wheel- 
ing, 111. 

SAGO GRUEL. — Stand 1 ounce of sago in a pt. of water on 
the back of the stove for 2 hrs. to soften. Boil for %. hr., stirring 
often. Sweeten and flavor to taste, add 1 wineglass of sherry 
wine and flavor with ginger, lemon juice or nutmeg to taste. — Mrs. 
Ella Fairchild, Palatine, 111. 

BALTIMORE SAMP.— This samp is made of white corn. It 
is very much coarser than grits or fine hominy. Cover the samp 
with boiling water, let boil 5 or 6 minutes, then drain and rinse. 
Cover again with boiling water, and let cook on the back of the 
range all day, adding boiling water as needed, and shaking the 
dish occasionally to prevent scorching. When nearly cocked, add 
a taiblespoon of salt for each qt. of samp. — Mrs. Chas. Ellis, Win- 
netka, 111. 

WHEATLET BREAKFAST PORRIDGE. — Wheatlet, 
Wheatena, Farmose, Yuca, Germia, Wheat Germ, Vitos, and Ral- 
ston breakfast food, /may all be cooked as follows: Wheatlet break- 
fast porridge. — y 2 pt. of wheatlet, 1 teaspoon salt. Bring 1 qt. of 
water to a rapid boil directly over the fire; add teaspoon of salt 
and sprinkle in J^ pt. of cereal, stirring all the while; stir and boil 



COOK COUNTY COOK BOOK IS 

for about 5 minutes; then stand it in a boiler of boiling water and 
cook slowly for 30 to 40 minutes. Serve with unskimmed milk. 
Left over Wheatlet may be used' the same as oatmeal or farina. — 
Mrs. C. E. Rawlins, Glen View, 111. 

CRACKED OR ROLLED WHEAT.— In 2 qts. of boiling 
water, stir 1 pt. of cracked wheat, and y 2 teaspoon of salt. Cook 
in a farina boiler or double kettle for 3 hrs. without stirring. When 
done, mold in dishes. Eat hot or cold with fruit sauce, or cream 
and sugar. Excellent in constipation or biliousness. — Mrs. C. J. 
Jeffries, Winnetka, 111. 

WHOLE WHEAT.— Put quantity desired in a deep vessel 
and cover with warm water. Keep in a warrn place, allow to stand 
24 hours and longer, if desired very soft. Drain thoroughly. It 
will be found sufficiently softened to be easily masticated and 
eaten with nuts. This makes pro'batdy the most nutritious dish 
of all the cereal family. A very little salt may be added. — E. G. 
Harris, Winnetka, 111. 

SHREDDED WHEAT BISCUIT.— Warm the biscuit in the 
oven to restore crispness, pour hot milk or water over it until the 
shreds are swollen, then pour a little cream over the top of the 
biscuit or serve surrounded by fruit or with cold milk or cream. 
After the biscuits have ben crisped an oblong cavity may 
be made in the top and filled with any kind of fresh or canned 
fruit. If canned fruit is used the juice may be heated to pour over 
biscuit, but use hot or cold milk with fresh fruit. — Mrs. Conklin, 
914 N. 5th Ave., Maywood, 111. 

WHOLESOME TOAST.— Put ail bread crumbs, broken bits 
of bread, dry crusts, etc., in a pan in a slow oven and dry thor- 
oughly until a golden brown. Put in a pan and crush fine with a 
wooden potato masher or roll with a rolling pin. Serve with 
cream and sugar or fruit juice, or cover with hot milk in which 
a little salt has been sprinkled. It will keep indefinitely if kept in 
a dry place and may be re-heated before each meal or served cold. 
Healthful for children or invalids. — Miaibel Sturtevant, 105 S. Dear- 
born St., Chicago, 111. 

LEFT-OVER CEREAL WITH FRUIT.— Pour left-over ce- 
real of any kind while warm into after-dinner coffee cups freshly 



16 



CEREALS 



rinsed in cold water. Fifteen minutes before breakfast turn from 
the cups on to a buttered pan, and heat in the oven. Serve sur- 
rounded with sliced bananas, oranges, peaches or any preferred 
fresh or canned fruit, jam or jelly, cover with plain or whipped 
cream and sweeten to taste. — Mabel Sturtevant, 105 S. Dearborn 
St., Chicago, 111. 



EGGS 



ANCHOVY EGGS.— Bone anchovies, warm them in a little 
oil and cut each in two lengthwise. Cut hard boiled eggs length- 
wise and cross two pieces of anchovy over each half egg; set tht 
halves on hot buttered toast, pour hot, piquante brown sauce over 
them and serve at once.- — Mrs. C. E. Westinghous, Mayfair, 111. 

ATLANTIC CITY EGGS.— Soak 1 pt. of stale bread crumbs 
in 1 pt. of sweet milk; beat 8 eggs very light and mix with the 
bread crumlbs. Put 2 tablespoons of butter and the egg mixture 
in a hot pan; season with salt and pepper, stirring often. Cook 
as quickly as possible without burning. Serve on a hot platter 
and garnish with parsley.— Mrs. J. Jeffries, Winnetka, 111. 

BAKED EGGS.— Break 8 eggs into a well buttered dish, tak- 
ing care that each is whole and does not encroach upon the others 
enough to mix or disturb the yolks; season with pepper and salt 
and bits of butter, 3 tablespoons of cream and bake until whites 
are set or until done to taste. — Mrs. Ella Fairchild, Palatine, Hi, 

VARIATION I.— Butter well a pie tin, cover with bread 
crumbs or rolled crackers. Pour over a cup sweet milk or cream, 
break eggs over this and season on top with butter, pepper and 
salt. Bake 8 minutes in a quick oven. — Mrs. C. C. Cleveland, 
Bartlett, 111. 

VARIATION II.— Boil 1 dozen eggs Y* hr.; shell and cut in 
halves; lay whites in baking dish; mash yolks fine while warm, 
add a heaping tablespoon of Ibutter, 1 teaspoon of cracker crumbs, 
1J4 cups milk, salt to taste. Pour over whites and bake 15 min- 
utes. — Mrs. D. O. Dooley, Bensen, 111. 

VARIATION III.— Place 1 tablespoon of butter in small fry- 
ing pan and when melted add 1 teaspoon flour; add teaspoon 
chopped parsley and pepper and salt to taste; stir until smooth 
and frothy, cook 1 minute, stirring all the time, and turn the sauce 
into a deep plate or pudding dish. Break the eggs carefully and 

17 



18 EGGS 

drop them into the sauce, taking care not to break the yolks. 
Sprinkle the parsley over the eggs and sauce, place the dish in a 
moderate oven and bake until whites are set. Serve in same 
dish. A tablespoon of grated cheese may be sprinkled over the 
eggs instead of the parsley if preferred. — Mabel Sturtevant, 105 S. 
Dearborn St., Chicago, 111. 

VARIATION IV. — Moisten 1 cup cracker crumbs with % cup 
of melted butter, season with salt and pepper. Spread Yi the 
crumbs on a 'buttered platter or bake dish, break 3 or 4 eggs over 
them and sprinkle with the remaining crumbs to a delicate brown. — 
Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

EGGS BAKED WITH ASPARAGUS.— Cut 2 dozen stalks 
of asparagus into inch pieces, removing all the hard parts; boil 
until tender in salted water, drain and put into a baking dish. 
Pour over 1 cup of drawn butter sauce, break 6 eggs on top, put 
a piece of butter on each one, and a light sprinkle of salt and pep- 
per. Let cook in a quick oven until the eggs are firm; serve at 
once. — Mrs. C. J. Jeffries, Winnetka, 111. 

BAKED EGGS AND BACON.— 'Cut very thin slices of bacon, 
allowing 2 slices for each egg to be used. Fry the meat very 
crisp and brown, and arrange the slices in groups of two on a large 
flat plate. Break 1 egg over each group, bake in a hot oven and 
serve. — Mrs. Ernest D. Dean, Glen View, 111. 

BAKED EGGS IN MACARONI.-^Cook tender, % pack- 
age of macaroni in boiling salted water. Make 2 cups of thin 
white sauce. Place layer of macaroni in a small covered baking 
dish, sprinkle with grated cheese, then break eggs and arrange 
on macaroni; cover with the remainder of the macaroni. Pour 
white sauce over all and sprinkle top with grated cheese and bread 
crumbs. Bake in moderate oven thirty minutes. Poach as many 
eggs as there are persons to be served. Serve one egg and a por- 
tion of macaroni to each person. — Mabel A. Sturtevant, 1D5 S. 
Dearborn St., Chicago, 111. 

EGGS BAKED IN TOMATO.— Cut a slice from stem end of 
small tomatoes, scoop out pulp, drop in egg, sprinkle with salt 
and pepper, cover with buttered crumbs and bake. — Mabel Sturte- 
vant, 105 S. Dearborn St., Chicago, 111. 



COOK COUNTY COOK BOOK 19 

BAKED EGGS WITH TOMATO SAUCE.— Make a thick 
tomato sauce and 1 place a generous spoonful of the sauce in each 
individual baking dish and upon it lay a neatly trimmed poached 
tgg. Cover rather thickly with grated cheese, and put in the oven 
for 2 or 3 minutes to brown the cheese. The oven should be very 
hot in order to melt the cheese and leave the tgg soft and creamy. 
— Mrs. Frank Ferguson, Franklin, 111. 

EGGS IN BATTER.— Poach 4 eggs in muffin rings and put 
into cold water. Mix 1 tablespoon of chutney with a little vine- 
gar and finely chopped sweet herbs; put the eggs into this mixture 
for % nr -> drain and dip each egg in thick batter and fry to a rich 
* brown in boiling lard. Serve with s'pinach or parsley. — Mrs. Ella 
Fair-child, Palatine, 111. 

EGGS BEAUREGARD.—^ pt. milk, 1 teaspoon salt, 1 salt- 
spoon pepper, as many slices of toast as eggs. Remove shells 
from the required number of hard-boiled eggs, separate the whites 
and the yolks; put the yolks through a sieve and the whites 
through a vegetable press, or chop them very fine. Rub 2 table- 
spoons of butter and 2 tablespoons of flour together, add J4 pt. 
milk and stir until boiling. Add salt and pepper to taste and the 
whites of the eggs. Arrange as many slices of toast as there are 
eggs on a heated platter. If desired, the bread may be cut to 
liken the petals of a daisy, having the petals about three inches in 
length. Spread the sauce on the buttered toast and press the 
yolks, seasoned with salt and pepper in the center, to form the 
heart of the daisy, or the powdered yolks may be sprinkled over 
the toast. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

EGGS A LA BENEDICT.— Split and toast muffins. Fry cir- 
cular pieces of cold boiled ham, place these over the halves of 
muffins, arrange on each a poached tgg and pour around a hol- 
landaise or butter sauce. — Mrs. C. Buttercup, Bensen, 111. 

BOILED EGGS. — Have enough fast boiling water in a sauce- 
pan to cover the number of eggs wanted and to allow the water to 
continue boiling as the eggs are dropped in. Lay the eggs you 
wish to boil in warm water, for the double purpose of warming 
and washing them. Drop the eggs carefully into the boiling water 
and time them as desired. Cook 3 minutes for a very thin boiled 



20 EGGS 

egg, 4 minutes for a set white and soft yolk, 5, 6 or 7 minutes for 
an tgg to cook through in same ratio of solidity; 10 minutes for a 
crumbly hard egg. — Mrs. Joseph Dunlop, Barrett, 111. 

VARIATION I.-— Place the eggs in cold water. W'hen they 
have come to a good boil which will require afbout 10 minutes, they 
are ready to serve. If a thin boiled egg is desired, let cook 2 min- 
utes for set white and soft yolk, 4 minutes to cut through the same 
ratio and 8 minutes for a hard boiled egg. — Mabel Sturtevant, 105 
S. Dearborn St., Chicago, 111. 

VARIATION II.— Heat a basin with boiling water till it is 
thoroughly hot; turn off the water and put in the eggs, moving 
them round so that every part shall receive the heat. Have ready* 
a kettle of boiling water, pour this over the eggs, and cover the 
basin to prevent any steam from escaping. In 12 minutes they 
will be perfectly cooked. — Mrs. C. J. Jeffries, Winnetka, 111. 

HARD-BOILED EGGS AND GIBLET SAUCE.— Eggs 
boiled hard may foe cut in two lengthwise. Place them on a platter 
and pour a sauce made of chicken giblets or else some left-over 
turkey gravy.— j Mrs. C. J. Jeffries, Winnetka, 111. 

EGGS A LA BONNE CUISINE.— Cut 4 hard boiled eggs in 
half, scoop out yolks, and rub to a paste with a tablespoon of but- 
ter and 1 tablespoon of anchovy paste, a pinch of curry powder 
and 1 teaspoon of chutney. Fill whites with the mixture, fry 
rounds of bread a golden brown, and when cold spread with the 
remainder of the paste. Place half an egg on each round, and, with 
a pastry tube, garnish with cooked spinach rubbed through a 
sieve with a little butter. — Mrs. Alex. Drexel, Park Ridge, 111. 

MOCK BRAINS.— Beat egg yolks very light, add 1 teaspoon 
off water or milk to each 2 yolks, season with pepper and salt and 
scramble in butter. — Mabel Sturtevant, 105 S. Dearborn St., Chi- 
cago, 111. 

BREADED EGGS.— Boil required number hard and cut in 
round, thick slices, pepper and salt and dip each in beaten raw egg, 
then in fine bread crum'bs or powdered cracker crumbs, and fry in 
butter, hissing hot; drain off grease and serve hot. — Mrs. D. E. 
Gentry, Glencoe, 111. 



COOK COUNTY COOK BOOK 21 

ROYAL CREAMED EGGS.-— Boil 6 eggs and cut in slices. 
Make a sauce by creaming 1 level tablespoon of butter with 2J4 
tablespoons of flour and adding 1 pt. of cream or cream and milk; 
boil 3 minutes. In a granite basin put a layer of cream, then a 
layer of sliced (boiled eggs; another layer of cream and repeat. 
Sprinkle rolled cracker over the top, dot with pieces of butter and 
brown in the oven.- — Mrs. C. J. Jeffries, Winnetka, 111. 

EGGS BROUILLE. — Cut 2 mushrooms into dice, and fry them 
for 1 'minute in 1 tablespoon of butter. Beat together 6 eggs, salt, 
pepper and y 2 cup milk or cream, and put them in a saucepan, 
add 3 tablespoons of butter and mushrooms to these ingredients. 
Stir over a moderate heat until the .mixture 'begins to thicken. 
Take from the fire and heat rapidly until the ^gg becomes quite 
thick and creamy. Have slices of toast on a hot dish. Heap the 
mixture on these and garnish with points of toast. Serve at once. 
Soup stock may be substituted for the milk. A grating of nutmeg 
may be added if liked. — Mabel Sturtevant, 105 S. Dearborn St., 
Chicago, 111. 

EGGS IN BROWN BUTTER.— Cook 6 eggs in a tablespoon 
of hutter until the whites are set, season with salt and pepper and 
place on a platter. Brown 2 tablespoons of butter in a pan, add 1 
teaspoon of vinegar and ^ cup water and pour over the eggs.— Mrs. 
Jennie Case, Franklin, 111. 

EGGS A LA BUCKINGHAM.— Have as many slices of toast 
as there are persons to be served. Either dip the crusts of the 
toast in hot water or pour hot salted milk over them. Make a 
cream sauce and cover toast and scramble as many eggs as there 
are persons to be served, pour over cream sauce and sprinkle 
grated cheese over the top to suit taste. Set in oven just long 
enough to melt cheese. Serve at once. — Mrs. H. B. Sanborne, 
Bartlett, 111. > 

EGG BUTTER.— To 3 well-beaten eggs add 1 pt. of molasses. 
Boil until it thickens. — Mrs. C. J. Jeffries, Winnetka, 111. 

EGGS A LA CARACAS.— Pick over 2 ounces of smoked, dried 
beef and chop finely, add 1 cup tomatoes, yi cup of grated cheese, 
a few drops of onion juice, cinnamon and cayenne, to taste. Melt 
2 tablespoons of hutter, add mixture, and when Seated add 3 eggs 



22 



EGGS 



well beaten. Cook until eggs are of creamy consistency, stirring 
and scraping from the bottom of the pan. — Mrs. Andrew Ander- 
son, Kenilworth, 111. 

EGGS IN CASES.— Warm slightly 2 tablespoons butter, and 
mix with y 2 handful bread crumbs; 1 teaspoon minced parsley, salt 
and cayenne. Butter the bottoms of 6 souffle cases, put a little 
of the mixture in each and break a fresh egg on top, cover with 
bread crumbs and put in the oven to set or set on the broiler to 
brown the crumbs and set the eggs. — Mrs. John Barber, Mayfair, 
111. 

CELERY EGGS.— Chop 6 cold hard-boiled eggs and 1 bunch 
of celery, season with salt and pepper, add 3 rolled crackers and 
1 cup of milk. Fry in hot butter. — Mrs. C. J. Jeffries, Winnetka, 
111. 

EGGS AND CHEESE.— Cover well with grated cheese a but- 
tered flat dish and let the cheese soften in the oven. Break 3 or 4 
eggs over it and return to the oven till the eggs are set; put on 
another grating of cheese and cover with bread crumbs; brown 
and serve very hot. — Mrs. J. Donohoe, Winnetka, 111. 

CODDLED EGGS.— Scald 1 cup milk, add 1 egg slightly beat- 
en. Cook over hot water, stirring constantly, then add salt and 
pepper to taste, and serve on hot toast. — 'Mrs. J. C. Appleton, Bart- 
lett, 111. 

EGGS— COLORADO STYLE.— Soak 1 cup of bread crumbs 
in 1 cup of milk. Beat 5 eggs very light and stir with the soaked 
crumbs, beating 5 minutes. Pour the mixture in 1 tablespoon of 
very hot butter, season with pepper and salt, and quickly stir with 
a fork for 3 minutes. Serve at once. — Mrs. C. J. Jeffries, Win- 
netka, 111. 

COLUMBUS EGGS.— Cut hard-boiled eggs in halves cross- 
wise, cut a slice off of each end to make them stand up. Remove 
the yolks and chop and mix with minced veal, chicken or other 
delicate meat. Add a little cream and season with salt and pepper 
and a little nutmeg. Put this mixture into the whites, press it 
smooth and put the 2 halves together, like whole eggs. — Mrs. 
James Ellis, Palatine, 111. 



COOK COUNTY COOK BOOK 23 

VARIATION I. — Take 1 dozen hard-boiled eggs and cut each 
in two around the center, cutting off also^a little piece from one 
end so they can stand oft end as did the egg .Columbus handled. 
Pulverize the yolks and mix with some finely minced chicken, 
smoked tongue or lean ham; moistening with a little fresh butter 
or vinegar, seasoning with salt, pepper and mustard. Put this filling 
in the empty whites, press the 2 parts together and stand on a 
platter, like a whole egg. Pour a little vinegar over the remaining 
filling and pour over the eggs. — Mrs. C. J. Jeffries, Winnetka, 111. 

EGGS A LA COMMODORE.— Place hollowed circles of 
bread sauteed in butter in a deep dish and place a poached egg or 
scrambled eggs in the center of each one, first filling with a soup 
puree and pour over a rich Bechamel sauce, to which is added a few 
drops vinegar. Garnish with chopped truffles. — 'Mrs. C. E. West- 
ingbous, Mayfair, 111. 

EGG COQUELICOT.— 1 can pimentoes, 2 tablespoons butter, 
1J4 pts. milk, 2 tablespoons flour, 1 teaspoon salt, as many eggs, 
and slices of toast as there are persons to serve. Trim the tops 
from 1 can of pimentoes to make them even. Put these inside of 
custard or timbale cups. Break in each 1 egg, dust it ligbtly with 
salt and pepper, stand t'he cups in a hot baking dish of boiling 
water and cook in the oven until eggs are set. Allow 1 round of 
toast for each cup. While they are cooking rub 2 tablespoons each 
of butter and flour together; add I 1 /* pts. milk and stir until boiling, 
then add the salt and pepper; pour this into the bottom of a heated 
platter, loosen the pimentoes from the edge of the cups, put a 
round of toast over the cups and turn out the contents by revers- 
ing. Stand the toast on which you bave turned the egg, in the 
cream sauce; dust if you like with a little chopped parsley and send 
to the table. — Mrs. M. Anthony, Des Plaines, 111. 

CREAMED EGGS.— May be served on toast or in tureen. 
Cut 3 hard-boiled eggs lengthwise in 4 silces, place on a hot, shal- 
low vegetable dish, set in oven or range closet to keep warm. 
Make a cream sauce of 1 tablespoon butter, 1 tablespoon of flour, 
and 1 cup of milk. Cook onion in the butter, add flour, rub 
smooth and brown if desired. Add milk and pour over tggs. 
Senre hot—Mrs. E. D. Adkins, Wheeling, 111. 



24 EGGS 

VARIATION I.— Boil 6 eggs 20 minutes. Have 6 slices of 
toast on a hot dish. Put a layer of white or cream sauce on each 
one, and then part of the whites of the eggs cut in thin strips; rub 
part of the yolks through a sieve on the toast. Repeat this and 
finish with a third layer of sauce. Place in the oven for about 3 
minutes, garnish with parsley, and serve. — 'Mrs. William Barnes, 
Bartlett, 111. 

EGGS WITH CREAM.— Melt 1 tablespoon of butter, stir in 
1 cup of thin cream and when hot slip in the eggs very carefully. 
Season with salt and pepper to taste. When the whites are almost 
done, sprinkle with cheese and finish cooking. and serve on slices 
of toast.— Mrs. M. A. Abbott, Palatine, 111. 

EGGS PREPARED IN CREAM.— Into custard cups or rame- 
kin put 1 tablespoon of cream or milk top, break 1 or 2 eggs into 
each, dust with a little salt; set the cup in a pan of boiling water 
on stove and boil until the egg is set. — 'Mrs. Ella Fairchild, Pala- 
tine, 111. 

EGG CROQUETTES.— Chop 6 hard-boiled eggs fine, rub 1 
tablespoon of butter and 2 tablespoons of flour together and add l /£ 
pt. oif milk; stir over the fire until thick and smooth; add pepper 
and salt to taste. Chop the whites of the eggs very fine, or put 
them through a vegetable press, add them to the mixture; turn out 
to cool. When cold, take 2 tablespoons of this mixture in the 
hand, make it into a sort of well; put the yolk in the center, and 
fold the white mixture all over. Dip in tgg and roll in bread 
crumbs, making a perfect ball. Fry in hot fat and serve with 
cream sauce, with chopped parsley.— Mrs, C. C. Cleveland, Bart- 
lett, 111. 

EGGS CREOLE.—Boil 1 cup of rice. Put 2 tablespoons of 
butter in a saucepan, add 1 onion and 1 green pepper chopped; shake 
over fire until they are soft, not brown. Cut 4 peeled tomatoes 
into halves and press out the seeds; then cut them fn pieces; add to 
the peppers and onion, cook 15 minutes and salt to taste. Remove 
the shells from 6 hard boiled eggs and put into a serving dish, 
pour over the sauce, 'heap the rice at the ends or at the sides, and 
send to the table. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 
111. 



COOK COUNTY COOK BOOK 



25 



CUBAN EGGS.— Use 8 eggs for 6 people. Cook 4 tablespoons 
of sausage meat and 1 onion together over a hot fire for 5 minutes; 
beat the eggs thoroughly andi add seasoning to taste; put the pan 
on a cooler part of the stove and pour in the eggs; stir till the 
eggs 'become thick and creamy, then pour into a warm dish and 
serve with buttered toast. The eggs may be poured over the 
toast if desired.— Mrs. John Adkins, Wheeling, 111. 

CURRIED EGGS.— Make, a sauce of a tablespoon of butter 
in which an onion has been simmered until done, but not brown, 
stir in 1 tablespoon of flour until it is smooth, add a teaspoon of 
curry px>wder, rub all to a smooth paste. Pour slowly into the 
saucepan, a cup of veal, mutton, chicken or any other soup stock 
left from the day before. Slice the eggs in a deep vegetable dish 
and pour this sauce over them. — Mrs. Almond Case, Palatine, 111. 

VARIATION L— For 6 hard-boiled eggs take 1 dessertspoon 
of butter, and mix into it 1 tablespoon of flour, y 2 tablespoon of 
curry powder, and a little salt. Pour into this a l / 2 pt. of boiling 
milk and set back on the stove to cook; stir until it begins to 
thicken like white sauce; pour this over the warm eggs and serve 
hot. — Mrs. C. F. Adams, Franklin, 111. 

VARIATION II. — Put 2 tablespoons of butter in a saucepan, 
add 3 onions, cut into very thin slices; stand the saucepan over 
very hot water and cook for 20 minutes; add 1 teaspoon of curry 
powder, ginger, salt and pepper to taste, and 1 tablespoon of flour; 
mix and add J4 pt. of water; stir until boiling. Cut 6 hard-fooiled 
eggs into thin slices; arrange them over a dish of carefully boiled 
rice on a hot platter; pour over the sauce and send to the table. — 
Mrs. Julius Casper, Wheeling, 111. 

VARIATION III. — Boil hard as many eggs as required, re- 
move the shell, cut in halves, take out the yolks, mix all the yolks 
in a small basin with the curry powder, allowing 1 small teaspoon 
of curry to 2 yolks. Refill the halves of the whites with the mix- 
ture. Arrange the water-cress nicely in a glass dish forming a bed 
for the eggs to rest in. — Mrs. B. Reeves, Palatine, 111. 

EGG DAFFODILS.— Chop the whites of 6 hard boiled eggs 
fine, then run through a vegetable press. Have ready a cup of 
drawn butter sauce, seasoned with pepper, salt and onion juice. 



26 



EGGS 



Mix the whites with this, and keep hot over boiling water. Have 
ready rounds of toast buttered and slightly moistened with gravy, 
chicken, veal or turkey. Arrange on a hot platter and cover each 
round with the white mixture, flattening it on top. Run the yolks 
through the press, reducing them to a yellow powder; season with 
salt and pepper and put a spoonful on each white round. — Mrs. 
Mary Carpenter, Des Plaines, 111. 

DAINTY EGGS.— Beat white of 1 egg y put on a thin slice of 
toasted bread, add the beaten yolk to white, cover with tablespoon 
of cream. Cook 3 or 4 minutes in a hot oven; suitable for an in- 
valid. — Mrs. Julius Casper, Wheeling, 111. 

DELICATE EGGS.— Beat eggs light, season with salt and 
pepper, put in buttered cups, place in steamer long enough to be- 
come thoroughly heated. Serve at once. Suited for an invalid. — 
Mrs. J. S. Putnam, Wheeling, 111. 

DEVILED EGGS. — Have as many hard-boiled eggs as desired, 
remove s'hells and halve each egg lengthwise, slipping the egg 
yolks into a bowl, mash and mix with salad or mayonnaise dressing 
until free from lumps, make into balls and replace in the whites. 
Garnish with parsley and serve nested in lettuce and cress. Rad- 
ishes make a nice garnish, thus giving the 4 colors, red, white, 
green and yellow. Grated cheese may be used; in deviled eggs if 
desired. — Mrs. Frank Cress, Park Ridige, 111. 

VARIATION I. — Shell and halve lengthwise hard-boiled eggs, 
take out the yolks and rub them to a smooth paste with a table- 
spoon of mixed olive oil and minced ham, chicken or other desired 
meat, and a teaspoon of finely chopped parsley, season with salt 
and pepper and mix well. Fill the whites with the mixture and 
arrange on a glass dish on a bed of crisp lettuce leaves.— Mrs. 
Chas. Johnston, Des Plaines, 111. 

VARIATION II.— 'Mix the yolks of hard-boiled eggs with pep- 
per, salt, finely chopped onion and mustard to taste, and cream 
to soften, rub smooth to return to the whites, laying the halves 
together. — Mrs. Ralph Charters, Park Ridge, 111. 

VARIATION III. — Mash the yolks with mustard, vinegar, 
salt and pepper to taste, form balls and return to the whites and 
serve cold. — Mrs. Edith Fairchild, Glen View, 111. 



COOK COUiNTY COOK BOOK 27 

• 

VARIATION IV (hot).— Mash the yolks of hard-boiled eggs 
with butter, pepper, salt and cream. Refill hollows, lay together, 
put bits of butter on, set in oven and brown. The halves which 
have 'been filled with the prepared yolks may be put together and 
run through w r ith a toothpick to keep them together and rolled in 
beaten white of tgg and cracker crumbs and fried over a hot blaze 
in a teaspoon of butter and 1 of lard until brown. — Mrs. H. A. 
Sherman, Palatine, 111. 

DEVILED EGGS ON TOAST.— Mix the yolks of 5 hard- 
boiled eggs, a dash of dry mustard, 1 tablespoon olive oil, salt, red 
and black pepper together in a bowl with the back of a silver spoon 
till smooth. Put Y* pt. of milk, butter size of a walnut, which has 
been mixed with 2 teaspoons of flour, the whites of 5 eggs cut up 
fine, and salt, all into the chafing dish. Stir steadily till boiling 
hot. When done put thick slices of buttered -toast in a dish, then 
the cheese, and last the hot white sauce, and serve. — Mrs. C. J. 
Jeffries, Winnetka, 111. 

DEVILED EGGS.— Cut 6 hard-boiled eggs in halves length- 
wise; take out the yolks and mix them thoroughly with 2 table- 
spoons of olive oil or melted butter, 3 tablespoons of vinegar and 
1 tablespoon of celery salt. Fill in. the yolk cavities with this mix- 
ture and serve on lettuce leaves garnished with a leaf of parsley 
on each one. — Mrs. Conklin, 914 No. 5th Ave., Maywood, 111. 

EGGS DIVORCOM— Poach in boiling water to wjiich a pinch 
of salt has been added, 1 tgg to each person, lift off with a skimmer 
and lay on puree of onions and spread over a tablespoon of Bear- 
naise sauce to each tgg. Fry an equal number of eggs, folding 
whites over yolks with a knife. Place on puree of spinach, spread- 
ing tomato sauce over and serve. — Mrs. Castle Hopkins, Win- 
netka, 111. 

EGGS A LA DURANGO.— Boil 6 fried Spanish peppers 20 
minutes. Drain, remove seeds and skin and chop fine. Fry in a 
spoonful of lard with Yi onion, chopped, and 1 clove of garlic. Add 
1 cup well washed rice and cook until dry; then cover with soup 
stock, and cook until tender, add a lump of butter, and salt to taste, 
and break half a dozen eggs on top of the rice and scramble. 
Serve hot. — Mrs. William Myers, Franklin, 111. 



2% EGGS 

EGG ESCALFADOS.— Butter a deep dish, sprinkle with salt 
and break 6 eggs separately in it. Melt 1 oz. of butter and while 
it is hot stir it into 1 tablespoon of cream or milk. Pour it over 
the eggs, cover closely and bake in a moderate oven for 10 min- 
utes.— Mrs. C. J. Jeffries, Winnetka, 111. 

WHITE HOUSE ESCALLOPED EGGS.— Cut 8 hard-boiled 
eggs in thin slices; put in a baking dish a layer of egg and then a 
layer of bread crumbs, salt and pepper, put small pieces of butter 
on each layer of egg; pour over all 1 cup of sweet cream or milk, set 
in a hot oven for 10 minutes.— Mrs. May C. Fletcher, Maywood, 111. 

EGG A LA ESPAGNOLE.— Chop_very fine 2 small cloves of 
garlic and half a green pepper. Dice 2 small tomatoes or 1 very 
large one. Put in a saucepan a piece of butter the size of an egg; 
when melted, put in the tomatoes, garlic, and pepper. Cook slowly 
until tomatoes are done, then add the 6 eggs and salt. Stir and 
keep stirring until the eggs are thick. Serve quickly. This is easy 
to cook in a chafing dish. — Mrs. C. E. Westinghous, Mayfair, 111. 

EGG FAREES.— Cut a slice from each end of 6 hard-boiled 
eggs and cut eggs in halves. Mash yolks until light, add % tea- 
spoon of pepper, J / 2 teaspoon of salt, 1 tablespoon of butter, 4 table- 
spoons of milk and 3 drops of onion juice, mix thoroughly and heap 
high in the hollows of the whites. Place all on a tin plate or pan 
in the oven for 6 minutes. Arrange the eggs on a warm dish and 
pour over them a cream, Bechamel, tomato or curry sauce. — Mrs. 
Ella Fairchild, Palatine, 111. 

FRICASEED EGGS.— Allow 1 hard-iboiled egg for each per- 
son, cut in 'halves lengthwise. Stand them around the sides of a 
small meat dish and pour over them a sauce made of 2 large spoons 
of flour, moistened with enough milk to make thick paste. When 
it is (perfectly smooth add a small cup milk, a large lump butter, 
plenty of salt and pepper, and a large tablespoon parsley. Pour in 
another cup of boiling water and stir constantly over the fire until 
it bubbles. A nice dish for breakfast or supper. — Mrs. C. C. Cleve- 
land, Bartlett, 111. 

VARIATION I.— Put 2 tablespoons of butter into the chafing 
dish; when melted ad'd 1 tablespoon flour, stirring constantly, 1 
sprig of parsley cut fine, */> dozen minced mushrooms and yZ pt. of 



COOK COUNTY COOK BOOK 29 

white stock, veal or chicken. Simmer 5 minutes and add y 2 dozen 
hard-boiled sliced eggs. Boil up once and serve hot.— -Mrs. C. J. 
Jeffries, Winnetka, 111. 

FRICASEED EGGS AND ONIONS.— Slice 6 hard-boiled 
eggs lengthwise. Cut an onion in thin slices and fry in 3 table- 
spoons of butter until a delicate brown. Add 2 tablespoons of flour, 
pepper and salt to taste, nutmeg if desired, and 1 cup rich milk. 
Stir and boil a few moments. Add the eggs and set pan in a double 
boiler until eggs are re-heated. — Mrs. D. O. Dooley, Bensen, 111. 

CANADIAN FONDA-— Mix 2 tablespoons of flour smooth 
in a little milk and stir in the remainder of 1 cup of milk; add it 
with 1 tablespoon of butter to the well-beaten yolks of 6 eggs; mix 
the beaten whites lightly with them. Pour into a well-greased 
omelet tin, and cook-in a moderate oven for 15 minutes. Sprinkle 
with powdered sugar and cinnamon, or with grated Parmesan 
cheese and serve immediately. — Mrs. C. J. Jeffries, Winnetka, 111. 

FONDA AU GRATIN.— Melt 3 tablespoons of butter, stir in 
a tablespoon of flour and mix well. Add the yolks of 4 eggs and % 
pt. of milk and let it simmer for 2 minutes, stirring; then take it 
from the fire. Shred 4 oz. of cheese into thin slices and stir into the 
mixture; season with salt and pepper. — Mrs. C. J. Jeffries, Win- 
netka, 111. 

FRIED EGGS.— Have enough clear boiling fat in a frying pan 
to cover an tgg broken in, if dripping is used strain the fat and 
return it to the clean 'pan. Break the eggs separately into a cup; 
drop each carefully into the fat, which should be piping hot to pre- 
vent running together. Dip up the fat with a spoon and pour it 
gently over the eggs as they cook until a delicate white coating 
forms, through which the yolk blushes. Fry a longer or shorter 
time, as desired, soft or hard. You need no test 'but eye and touch. 
— Mrs. Ernest D. Dean, Clen View, 111. 

VARIATION I. — Put a tablespoon of fat in a frying pan and 
when hot break in eggs carefully. Season to taste and then add 1 
teaspoon of water and cover pan tightly. The eggs both steam 
and fry and are very tender. — Mrs. Frank Ferguson, Franklin, 111. 

VARIATION II.— Heat omelet pan. Put in 1 tablespoon but- 
ter; when melted, slip in an tgg, and cook until the white is firm. 



30 



EGGS 



Turn it over once while cooking. Add more butter as needed, 
using just enough to keep egg from sticking. — Mrs. C. Buttercup, 
Bensen, 111. 

FRIED EGGS AND BACON.— Fry 12 thin slices of bacon 
until crisp; take them out and keep hot in the oven. Break 6 
eggs separately into the boiling fat and fry until brown. Serve 
with the eggs laid over the bacon, and small fried squares of 
bread placed around. Hash can be used instead of bacon. — Mrs. 
C. J. Jeffries, Winnetka, 111. 

POACHED EGGS, SPANISH STYLE.— Heat an earthen pan 
slowly and melt in it a tablespoon of butter; add a teaspoon of salt, 
a little pepper and a small onion minced very fine; parsley and 
sweet herbs may be substituted instead of the onion. Drop in the 
eggs one at a time; do not stir, but let them brown a little; turn 
carefully and brown the other side. Serve in the same dish as 
hot as possible. — Mrs. C. J. Jeffries, Winnetka, 111. 

FRIED EGGS WITH BROWN SAUCE.— Put a lump of but- 
ter into the frying pan, and when it hisses sharply, fry the eggs. 
When done, dish and keep them hot over boiling water. Melt 2 
tablespoons of butter, add 1 tablespoon of flour; fry brown, then 
add 1 tablespoon of vinegar and a little onion juice with pepper 
and salt. Boil the whole together for 2 minutes; pour it over the 
eggs and serve. — Mrs. Alex. Drexel, Park Ridge, 111. 

FRIED EGGS WITH VEAL.— Chop veal fine and mix with 
white sauce; season highly, bring to a boil and mold in the middle of 
a hot platter. Against this hillock of mince lay fried eggs, neatly 
trimmed, and outside of these curled strips of fried breakfast bacon. 
This dish will be much improved by the addition of half a can of 
mushrooms, minced fine. — Mrs. Tom Bell, Bartlett, 111. 

FRIED EGGS WITH POTATOES.— Slice cold boiled pota- 
toes and fry in butter till nicely brown; in the meantime beat 1 or 
2 eggs and stir into the potatoes nicely, and take up at once so as 
not to harden the egg, but merely to cook slightly. One egg is 
enough for 3 or 4 persons. — Mrs. Martha Barber, Mayfair, 111. 

EGGS IN FORCEMEAT.— Shell and cut 4 hard-boiled eggs 
in two and rub the yolks through a sieve or strainer; rub 1 tea- 



COOK COUNTY COOK BOOK 51 

spoon of flour and 2 tablespoons of butter together, add 1 cup of 
soup stock seasoning, 1 slice of onion and 1 teaspoon of lemon 
juice, 1 clove, 1 !bay leaf and a sprig of parsley, stew gently 12 min- 
utes and then strain it over cup bread crumbs and meat which 
must be well mixed. Fill the Qgg hollows with some of this mix- 
ture and spread the rest on a small platter. Stand % the filled eggs 
in this bed of forcemeat and decorate them and it with little mounds 
of the sifted yolks. Bake in a moderate oven 8 minutes. Serve 
with y 2 pt. of tomato, Bechamel or (brown sauce poured over the 
dish or in a separate dish. Nice for luncheon. Serves 6. — Mrs. 
T. R. Barker, Kenilworth, 111. 

EGGS AU GRATIN.— Cut hard-boiled eggs in slices and lay 
them in a deep dish in close circular rows. Make a sauce of a 
tablespoon of butter, the yolks of 4 eggs, a little grated cheese and 
y 2 cup of sweet milk. Stir this over the fire until it thickens, pour 
it over t'he eggs, strew some bread crumbs on the top and bake 
for a'bout 10 minutes. Serve hot. Nice for Lent. — Mrs. Anna 
Brinkley, Winnetka, 111. 

VARIATION I. — Remove shells from 6 hard-boiled eggs, cut 
a thin slice from each end, cut in half crosswise. Remove yolks and 
stand the white cups or baskets on a shallow buttered dish. Rub 
yolks to a smooth paste; add % cup of either grated cheese, 
minced ham, tongue, chicken, fish or any left-over meat preferred, 
a speck of cayenne pepper, and moisten with vinegar and olive oil 
or melted butter. Shape into balls size of yolks and return to 
whites; sprinkle with grated cheese or chopped parsley and cover 
with white, cream or tomato sauce and buttered bread crumbs. 
Brown in oven and serve hot, garnished with parsley. The eggs 
may be quartered, sliced or chopped, covered with the sauce and 
grated cheese and buttered 'bread or cracker crumbs and browned. 
Onions may be added if desired. — .Mabel Sturtevant, 105 S. Dear- 
born St., Chicago, 111. 

GOLLKEN ROD EGGS.— Slice whites of 6 hard-boiled eggs 
over 6 slices of toast, then pour cream dressing over this; grate the 
yolks and garnish. — Mrs. Emma Gray, -Maywood, 111. 

EGGS A LA GOLDEN ROD.— Make a thin white sauce with 
butter, flour, milk and seasonings. Separate yolks from whites of 



32 EGGS 

3 hard-boiled eggs. Chop whites finely, and add them to the sauce. 
Cut 4 slices of toast in halves lengthwise. Arrange on platter, 
and pour over the sauce. Force the yolks through a potato ricer or 
strainer, sprinkling over the top. Garnish with parsley and re- 
maining toast, cut in points. — Mrs. Chris. Anderson, Kenilworth, 
111. 

GRIDBLED EGGS.— Arrange small muffin rings on a hot, but- 
tered griddle, drop an tgg in each, and turn as soon as Lightly 
browned,— Jane Andrews, Mayfair, III 

INDIAN EGGS. — Cut a small slice from each end of some 
hardt-boiled eggs and cut them into halves the round way. Take 
out the yolks and pound them and mix them well with a mixture 
made as follows: A heaping teaspoon of curry powder, 2 oz. 'butter, 
and a dessertspoon of essence of anchovy, well blended and cooked 
in a sauce pan. Fill the eggs .with the mixture. Serve with gar- 
nished watercress and rolled bread and butter. — <Mrs. Edward Ab- 
bott, Palatine, 111. 

EGG A LA HAVANA.™ Boil 8 eggs 10 minutes, cut them into 
slices, chop 2 small Spanish onions and 6 tomatoes, season with 
pepper and salt, and fry them with J/£ cup of bread crumbs in 2 oz. 
of 'butter. Add J4 pt. of stock and stir for 10 minutes after it boils. 
Place the slices of eggs in the liquid and warm through. — Mrs. C. 
J, Jeffries, Winnetka, 111. 

HUNGARIAN EGG.— Place a piece of butter size of a wal- 
nut in a pan (after having boiling water to heat the pan); let it 
melt, add an onion chopped fine, and cook until soft. Add 1 pt. 
strained tomatoes, let it come to a boil, add l / 2 lb. mild cheese cut 
fine, stir until smooth, break in 3 eggs and stir hard until the eggs 
are done. Be careful not to break the yolk in stirring, or it will 
result in a 'hard lump, Serve on crackers or buttered toast,— Mrs 
C. J. Jeffries, Winnetka, III 

EGGS, HUNGARIAN STYLE.— 1 teaspoon paprika, y 2 tea- 
spoon salt. Wash 1 cup rice, boil until tender, drain and dry. 
Arrange this in the form of a mound in the center of a platter. 
Poach 6 eggs; lift them carefully and place them over the rice. 
Rub 2 tablespoons each of butter and flour together, J4 pt. vegeta- 
ble stock, or water, and season with paprika. Stir until boiling; 



COOK COUNTY COOK BOOK 33 

add the salt, pour this over the eggs and rice and send at once to 
the table. — Mrs. E. J. Barnes, Bartlett, 111. 

EGGS HUNTINGTON.— Make a sauce of 1 tablespoon each 
of butter and flour, 1/3 cup soup and 1/3 cup milk; add 4 hard- 
boiled eggs finely chopped, and salt and cayenne. Fill buttered 
ramekin dishes with mixture, sprinkle with grated cheese, cover 
with cracker crumbs and bake in a moderate oven until crumbs are 
brown. — Mrs. John Barr, Mayfair, 111. 

JAPANESE EGGS.-— J4 pt. of cream sauce, 6 eggs, 1 table- 
spoon of chopped parsley, a suspicion of onion, 1 tablespoon of 
soy. Hard ( boil the eggs. Carefully boil 1 cup rice, drain and 
turn it into the center of a meat platter, making it into a sort of 
plateau; cut 6 hot hard-boiled eggs in halves crosswise, press 
them diowJi into the rice, pour cream sauce to which you have 
added a little onion with finely chopped parsley or cress. The 
eggs may be cut into slices, one overlapping the other all over the 
top of the rice, and the cream sauce poured over. This dish may 
be varied by using tomato sauce in the place of cream sauce. The 
edge of the dish may also be garnished with broiled sardines, or 
smoked salmon.— Mrs. Wffl. Barton, Park Ridge, 111. 

KENTUCKY EGGS.— Take the required number of eggs and 
make a small opening in the end of each and beat up its contents 
with a toothpick, a tiny spoon or any similar implement; take out 
a little of the beaten egg and stir in a little grated liam, salt, pep- 
per and a dash of mustard. Mix well and set the eggs in a pan, 
open end up, bracing them so they will not tip over. Now pour 
into the pan enough hot water to almost cover the shells, taking 
care that none of it gets into them. Cook hard, break off the 
shells and serve, garnished with parsley.— Mrs. John Masters, 
Park Ridge, 111. 

EGGS A L'ARDENAISE.™ Beat 6 eggs to a stiff froth, sea- 
son with a half teaspoon each of onion juice and chopped chives, 
and 1 teaspoon of finely chopped parsley, salt and pepper tc taste. 
Butter a bake dish and turn in the eggs, pour on top very care- 
fully 4 tablespoons thick cream. Place at equal distance the un- 
broken yolks, and bake in a quick oven until yolks are well set. 
Serve in the same dish. — Mrs. John Milton, Kenilworth, 111. 



34 EGGS 

EGGS A LA LEE.— Cover circular pieces of toasted bread 
with thin slices cold boiled ham. Arrange on each a dropped egg 
and pour white sauce over. — Mrs. M. A. Mass, Glencoe, 111. 

EGGS A LA LIVINGSTONE.—Beat 4 eggs slightly and add 
y 2 cup stewed and strained tomatoes, salt, and paprik?.. Melt 2 
tablespoons butter in an omelet pan, add seasoned eggs, and cook 
same as Scrambled Eggs. Spread slices of toasted bread with 
white sauce. Pour over the eggs and sprinkle with truffles. — Mrs. 
Edith Miosely, Palatine, 111. 

EGGS A LA LUCCHESE.-— Fry an onion nearly brown, add 
Yz pt. of milk and 6 halved hard-boiled eggs. Stir over a slow 
fire 3 or 4 minutes, and add the beaten yolks of 2 eggs, # a dessert- 
spoon of chopped parsley, an oz. of grated cheese arid a pinch 
each of cinnamon, pepper and salt. Stir over a slow fire 6 or 8 
minutes, squeeze lemon juice over the whole, and serve hot. — 
Mrs. Martin Miller, Wheeling, 111. * 

LUCANIAN EGGS. — y 2 cup grated cheese, essence anchovy, 
l}i cups white sauce, salt and paprika, onion juice, 54 cup but- 
tered crumbs. Cut 5 ihard^-boiled eggs in eighths lengthwise, add 
1 cup cooked macaroni, 1^4 cups white sauce, y 2 cup grated cheese 
essence of anchovy, onion juice, salt and paprika. Arrange in 
buttered baking dish, cover with buttered crumbs and bake until 
crumbs are brown. — Mrs. P. T. McLaren, Mayfair, 111. 

LYONNAISE EGGS.— Cook 1 chopped onion in 2 table- 
spoons of butter for 10 minutes, then add 1 tablespoon of flour 
and cook till the mixture is smooth and frothy, stirring constantly. 
Gradually pour in 1 cup of milk and cook 3 minutes, stirring the 
first minute; season with salt and pepper to taste. Pour this 
sauce into a deep, hot plate, and carefully break into it 6 eggs; 
cover the eggs with y 2 cup of grated bread crumbs and cook in 
a moderately hot oven 4 minutes. Serve in the baking dish. If a 
strong flavor of onions is disliked, strain the sauce into the heated 
plate, thus keeping out the onion pulp. — Mtrs. John Adkins, Wheel- 
ing, 111. 

EGGS MAITRE D'HOTEL.— Slice and fry Spanish onions in 
butter, but do not let them brown. Add a little flour, hot milk, 
chopped parsley, salt and white pepper, and let thicken. Cut the 



COOK COUNTY COOK BOOK 35 

eggs that have been boiled for 10 minutes into quarters, lay them 
in the sauce, when hot, arrange in a dish and pour the sauce over 
them. — Mrs. C. J. Jeffries, Winnetka, 111. 

EGG EN MARIN ADI.— Mix equal quantities of water and 
good meat gravy, 2 tablespoons of each, with a teaspoon of vine- 
gar and a seasoning of pepper and salt; put it into a stew-pan and 
stir in gradually 2 well-beaten eggs. When it thickens, and be- 
fore it boils, have ready 6 poached eggs, and pour the sauce over 
them. 'Garnish with parsley. — Mrs. C. J. Jeffries, Winnetka, 111. 

EGGS A LA MARTIN.—For the sauce take 1 heaping table- 
spoon of butter, and a heaping tablespoon of flour, put them in a 
pan over the fire till both are combined there. Add the milk and 
stir till it boils, season with a pinch of salt. Pour this on a plat- 
ter and sprinkle grated cheese over it, then carefully break 4 eggs 
on to the sauce and bake them in an oven till the eggs are cooked, 
about 10 minutes. — Mrs. Almond Case, Palatine, 111. 

EGGS A LA MARTIN .WITH SPINACH.—Cover the cen- 
ter of a platter with finely chopped spinach. Beat 3 eggs slightly, 
add 3 tablespoons hot water, 1/3 teaspoon salt, 1 tablespoon each 
red and green pepper cut in strips, and 1 tablespoon cooked ham cut 
in very small pieces. Heat omelet pan, put in \y 2 tablespoons 
olive oil, and as soon as heated pour in mixture. Cook same as 
French Omelet and turn on to spinach. Garnish with parsley. — 
Mrs. C. F. Adams, Franklin, 111. 

EGGS MEJIDOS.— Beat 6 eggs well, add 2 tablespoons of 
sugar and a small cup of boiling water. Beat the whole together 
a second time. May be served on toast. — Mrs. C. J. Jeffries, Win- 
netka, 111. 

EGGS MEXICANA.-— 1 onion, 1 green pepper, 1 red pepper, 
y 2 pt. tomatoes, 1 teaspoon salt, saltspoon of pepper, 6 or 8 eggs. 
Put 2 tablespoons of 'butter in a saucepan, add 1 onion and 1 
green pepper, chopped; shake until the onion is soft, not brown; 
add Vz pt. tomatoes, salt and pepper. Shir the eggs as either in 
individual disihes, 2 to a dish, or on a platter. When the eggs are 
ready to serve put the sauce by spoonfuls around the edge of the 
dish. May be made without nigh seasonings. — Mrs. B. Reeves, 
Palatine, 111. 



36 EGGS 

MINCED EGGS.— Chop up, not too fine, 4 or 5 hard-boiled 
eggs. Put over the fire, in a saucepan, 1 tablespoon of butter, and 
when it begins to bubble, stir into it one tablespoon of flour; 
cook 1 minute, then add 1 cup of hot milk. When it cooks thick, 
like cream, put in the minced eggs. Stir it for a few minutes and 
serve garnished with sippets of toast. — Mrs. Mary Carpenter, Des 
Plaines, 111. 

MIRRORED EGGS.— Butter as many teacups as you heed 
and sprinkle over them chopped parsley, a grating of lemon peel 
and a dash of onion and pepper and salt all mixed together. 
Break a fresh egg into each cup and steam till set. Spread cir- 
cles of hot toast with butter and anchovy paste, turn an egg on 
each and serve. — Mrs. J. S. Putnam, Wheeling, 111. 

EGGS AU MIROIR.— -Cover the bottom of a stoneware or 
silver platter with a few fresh bread crumbs. Break in as many 
eggs as necessary for the number of persons to be served. Dot 
with bits of butter using about a tablespoon to each 6 eggs. 
Stand the platter over ihot water in the oven, until tihe eggs are 
set. Dust with salt and pepper and serve. — Mrs. Frank Cress, 
Park Ridge, 111. 

EGGS A LA MODE.-— Remove the skin from 1 dozen toma- 
toes, cut them up in a saucepan, add a little [butter, pepper and 
salt; when sufficiently boiled, beat up 5 or 6 eggs. Just before 
served, turn them into the saucepan with the tomatoes, and stir 
one way for 2 minutes. — Mrs. C. J. Jeffries, Winnetka, 111. 

EGGS MORNAY. — Break egg and slip into buttered egg- 
shirrers, allowing 1 or 2 eggs to each shirrer, according to size. 
Cover with white sauce, seasoned with 1/3) cup grated cheese, pap- 
rika, and yolks of 2 eggs; cover with grated o'heese and bake until 
firm. — Mrs. Chas. Johnston, Des Plaines, 111. 

MOULDED EGGS.— Prepare a round of toast for each egg. 
Butter same number of small teacups or individual moulds, and 
sprinkle each with a little finely chopped parsley. Break each 
egg gently into a saucer and slip into the moulds. Stand the 
moulds in a pan, pour boiling water around them and bake until 
set (about 8 or 10 minutes). Turn each out on a round of toast 






ast 



COOK COUNTY COOK BOOK 37 

arranged on a hot platter and pour tomato or cream sauce around 
on the toast. — 'Mrs. Ralph Charters, Park Ridge, 111. 

MOULDED EGGS IN PIMENTOS.— Line buttejed tim- 
bale, or other moulds with canned pimentoes; break an egg into 
each mould, and poach until the egg is set; then turn from the 
mould's on to rounds of buttered toast and' serve with cream 
sauce. — Mrs. Edith Fairchild, Glen View, 111. 

EGGS IN A NEST.— Pile the beaten white of an egg on a 
round slice of toast, giving it the form of a nest; drop in the yolk 
and let cook in a moderate oven until set. In this case the toast 
takes the place of water. If desired the toast may first be spread 
with anchovy paste, fine-chopped' ham or chicken, stirred into a 
white sauce. — Mrs. H. A. Sherman, Palatine, 111. 

VARIATION I. — Separate the white and yolk of the egg, 
beat the white stiff, seasoning with a pinch of salt; put it in a 
buttered cup, make a hollow in the center and drop the yolk into 
it. Stand the cup in a saucepan, pour water around it, cover 
closely and cook until the white is set on top. Dust with pep- 
per. — Mrs. C. E. Westinghous, Mayfair, 111. 

VARIATION II.— Beat to a froth the whites of 6 eggs, a lit- 
tle pepper and salt, pour into a buttered baking tin, dip upon it 6 
tablespoons nice cream, 1 only in a place; upon each spoonful of 
cream drop 1 of the yolks ('being careful not to break them), place 
in moderately 'hot oven to cook, and serve hot as omelet. — Mrs. 
C. C. Cleveland, Bartlett, 111. 

NESTING EGGS.— Whites of 6 hard-boiled eggs into long 
straws. Heat a flat baking dish and' arrange the shreds around 
the inner edge. Have ready a handful of shredded celery, which 
has been stewed tender in a little milk, then seasoned. Lay this 
inside of the lines of white shavings and put a few spoonfuls of 
melted 'butter over both. Set in the oven until very hot. Pick 
to pieces a cup of cold 'boiled or baked fish and run the yolks of 
the eggs through the coland'er or vegetable press. Mix with the 
fish, moisten with drawn butter, and mold into egg-shaped balls. 
Dispose these neatly within the "nest," and pour over them a cup 
of drawn butter to give the desired whiteness. Set in the oven 
for a few minutes to get them heated through and serve. Stewed 



38 EGGS 

celery left over from yesterday's dinner, and cold fish, chicken 
or other meat may be used for this. — Mabel Sturtevant, 10S S. 
Dearborn St., Chicago, 111. 

EGGS NUREMBERG STYLE.— Put an egg in boiling wa- 
ter and let it simmer gently for 10 minutes. Take it out, remove 
the shell and! dip it in a batter. Fry it in hot butter until it is 
browned all over, then dip it in again and repeat until the ball is 
large. Serve on a hot dish and pour wine sauce over it.-— Mrs. C. 
J. Jeffries, Winnetka, 111. 

PLAIN OMELETTE.— 1 egg to each person and 2 for the 
pan, Bea't lightly with egg beater, add 1 tablespoon of sweet milk for 
each egg used, season with salt and pepper to taste, fry in hot 
butter till rich brown. While frying, turn the pan and shift it 
over the fire so that all parts receive equal heat. If it gets too 
hot lift the pan for an instant as the omelette cooks. Do not let 
it burn. Raise the omelette, at the ed'ges, with a knife as it sets, 
passing the knife farther and farther under it as it grows firm, 
and letting the butter run under, and the air pass in, to keep from 
scorching. When you can raise it to the middle and' it is high 
and fluffy, take the pan off and set it in the oven on the grated 
shelf, to finish setting the top of the omelette firmly, which will 
be quickly done. It may be either browned and served in a round, 
upon a large dish, or turned half upon the other in the usual ome- 
lette shape, as soon as it ceases to be at all liquid. Slip or turn 
upon a hot dish, put a hot cover over it and send it instantly to 
the table. If omelette must stand after cooked, put the platter 
on which it 'has been placed over a pot of boiling water to keep 
the omelettes warm. Do not leave in pan. — iMabel E. Sturtevant, 
105 S. Dearborn St., Chicago, 111. 

VARIATION I. — 6 well-heaten eggs (yolks and whites beat- 
en separately). Add a tablespoon of milk for each egg. Season 
with pepper and a very little salt (as salt is liable to make ome- 
lette flat). Add a little chopped onion. Fold whites and yolks 
of eggs together, then all milk. Have pan good and warm. Put 
in enough butter to nicely grease pan. Pour in part of the mix- 
ture, and when golden brown on under side, roll, let stand for a 
minutes or two to let center cook. — Naomi T. Compton, Kenil- 
worth, 111. 



COOK COUNTY COOK BOOK 39 

VARIATION II. — Make a batter of 3 eggs, 1 cup milk or 
white stock andi 2 tablespoons of flour; beat it well and add J/£ 
cup of grated ham. Fry in nice fat or drippings of roasted ham. — 
Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

ALMOND OMELETTE.— Beat yolks of desired number of 
eggs until thick and lemon colored, add salt and pepper, and cut 
and fold in wihites of eggs beaten until stiff and dry. Put Y\ table- 
spoon of butter in a hot omelette pan, cover bottom of pan with 
shredded almonds, turn in mixture, and cook and fold same as 
plain omelette. This may be made a sweet omelette by adding 
caramel and vanilla to the beaten yolks and pouring the following 
sauce around it on the platter. It is then .called Caramel Almond 
Omelette. 

CARAMEL SAUCE.— Pour 1 cup of sugar in omelette pan, 
and stir constantly over hot part of range until melted to a bright 
brown syrup. Add 34 CU P of 'hot water, and let simmer 10 min- 
utes.— Mrs. C. Maybee, Mayfair, 111. 

APPLE OMELETTE.— -Pare and core 6 or 8 large cooking 
apples, stew in preserving pan till quite soft. Mash, add 1 cup 
sugar, an oz. of butter, andi season with cinnamon. Let apples 
cool, put in beaten yolks of 4 eggs and stir well together. Beat 
the whites to a stiff froth, add to the mixture, pour all into a low 
pudding basin, and put into hot oven to brown. A nice accom- 
paniment to roast pork or boiled spare rib. — Mrs. Chas. C. Clark, 
Wheeling, 111. 

ASPARAGUS OMELETTE.— Boil in salted water until 
cooked 8 or 10 stalks of asparagus. Cut the green part into small 
pieces. 'Make plain omelette in the usual way, mixing the aspara- 
gus in with the beaten tgg before pouring into the pan, or placing 
them while hot on the omelette before folding it. — Mrs. D. C. 
Miller, Des Plaines, 111. 

BAKED OMELETTE.— Have the oven hot. Put 2 table- 
spoons bacon or ham drippings or butter into a medium sized 
cast-iron frying pan, and place where it will get hot without burn- 
ing. Beat 4 eggs without separating until very light; add salt 
and pepper to taste. Run the dripping around the pan to grease 



40 



EGGS 



the bottom and sides. Turn y 2 cup milk into the eggs, carry the 
bowl to the hot pan. Place immediately in the oven and bake 
until set in the center. Run a knife around the edge, stand the 
pan vertically at the edge of a hot platter, and the omelette will 
roll out freely. This is a delicate omelette, but must be served 
the moment it is cooked. — Mrs. May Friend, Winnetka, 111. 

VARIATION I.— Take 6 eggs and beat the yolks and whites 
separately, put in 2 tablespoons of flour, 1 teaspoon baking pow- 
der, 1 teaspoon salt into a pudding dish. Pour both yolks and 
whites of eggs into the dish and beat. Next, add Yz cup of milk 
or white stock. Put into a spider greased well with butter. Put 
into a quick oven, bake a light brown, when done spread with 
butter and roll. — Mrs. S. A. Christy, Arlington Heights, 111. 

VARIATION II— Separate whites and yolks of 6 eggs. Add 
a pinch of salt to whites and beat until very light. Beat yolks 
with a little salt, pepper, and 4 tablespoons cream. Pour yolk 
mixture into hot buttered pan, set on stove until it sets, then 
spread whites over it, and put it in oven until slightly 'browned. 
Remove, lift one side with a broad knife, roll it up and place on 
hot platter. Serve at once. — Mrs. Mose Casey, Franklin, 111. 

BREAD OMELETTE.— Beat the yolks of 3 eggs and add y 2 
cup milk, a piece of butter the size of a walnut, }4 cup bread 
crumbs, salt and pepper to taste. Stir into this carefully, the 
beaten whites and mix very lightly. Have a very smooth frying 
pan, hot, turn in the mixture gently, and set it over a clear fire, 
being very careful not to burn, shake occasionally to see that the 
omelette does not stick. Stand the frying pan in the oven for a 
moment to set the middle. When done toss it over on a warm 
platter to bring the brown side of the omelette uppermost, or fold 
over half and turn out in the center of a platter. Serve immedi- 
ately or it will fall.— Mabel Sturtevant, 105 S. Dearborn St., Chi- 
cago, 111. 

BOILED OMELETTE.— Beat 5 eggs quite light. Add pep- 
per, salt, and a little minced parsley and a cup of cream or sweet 
milk. Butter your cups or molds and pour them half full of the 
mixture. Set in a pan of boiling water, boil 15 minutes and serve 
hot. — Mrs. Nathan Morris, Glencoe, 111. 






COOK COUNTY COOK BOOK 41 

VARIATION I. — Soak 3 tablespoons of stale crumbs in a 
cup of milk for 2 hrs. Beat 6 eggs — whites and yolks separated — 
very light. Into the yolks stir the soaked crumbs and season 
the mixture with salt and pepper. Last of all, stir in with a few 
light strokes the stiffened whites. Butter a deep pudding dish, 
pour the mixture into this, set it on the lower grating of a quick 
oven and bake until light and brown. Sift brown crumbs over 
the top and serve the omelette as soon as it is removed from 
oven.— -Mrs. B. C. Moore, Bartlett, III. 

VARIATION II.— Scald as follows: y± cup milk, y 2 cup bread 
crumbs, salt, and pepper and butter the size of a walnut. Then 
mix with the beaten yolks of 3 eggs. Beat whites stiff and fold 
in just before putting in pan. Fry brown on both sides. Peas 
or corn may be added if wished. — Mrs. Phillip D. Moore, Kenil- 
worth, 111. 

CAKE OR COOKIE OMELETTE.— Prepare 1 tablespoon 
of grated and sifted crumbs and soak in milk, water, cream, white 
wine, gravy, lemon juice, brandy or rum, according to flavor and 
sweetness desired Thoroughly beat together 4 eggs with a little 
nutmeg, pepper and salt, now add the crumbs and beat constantly 
(or the omelette will be crumbly) until the frying-pan is buttered 
and made thoroughly hot; pour in the omelette; cook till set; turn 
it on a dish; fold double and serve. For a sweet omelette, stale 
sponge cake, grated cookies, sweet crackers or pound cake may 
be used, and lumps of currant jelly should d'ecorate it. Sift pound- 
ed loaf sugar over it when served. — Mrs. D. C. Allen, Arlington 
Heights, 111. 

CHEESE OMELETTE.— Take a tablespoon of grated cheese 
for each egg used. Beat the eggs slightly, add y£ teaspoon of 
butter, salt, cayenne, and half of the cheese. Melt remaining but- 
ter, add mixture, and cook until firm, without stirring. Add re- 
mainder of cheese as the omelette begins to thicken. When nice- 
ly browned, turn out on a ihot dish. A little cheese may be grated 
over it before serving. — Mrs. A. A. Alton, Glen View, 111. 

CHICKEN OR TONGUE OMELETTE.— Mince quite fine 
1 cup of chicken or tongue in 1 teacup of cream or milk, mix and 
warm 1 tablespoon of flour. Make a (plain omelette and spread on 



42 EGGS 

this mixture just ibefore folding it over. This is better than 
using the dry, minced chicken or omelette. — Mrs. A. L. Farrell, 
Bensen, 111. 

CREAMY OMELETTE.— Beat number of eggs desired light- 
ly with a spoon until you can take up a spoonful. Add a scant 
Yz teaspoon of salt, J4 a saltspoon of pepper, 4 tablespoons of 
milk or cream, and mix well. Butter a hot omelette pan, and 
before the butter browns, turn in the mixture. Then, with the 
point of a fork, pick or lift up the cooked tgg from the center and 
let the uncooked egg run under. This leaves the butter on the 
pan, and is better than stirring. Continue the lifting until the 
whole is of a soft, creamy consistency, then place it over a hotter 
part of the fire to brown slightly, fold, and turn out as usual. — 
Mrs. Ben Dunn, Palatine, 111. 

CORN OMELETTE.— 4 eggs, l / 2 cup of milk, 1 tablespoon 
of butter. Beat 4 eggs, and add to them salt, pepper, % cup milk, 
and 1 pt. of cold boiled corn. Fry like a plain omelette. — Mrs. 
Frank Darling, Kenilworth, 111. 

OMELETTE WITH DATES.—Beat the whites of 6 eggs to 
a stiff froth; beat 3 yolks and add juice of J4 lemon and 3 table- 
spoons of powdered sugar, fold in the whites carefully and add 12 
dates. Have a baking dish well buttered, turn the omelette in 
and bake in a shot oven till a golden brown. Serve at once. — 
E. G. Harris, Winnetka, 111. 

FANCY OMELETTE.— Add either a little fine herb season- 
ing, a little chopped parsley, a little mace to the pepper and salt, 
some fine minced ham with a bit of chopped onion, chopped toma- 
toes — in which case beat a tablespoon of flour with butter and 
cream and use perhaps, 3 moderate sized tomatoes, or any other 
mixture desired, to the beaten yolks, and then add the stiff whites. 
^ This is often, a good way to use left-overs in small quantities. — 
Mrs. Fay Fadden, Bartlett, 111. 

FISH OMELETTE,— Add a cup of any kind of cold fish, 
flaked fine, cream enough to moisten it, 1 tablespoon of butter, 
and pepper and salt to taste. Make a plain omelette and spread 
in the fish mixture just before folding. — Miss F. Farley, Willi- 
mctte, 111. 



I 



COOK COUNTY COOK BOOK 43 

VARIATION I. — Boil a shad roe 20 minutes in salt water. 
Chop it fine and add salt to it, a cup of any kind of cold fish 
broken fine, season with salt and pepper and warm it in a cup of 
cream sauce. Make a plain omelette with 6 eggs. When ready 
to fold, spread the prepared fish on it. Roll up, dish, and serve 
immediately. — -Mrs. C. D. Ellis, Park Ridge, 111. 

FRENCH OMELETTE.— Scour a medium sized omelette pan 
with salt to make sure it is smooth. Put 3 teaspoons butter in 
and stand where the butter will soften but not melt. Break 3 
eggs into a bowl, and beat them with a fork just enough to mix 
them without making them foamy, then stir in 3 tablespoons hot 
water. Stand the platter where it will heat, and have the salt and 
pepper shakers and a broad-blade, flexible knife at hand. Move 
the omelette pan toward the fire, and melt the butter enough to 
let it run over the bottom and sides. Pour in 3 eggs and stand 
where the mixture will cook very slowly. When it begins to set 
at the bottom, run the knife under from each side and let the top 
liquid part run under. Continue this until no more will run un- 
der, then dust with salt and pepper, roll it up and turn out on the 
hot platter, and serve at once. The secret of success here is slow 
cooking, so that the tgg is jellied instead of toughened. It is dif- 
ficult for most people to handle any more than 3 eggs at a time, 
so that it is not easy to provide a large family with French Ome- 
lette. In such case, it is wiser to take the same ingredients, cook 
in the same way until it begins to set on the bottom, then keep 
scraping it off the bottom until the whole is thickened, and turn 
out a dish of scrambled eggs. — Mabel Sturtevant, 105 S. Dearborn 
St., Chicago, 111. 

VARIATION I, — Scald % pt. sweet milk and pour over cup 
grated bread crumbs, then add 1 onion and 3 well beaten eggs, a 
little salt and pepper; fry in a well buttered pan, and roll. Gar- 
nish with lettuce or parsley, and serve hot. — Mrs. Geo. F. Brady, 
Mayfair, 111. 

HAM OMELETTE.— Make a plain omelette, and when it be- 
gins to thicken, scatter a cup of finely chopped ham. Fold and 
serve. The ham may be scattered over the bottom of the pan and 
heated in the butter before pouring omelette in, if desired. The 
quantity of ham may be lessened or increased according to the 



44 EGGS 

size of the omelette and the taste. — Mrs. Emmet Edmonds, Glen- 
coc, 111. 

OMELETTE AUX FINES HERBES.— Chop finely, parsley, 
thyme, summer savoy, chives or any green herbs you fancy. 
Make 2 tablespoons in all, season with paprika and celery salt. 
Make an omelette in the usual way, pour into the pan, and before 
it forms, sprinkle the herbs over the surface, stirring gently to 
mix them. Cook t'hem as you would a plain omelette. A parsley 
omelette is made according to this recipe, using no herbs except 

parsley.— J Mrs. John Adkins, Wheeling, 111. 

* 

JAM OMELETTE.— Make as a plain omelette of 6 eggs, 
omitting the pepper, lay on a hot dish, spread over with apricot 
jam, roll up, and sift over with sugar, warmed' apricot juice should 
be poured around. Time 5 or 6 minutes. Enough for S people. 
It is quickly made if in a hurry. — Mrs. Almond Case, Palatine, 111. 
111. 

JELLY OMELETTE.— Make a plain omelette, and just be- 
fore folding, spread with any kind of jelly (currant or grape is 
best). Fold quickly, and serve. Melted jelly poured around it 
after folding is an improvement. — Mrs. C. F. Adams, Franklin, 111. 

OMELETTE AU LARD.— Cut up in the shape of dice a y 2 cup 
of pork. Put a piece of butter the size of a walnut in a frying 
pan, and when it is hot, fry the pork in it. When quite crisp, add 
6 well-beaten eggs and pepper. Finish as an ordinary omelette. — 
Mrs. Julius Casper, Wheeling, 111. 

OMELETTE AU FROMAGE.— Prepare as for plain ome- 
lette, and beat some grated cheese with the eggs. — Mrs. B. Reeves, 
Palatine, 111. 

LEFT-OVER OMELETTE.—-Any cold meat, fish, fowl, or 
vegetables may be used up in this manner. Free it from the skin, 
gristle and fat; mince it or pound it to a paste in a mortar. Use 
1 taiblespoon of meat to every 4 eggs; toss it in a buttered frying 
pan over a good fire till it begins to brown. Either pour the 
beaten eggs upon it or beat it in with the eggs, or spread it upon 
them alter they have begun to set in the ipan. Serve hot, with or 
without a sauce, and garnish with sprigs of crisp herbs, pickles, or 



COOK COUNTY COOK BOOK 45 

■ -• - r it 
lemon slices. In beating the eggs, a little milk gravy, white wine 
or water, may be added with advantage. Left-over eggs prepared 
in any style, may be worked in this omelette. — Mrs. Mary Carpen- 
ter, Des Plaines, III. 

LITTLE OMELETTE.— When the family come irregularly 
to breakfast, prepare your omelette preparation, and let it stand. 
Wihen one person is ready to be served, beat up again, thoroughly, 
and fry a spoonful at a time on a 'hot frying pan or a well buttered 
pancake griddle. Roll each omelette quickly and serve.— Mrs. 
Frank Cress, Park Ridge, 111. 

MACAROON OMELETTE.— Roll 6 macaroons and mix with 
6 oz. pulverized sugar. Beat the yolks 'of 6 eggs, then add the 
sugar and macaroons. Beat the whites to a stiff froth, and stir a 
little at a time. Melt 4 oz. of butter in a frying pan and turn in 
the mixture. Brown lightly on both, sides and turn in the oven 
instead of frying, if desired. Sift white sugar over and serve 
immediately. — Mrs. Ralph Charters, Park Ridige, 111. 

MEAT OMELETTE.— Make a plain omelette with 4 eggs. 
Chop fine left-over cold meat of any kind, game, poultry or fisb; 
put the meat in a frying pan with a little butter and stir until it 
begins to brown or is heated through; add 1 tablespoon of the 
meat to the omelette just as it is folded over. — Mabel Sturtevant, 
105 S. Dearborn St., Chicago, 111. 

MUSHROOM OMELETTE.— Drain 1 pt. of fresh mush- 
rooms; heat 1 tablespoon of butter in a saucepan and rub smooth 
with 1 tablespoon of flour; add 1 cup cream and boil 2 minutes. 
Stir in the mushrooms, season with salt and pepper and beat thor- 
oughly. Remove from fire and mix in yolk of 1 egg beaten with 
1 tablespoon of sherry wine. Mlake a plain omelette with 4 or 6 
eggs and when "set" put mushrooms over it and fold. Serve on 
a hot dish with the mushroom sauce poured over. — Mrs. Edith 
Fairchild, Glen View, 111. 

BAKED MUSHROOM OMELETTE.— Pull and cut into 
quarters a dozen fresh mushrooms, and put them into a saucepan 
with a taiblespoon of butter, pepper and salt to taste, and a few 
drops of lemon juice. Cover the pan and simmer slowly 10 min- 



46 EGGS 

utes. Add 1 cup of thickened chicken or veal stock, and cook 
slowly 10 minutes longer. Then stir in 6 eggs, well beaten, turn 
into a buttered bake dish, sift browned crumbs over the top, and 
set upon the upper grating of a quick oven until the eggs are 
"set." Five minutes should be enough. Serve at once in the bake 
dish. — Mrs. H. A. Sherman, Palatine, 111. 

ONION OMELETTE.— Make a plain omelette, and when it 
is cooked ready to turn, spread over it 1 tablespoon of chopped 
onions and 1 tablespoon of minced parsley, mixed, or the green 
part of an onion finely chopped. Fold and serve. The mixture 
may be stirred into the beaten egg if preferred. — Mrs. C. E. West- 
inghous, Mayfair, 111. 

ORANGE OMELETTE.— 2 tablespoons powdered sugar, a 
few grams of salt, 1 teaspoon of lemon juice, 2 oranges, J^ table- 
spoon butter, 2j^ tablespoons of orange juice. As many eggs as 
required. Prepare a plain omelette, add 1/3 of the oranges cut 
in slices lengthwise and sprinkled well with powdered sugar. Turn 
on a frying pan, and serve on a dish with remaining slices of 
oranges around omelette, and sprinkle with sugar. — Mrs. C. C. 
Cleveland, Bartlett, 111. 

OYSTER OMELETTE.— Chop a dozen oysters into tiny 
bits. Stir together over the fire a large spoonful of butter and 1 
of flour. When smooth and bubbling, draw to the side of the 
range, and add, gradually, 3 tablespoons of cream (with a pinch 
of soda), and the same quantity of strained oyster liquor. Set 
back over the fire and stir until it boils. Season with paprika and 
salt. Add the chopped oysters and again bring to a boil. Set in 
boiling water while you make the omelette. When this is ready 
to fold over cook with the cooked oysters, fold, and turn out upon 
a very hot dish. Clam omelette is made the same way. — Mabel 
Sturtevant, 105 S. Dearborn St., Chicago, 111. 

OYSTER, MUSSEL OR CLAM OMELETTE.— Boil for 2 

minutes in their own juice, 4 large oysters or a dozen mussels or 
clams. Strain well, chop fine, and add to the omelette in the same 
way as indicated for vegetable omelette. — Mrs. Ernest D. Dean, 
Glen View, 111. 



COOK COUNTY COOK BOOK 47 

POOR MAN'S OMELETTE.— 2 eggs separately beaten. Add 
tablespoon flour to yolks, J^ cup of milk, and pinch of salt. Beat 
whites until so stiff you can tip dish upside down, pour yolk mix- 
ture into whites, stir gently, put tablespoon butter into saucepan, 
and just melt (not brown), put in the mixture, and let cook over 
not too hot a fire. When it starts to bubble around the outside of 
pan put in hot oven. For 4 people. Can double over when taken 
out or leave round/ — Mrs. Frank Ferguson, Franklin, 111. 

POTATO OMELETTE.— Remove the pulp from freshly 
baked potato, rub it through a wide sieve, and carefully mix it 
with the beaten yolk of 3 eggs, a few drops of lemon juice and salt 
and pepper. Just before putting over the fire, stir in the stiffly 
whipped whites of 3 eggs,, heat \y 2 oz. butter in an omelette pan, 
and cook until ligfat brown underneath; then brown before an open 
fire or in a hot oven; then turn it on a paper sprinkled over with a 
little chopped parsley, fold and serve.- — Mrs. W. S. Boles, Wheel- 
ing, 111. 

OMELETTE A LA POULARD.— Melt a teaspoon of butter 
in an omelette pan over a clear moderate fire, and when warm 
pour in S well beaten eggs and season with salt. Let the eggs set, 
then shake it gently and continually to prevent sticking. When 
the surface begins to set, slide it on a hot dish and fold it in half. 
Sprinkled sifted sugar over it and serve at once. — Mrs. C. J. Jef- 
fries, Winnetka, 111. 

QUAKER OMELETTE.— 3 eggs, 2 small tablespoons flour, 
x /2 teaspoon salt, 1 tablespoon butter, y 2 cup milk. Beat the whites 
to a stiff froth. Beat together thoroughly the yolks of the eggs, 
flour, and salt, add the whites beaten thoroughly, and add the 
milk. Place butter in a frying pan, let it melt, but not burn. Put 
in the omelette, and cook 7 minutes. — Mabel Sturtevant, 105 S. 
Dearborn St., Chicago, 111. 

RICE OMELETTE.— Follow directions for making a plain 
omelette, stirring cold boiled rice into eggs before cooking them, 
allowing 1 teaspoonful of rice for each egg. If desired a few 
drops of onion juice may be added with the rice. — Mrs. Conklin, 
914 N. 5th Ave., Maywood, 111. 



43 BGGS 

RICH OMELETTE.— 2*/ 2 tablespoons of flour, $i teaspoons 
of salt, 1 cup of milk, 3 tablespoons of butter, as many eggs as 
desired. Mix salt and flour and! add the milk gradually. Beat 
eggs and flour until thick and lemon colored, then add to the 
first mixture. Heat iron frying pan, and put in 2/3 of the butter; 
when butter is melted, pour in mixture as it cooks, lift with a grid- 
dle cake turner so that the uncooked part may run underneath; 
add remaining butter as needed and continue lifting the uncooked 
part until it is firm throughout. Place on hotter part of range to 
brown; roll and turn on hot plate.-— Mrs. Alex. Drexel, Park 
Ridge, 111. 

ROBESPIERRE OMELETTE.— 3 tablespoons of hot water, 
1 tablespoon of salt, teaspoon sugar, 1/3 teaspoon of salt, J^ tea- 
spoon of vanillia. Number of eggs desired. Make a plain omelette, add 
remaining ingredients, turn into a hot omelette pan, turn in mix- 
ture and cook. Fold, turn on a hot platter, sprinkle with pow- 
dered sugar, and score with a hot poker. — Mrs. Tom Bell, Bart- 
lett, 111. 

RUM OMELETTE.— Put a little fresh lard in an omelette 
pan and heat. Be careful that it does not 'burn or the color of the 
omelette will be spoiled. Whisk 3 eggs thoroughly- until they 
are very light. Beat in 1 teaspoon of milk, and 'beat continuously 
until the pan is hot and ready over the hot fire. Pour in, and as 
soon as the omelette is set, remove it from the hottest part of the 
fire, slip a knife under it to prevent it from sticking. When the 
center is almost firm, tip the pan, and work the omelette loose so 
that it will fold easily and neatly and then turn it carefully out on 
a hot platter. Dust powdered sugar over it very generously and 
with a hot iron rod, singe the sugar in stripes. Pour a glass of 
Jamaica rum around it, and when the omelette is on the table, set 
fire to the rum. Dip the burning rum over the omelette with a 
spoon, extinguishing the flame, and serve. As salt mixed with 
eggs prevents them from rising but is very necessary to the taste, 
add a little to the omelette just before folding. — Mrs. Martha Bar- 
ber, Mayfair, 111. 

SAVOURY OMELETTE.— This is really very easy to make, 
though many people are under the impression that it is a difficult 
matter. Beat 2 fresh eggs very light. Have tablespoon of lean 






COOK COUNTY COOK BOOK 49 

i 

cooked ham, and a teaspoon of parsley chopped very fine. Add 
these to the beaten eggs. Heat an oz. of butter in a small frying 
pan, put in the mixture, and as it sets to the sides of the pan, 
scrape it towards the handle of the pan until only >£ the pan is 
covered. Brown it underneath, slip it from the pan on to a ihot 
dish, and serve immediately. Time to cook, about 3 minutes, hav- 
ing a clear fire. Do not use an enameled pant for omelettes. — 
Mrs. T. R. Barker, Kenil worth, 111. 

SHRIMP OMELETTE.— Add to a plain omelette, some 
shrimps, cut up in small pieces, if they are large, and when ome- 
lette is ready to turn, sprinkle shrimps over the top. — Mrs. Chris. 
Anderson, Kenilworth, 111. 

SPANISH OMELETTE.— 1 onion, y 2 saltspoon of salt, 6 
tablespoons of water, %. lb. of bacon. Cut the bacon into very 
thin slices, put into a frying pan, add a T / 2 cup of water, cook until 
the water evaporates; then fry the ibacon carefully. Remove the 
crisp bacon, add the onion, chopped fine; cook on the >back part 
of the stove for 15 minutes. Break the egg into a bowl; beat until 
mixed; add the water, salt, and pepper. 'Draw the pan with the 
onions over the fire; when hot, turn in the egg; shake and lift, 
drawing the soft part underneath until J the omelette is "set." Fold 
and serve at once. — Mrs. Jane Andrews, Mayfair, 111. 

OMELETTE SOUFFLE.— Allow a heaping teaspoon of pow- 
dered sugar, a few drops of lemon or vanilla for flavoring, and the 
whites to each yolk. Beat the whites very stiff, and fold them 
into the beaten yolks. Put a tablespoon into a well-buttered 
baking dish, cook in a moderate oven about 12 minutes, or till 
well puffed up and a straw comes out clean. Serve at once as it 
falls quickly. — Mrs. Edward Abbott, Palatine, 111. 

SWEETBREAD OMELETTE.— Parboil sweetbreads, pick 
them apart, and put into a cream sauce. Make a plain omelette, 
fold over, and turn it out on a heated dish. Pour the sauce over 
it, and send at once to the table. — Mrs. Ed. Barnes, Bartlett, 111. 

TRUFFLES OMELETTE.— Make a plain omelette; slice 
truffles and heat them in butter and white sauce. When the ome- 
lette is ready to fold place the truffles on it, fold, and serve imme- 
diately. — -Mrs. John Barr, Mayfair, 111. 



50 EGGS 

OMELETTE WITH TOMATO SAUCE.— Make a sauce by 
cooking in a saucepan, a tablespoon of butter, and 1 of flour, and 
when they bubble, pouring over them a cup of strained and sea- 
soned tomato juice. Keep the sauce hot while you make a plain 
omelette, dish it, and after it is on the platter, pour tomato sauce 
over and around it. Allow 1 cup of tomato sauce for each of 3 
eggs, cream sauce plain or containing cold chicken or ham, or 
the same amount of cooked green peas or mushroms or any other 
left-over vegetable may be used. — Mrs. Wm. Barton, Park Ridge, 
111. 

OMELETTE WITH WHEAT—GERM MEAL, WHEAT- 
LET, CREAM OR WHEAT, ETC.— Into 1% cups of boiling wa- 
ter, to which % of a teaspoon of salt has been added, stir 2 table- 
spoons of wheat germ meal. Stir and cook over the fire 3 or 4 
minutes, then cook over hot water until ready to use. Beat 5 eggs 
until a spoonful of mixture can be lifted, add a few grains of pep- 
per and salt and beat the eggs into the cooked meal. Turn into a 
hot frying pan, buttered, and cook as a French omelette. Or, 
beat the white and yolks separately, then beat the yolks into the 
whites, andl cook as a puffy omelette. — Mrs. John Masters, Park 
Ridge, 111. 

EGGS AND ONIONS (Chafing Dish Recipe).— Put butter 
the size of an egg in the chafing dish or pan and let it melt; add $i 
teaspoon of chopped onion and cook S minutes; add 4 tablespoons 
of cheese, and when it is melted put in 6 well-beaten eggs, salt, 
pepper and tabasco to taste. Stir constantly until the eggs are 
cooked and serve on buttered toast. — Mrs. C. C. Cleveland, Bart- 
lett, 111. 

ONION EGGS.— Slice 3 hard-boiled eggs, white and yellow 
together, fry 3 sliced onions in butter, lay them on a platter. 
Place the sliced eggs over them, cover, grate 3 other hard-boiled 
eggs, mix with a little salt and cayenne pepper. Boil in a little 
cream and pour this over the eggs and onions. — Mrs. C. J. Jef- 
fries, Winnetka, 111. 

OX-EYES. — Take slices of bread an inch thick from good 
light bread and cut rounds with a 3 inch cutter, cut a small ring 
\y 2 inches and scoop out enough to take in an egg; brush with 
butter and crisp in a quick oven. Break a fresh egg in each, sea- 



COOK COUNTY COOK BOOK 51 

son with salt and pepper, moisten with 1 tablespoon of cream and 
put in oven till set. These may be filled with scrambled eggs and 
they are then called scrambled eggs in cups. — Mrs. C. E. West- 
inghous, Mayfair, 111. 

EGGS A LA PARISIENNE (Moulded Eggs).— Sprinkle the 
inside of buttered moulds with finely chopped parsley. Break an 
Qgg into each mould, dust with salt and pepper, set on a folded 
paper in a pan of hot water and let poach, covered, on the top 
of the range, or in the oven, as convenient, until the eggs are firm, 
then turn from the moulds on to a hot serving dish. Have ready 
a can of tomatoes that have been cooked 15 minutes with a slice 
of onion and passed through a sieve; season with salt and pepper 
and re-heat with a cup of canned mushrooms, or let simmer 10 
minutes with a cup of fresh mushrooms peeled and sauted in 2 
tablespoons of butter. Pour the tomatoes and mushrooms about 
the eggs and serve at once. — Mrs. H. A. Sherman, Palatine, 111. 

PARMESAN EGGS. — Grate 2 oz. of parmesan cheese into a 
saucepan, add 1 sprig of onion chopped, and 2 tablespoons of 
sherry wine; stir until cheese is melted. Add 6 eggs beaten to- 
gether, stir over a slow fire until done, spread on thin slices, of 
hot toast. Serve immediately.— Mrs. Edith Fairchildi, Glen View, 
111. 

PARISIAN EGGS.— Make square cases of heavy letter paper 
and butter, but in each case a bit of butter, a dash of onion or 
parsley, pepper and salt. Place upon gridiron over a moderate 
fire. When butter melts, break 1 tgg in each case, sprinkle bread 
crumbs on top, glaze with a hot shovel. Serve at once in the 
case. — Mrs. Ralph Charters, Park Ridge, 111. 

PARSLEY EGGS. — Poach number of eggs desired, place on 
slices of buttered toast and pour over a sauce made with 1 cup of 
sweet cream or rich milk, 1 sprig of parsley chopped fine, 1 table- 
spoon of butter and 1 teaspoon of flour, mixed smoothly together 
and boiled until thickened. — Mrs. Chas. Johnston, Des Plaines, 111. 

EGG PASTEL.— Beat 6 eggs, add 3 tablespoons of cheese 
and 1 of butter and mix well together. Warm the mixture in a 
stew-pan over a gentle fire and stir until it is thick. Serve on 
buttered toast. — Mrs. C. J. Jeffries, Winnetka, 111. 



52 EGGS 

PICNIC EGGS. — Cut 6 hard-boiled eggs in halves lengthwise. 
Remove yolks and chop fine with cold chicken or cheese, season 
with butter and rub smooth. Fill white of tgg t then press halves 
together. Roll in beaten egg and cracker crumbs, fry in hot fat 
a chestnut brown. Serve cold. — Mrs. Frank Cress, Park Ridge, 
111. 

EGG PIE. — Cut in rings 6 hard-boiled eggs and put in a bak- 
ing dish with alternate layers of bread crumbs, butter, salt and 
pepper. Beat % doz. eggs, and 1 pt. milk and pour over the pie. 
Bake till eggs are congealed. — Mrs. Mary Carpenter, Des Plaines, 
111. 

PICKLED EGGS.— Rub together y 2 teaspoon mustard with 
a little cold vinegar; let 1 pt. of vinegar come to a 'boil, add the 
spice and cook 1 minute. Pour over 6 hard-boiled eggs with 
whole clove in each. — Mrs. B. Reeves, Palatine, 111. 

PLANKED EGGS.— 2/3 cup finely cooked cold corned beef 
or corned tongue. Add an equal quantity of fine bread crumbs, 
moisten with cream and season with salt and pepper, and make 
nests and border of duchess potatoes, using a pastry tube with 
rose tip. Put a buttered or poached egg in each nest, and put in 
the oven to brown potato. Garnish with tomatoes cut in halves, 
and with parsley. Eggs may be sprinkled with buttered cracker 
crumbs just before sending to oven, if desired. — 'Mrs. C. F. Adams, 
Franklin, 111. 

EGGS ON A PLATE.— Rub the (bottom of a stoneware plat- 
ter with butter, dust lightly with salt and pepper. Then break 
over the top of the dish 6 fresh eggs; sprinkle lightly with salt 
and pepper; put bits of butter the size of a hazel nut between 
each egg } and stand the dish over a basin of hot water. Cook in 
the oven about 5 minutes or until the eggs are set. If you hare 
a gas stove run them under the flame for just a moment to brown 
the surface. — Mrs. John Adams, Wheeling, 111. 

EGGS SUR LA PLATTE.— Little stone dishes come express- 
ly for this mode of serving eggs, but individual vegetable dishes 
or teacups which have lost their handles will answer the purpose. 
Heat and butter as many dishes as there are persons to be served 
and sprinkle in pepper and salt. Break an egg in each one, sprin- 



COOK COUNTY COOK BOOK 53 

kle on a little more pepper and salt and put a tablespoon of butter 
on each one in 'bits. Cream may 'be poured over if liked. Place 
in a moderately hot oven about 5 minutes or until white is set. 
The flavor can be changed by sprinkling a little finely chopped 
'ham or parsley on the plate before putting in the eggs. — Mrs. Al- 
mond Case, Palatine, 111. 

POACHED EGGS, — Eggs for this purpose are best when two 
days old. The whites of new-laid eggs are milky, easily dissolved, 
and separated in water, but on the other hand, if too stale, the 
cell walls do not remain firm. Brush the bottom of an iron frying 
pan with butter or oil, then partly fill with 'boiling water, adding 
salt or a little lemon juice or vinegar; break the eggs, one after 
another into a cup and turn them into the water, which should 
not iboil or even simmer. The top of the yolk should 
slightly emerge from the water; if the yolk be covered, carefully 
dip out some of the water; if too much is visible, add more, very 
carefully, so as not to disturb the eggs. Let stand till the egg is 
cooked to the proper consistency. When cooked to perfection, 
the egg throughout is jelly-like, the golden brown just showing 
through a transparent veil of white. Then remove with a skim- 
mer, and arrange on slices of toasted bread. Add a few bits of 
water-cress or parsley to complete the dish. Celery salt gives a 
pleasant flavor to poached eggs, and some people relish a drop 
of onion juice on each.— Mabel Sturtevant, 105 S. Dearborn St., 
Chicago, 111. 

VARIATION I. — Break the eggs separately into a cup, let 
them slide gently into boiling water; take them out. May be 
served on hot buttered toast or plain. They are often convenient- 
ly poached in a frying-pan. When poached in quantities, they 
are apt to run together. A few drops of lemon juice or vinegar 
in the water keeps the whites from spreading. — Mrs. P. F. Mc- 
Laren, Mayfair, 111. 

VARIATION II. — Put as much milk in a saucepan as will 
just cover the number of eggs needed; when on the point of boil- 
ing, drop the eggs, and let cook 5 minutes; take out and put each 
egg on a slice of freshly made toast, lightly buttered; thickea 
the milk with a little flour, add pepper and salt, Pour over toait 



54 EGGS 

and serve hot. Chicken stock is exceedingly nice for poaching 
eggs this way. — Mrs. Martin Miller, Wheeling, 111. 

POACHED EGGS WITH ANCHOVY TOAST.— Toast 

rounds of (bread, spread with anchovy paste and place a poached 
egg on top of each round. — Mrs. Edith Mosely, Palatine, 111. 

POACHED EGGS ON BEANS OR PEAS.--Mash left-over 
baked beans or peas and season to taste, form into balls or patties. 
Set in oven to heat through, or may be used cold. Poach eggs 
and place on the patties and serve. — E. G. Harris, Winnetka, 111. 

POACHED EGGS WITH CREAMED CELERY.— Arrange 

poached eggs in a circle on rounds of hot buttered toast; fill in the 
center of the circle with a pt. of celery, cut into inch lengths and 
cooked about 2 hrs. in boiling water, then stirred with \y 2 cups of 
cream sauce made of J^ water in which celery was cooked and y 2 
cream or milk with a lump of butter added. — Mrs. John Masters, 
Park Ridge, 111. 

POACHED EGGS ON CEREAL.— Any left-over cereal or 
meal mush, porridge, cream of wheat may be sliced when cold or 
made into patties and fried until nicely 'browned in butter, lard or 
vegetable oil and served with a poached egg on each one. — Mabel 
Sturtevant, 105 S. Dearborn St., Chicago, 111. 

POACHED EGGS ON CHEESE.— Make patties of bread or 
cracker crumibs moistened with milk and yolk of eggs, seasoned 
with salt and pepper. Sprinkle 1 teaspoon of cheese on each ball 
and set in the oven until cheese has melted. Serve with a poached 
egg on each hall. The cheese may be placed oh slices of bread 
and set in oven to melt cheese and toast bread. — Mabel Sturte- 
vant, 105 S. Dearborn St., Chicago, 111. 

EGGS POACHED IN CONSOMME.— -Use consomme or any 
other soup stock instead of water and poach 1 or 2 eggs at a time; 
thicken the consomme, adding a few spoons of cream, and pour 
around or over the eggs, arranged on slices of toast. — Mrs. Wm. 
Barton, Park Ridge, 111. 

POACHED EGGS IN CREAM— For 3 or 4 persons take 6 
absolutely fresh eggs, J A pt. rich new cream, 1 teaspoon of butter, 
1 small teaspoon of flour, as much pepper as can be held on the 



COOK COUNTY COOK BOOK 55 

point of a knife and a saltspoon of salt. Heat the cream in the 
chafing dish; rub the flour together and stir in and then add the 
seasoning. When the cream, reaches the boiling point, slip the 
eggs carefully in and dip some of the cream over each. In 2 or 3 
minutes serve with thin buttered toast or toasted wafers. — Mrs. 
John Barr, Mayfair, 111. 

POACHED EGGS, CREOLE STYLE.— 1 can tomatoes, 1 
green pepper, shredded, 5 eggs, 2 tablespoons of butter, salt and 
pepper, 1 tablespoon of lemon juice or vinegar. Stew 1 can of 
tomatoes and shredded green pepper until the tomato is reduced 
one half; turn on to a serving dish, arrange on the tomato 5 
rounds of toast, and upon each of these a' poached Qgg. Melt and 
brown 2 tablespoons of butter, add/ 1 tablespoon of lemon juice 
or vinegar, and when the liquid boils, pour the sauce over the 
eggs; sprinkle with salt and pepper and serve at once. — Mrs. Ed. 
Barnes, Bartlett, 111. 

COUNTESS POACHED EGGS.-— Fill puff paste patties with 
asparagus tips, cooked and well buttered; cover with a poached 
egg and surround with cream or Hollandaise sauce. If the cream 
sauce made thick with puree of asparagus, be used, in the patties 
with the tgg above, the dish becomes Poached Eggs with cream 
of Asparagus. — Mrs. Edward Abbott, Palatine, 111. 

POACHED EGGS ON FISH.— Take any kind of left-over 

fish, flake or chop it up fine, heat up in a cream sauce and fill in 
hollow toasted slices of bread. Serve with a poached tgg on 
each slice. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

POACHED EGGS AND HAM.— Serve poached eggs on thin 
slices of boiled or fried ham. They may be served on bacon in 
the same manner. They are then known as poached eggs and 
bacon. — Jane Andrev/s, Mayfair, 111. 

POACHED EGG ON HASH.-nChop 1 onion fine and simmer 
in oil and fat until tender, but not brown. Add chopped meat of 
any kind and any desired vegetable and thicken. Make patties on 
which serve poached eggs. Any left-over meat may be used. — 
Mrs. E. G. Harris, Winnetka, 111. 



56 EGGS 

POACHED EGGS ON HOMINY.— Mash well cooked hom- 
iny until it forms a pulp, make into patties and fry a nice brown. 
A teaspoon of minced meat heated in a little butter may be sprin- 
kled on each one if desired. Serve with a poached egg on top. — 
Mabel Sturtevant, 105 S. Deanborn St., Chicago, 111. 

HYGIENIC POACHED EGGS.— Add a few grains of salt 
to the white of an egg, beat until dry and turn into a buttered 
glass, or a china ibowl; form a nest on the top for the yolk. Set the 
glass on a trivet in a curved dish of lukewarm water and let cook 
until the egg is set and rises in the glass. Do not let the water 
boil round the glass.— Mrs. Chris. Anderson, Kenilworth, 111. 

POACHED EGGS ON KIDNEY.— Boil a fresh kidney, let it 
get cold and mince fine. Heat a y 2 pt. of soup stock, and cook 
together in a frying-pan a tablespoon of butter and 1 of browned 
flour. On this pour the hot soup stock and! cook until you have 
a thick brown sauce. Into this turn the chopped tongue and stir 
until smoking hot. Season with a teaspoon of tomato catsup, a 
teaspoon of onion juice, salt and pepper. Have ready slices of 
toast on a heated platter, pour the hot mixture over these; put a 
poached egg in the center of each slice of toast, and serve. — Mrs. 
May C. May, Mayfair, 111. 

POACHED EGGS ON MACARONI.— Take left-over maca- 
roni and form in patties with bread or cracker crumbs. Sprinkle 
a little grated cheese over the top and place in a pudding pan and 
set in the oven to heat through and brown. Poach as many eggs 
as desired and serve on the macaroni in the dish in which maca- 
roni was browned. — Mabel Sturtevant, 106 S. Dearborn St., Chi- 
cago, 111. 

STEAM POACHED EGGS AND MEAT.— Grease poaching 
cups or ordinary teacups with butter or vegetable oil, y 2 teaspoon 
to the cup. Chop or mince up ham or any left-over meat, fowl or 
wild game. Put a teaspoonful or more in each cup and break in 
egg carefully. Set in dish containing some water or in a steamer 
and steam 2 to 4 minutes. Serve on toast or any other desired 
base. Yolks will never break when cooked in this manner. — 
E. G. Harris, Winnetka, 111. 



COOK COUNTY COOK BOOK 57 

POACHED EGGS ON MUSH.— Take any kind of cold mush 
as corn, rye, barley, peas, meal or any of the flour or meal mix- 
tures and slice. Dip in flour or egg and cracker crumbs and fry a 
golden brown. Place on a 'hot platter and cover with poached 
eggs. Serve. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 
111. 

POACHED EGGS ON OYSTERS.— 3 oysters for each egg. 
Make a cream sauce of oyster liquor and milk, add oysters and 
rill puff paste cases or tart shells or hollowed rounds of toasted 
bread with this mixture and place a poached egg on each one. — 
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

POACHED EGGS ON PARSNIPS.— Mash parsnips fine and 
form into ball with flour and seasoning. Fry in lard, butter or 
vegetable oil or set in the oven to brown. Put a small piece of 
butter in each one and serve with poached eggs on top. — Mabel 
Sturtevant, 105 S. Dearborn St., Chicago, 111. 

POACHED EGGS ON POTATO BALLS.— Make good sized 
balls with left-over mashed potatoes moistened with an egg stirred 
and seasoned with salt; and pepper. Have 3 balls for every 2 eggs. 
Fry the ball in deep fat and place on a hot platter where they 
will keep warm. Poach eggs and place on balls; cream sauce or 
brown butter sauce may be poured over if desired, but very good 
without.— Mrs. T. R. Barker, Kenilworth, 111. 

POACHED EGGS ON RICE.— Take steamed or boiled rice 
and mix with the beaten yolk of an egg and a little flour; form 
into balls and fry. Left-over meat may be minced and mixed with 
it if desired 1 , or warmed and sprinkled over the top. The rice 
balls may be covered with grated cheese and baked in the oven, if 
preferred. Serve with poached eggs on top. — Mabel Sturtevant, 
105 S. Dearborn St., Chicago, 111. 

POACHED EGGS WITH CREAMED SALMON.— Cut inch 
thick bread in rounds or fancy shapes with a cutter. Cut a line 
around the top of the slice about half an inch from the edge and 
carefully remove the crumbs to form a receptacle with y 2 inch 
walls. Brush with melted butter and brown in the oven or fry in 
deep fat. Fill with flaked salmon which has been heated in a cup 
of hot cream sauce. Dispose a poached egg above the salmon, 



58 EGGS 

Serve garnished' with parsley and slices of lemon. — -Mrs. Martha 
Barber, Mayfair, 111. 

POACHED EGGS ON SARDINE TOAST.— .Spread toast with 
butter and sardine paste, and place a poached egg on each slice; or 
spread the toast with patted or finely minced boiled ham. — Mrs. 
Tom Bell, Bartlett, 111. 

SICILIAN POACHED EGGS.— Fill puff paste cases or hol- 
lowed and browned slices of bread with cooked and sifted chicken 
livers, mix with cream or veloute sauce to fortmi a thick puree. 
Place a poached egg above. Pour tomato sauce over or around 
and serve. — 'Mrs. Alex. Drexel, Park Ridge, 111. 

POACHED EGGS WITH SPINACH A LA CREME:— Cook 
y 2 a peck of spinach, drain and chop. Cook 2 oz. of flour in 2 oz. 
of butter; add y 2 cup of cream and when well blended and smooth, 
add the spinach with salt and pepper as needed. Cook and stir 
until well mixed, then spread on rounds of toast, fried bread or 
canapes, and place a poached egg on top; sprinkle the yolk with 
fine chopped parsley if desired. — Mrs. C. Buttercup, Bensen, 111. 

POACHED EGGS ON SWEET POTATO.— Clean and cut 

a large sweet potato crookwise into \ T / 2 inch slices. Boil or bake 
until done. Scoop out the center, leaving a y> inch wall on bottom 
and sides. Place a poached egg in the cavity and have the part 
which was scooped out mashed and by means of a pastry tube 
place in ornamental designs around edge of the egg, leaving the 
yolk and a little of the white showing through; season with pepper 
and salt and put a generous lump of butter on top of each egg- 
Set in oven for a minute till butter melts. — Mrs. E. G. Harris, 
Winnetka, 111. 

EGGS POACHED IN TOMATO OR A LA DAUPHIN.— 

Stew slowly for 10 minutes y a can of tomatoes and 1 small onion, 
cut fine. Season highly with salt and pepper and butter; break 6 
eggs, 1 at a time, into a cup and slip them into the hot tomatoes. 
Lift the whites carefully with a fork, as it cooks, until it is all firm; 
then prick the yolks and let them mix with the tomato and white. 
It should be quite soft, but with the red tomatoes, the white and 
yellow of the egg quite distinct. Serve on hot toast— Mrs. W. S. 
Boles, Wheeling, 111. 



COOK COUNTY COOK BOOK 59 

POACHED EGGS ON TOMATO.— Season and fry slices of 
tomato in butter or vegetable oil and place on slices of buttered 
toast. Serve with a poached egg on each slice. — Mrs. E. G. Harris, 
Winnetka, 111. 

POND LILY EGGS.— Boil eggs hard; when cold peel, take a 
knife and begin at the small end of the egg and cut the white 
lengthwise into fifths almost to the base, taking care not to cut the 
yolk. Turn iback the petals and roughen the surface of the yolk 
with a fork and put on lettuce leaves. Serve with mayonnaise 
dressing. — Mrs. D. E, Gentry, Glencoe, 111. 

POTTED EGGS.— Pound the yolks of 6 -hard-boiled eggs and 
1 oz. of butter together in a mortar, add a little salt and cayenne 
pepper, and 1 teaspoon of anchovy sauce. — Mrs. C. J. Jeffries, Win- 
netka, 111. 

EGG REVUELTOS.— -Cook 1 cup of cauliflower until tender, 
break 6 eggs into a pan with 2 tablespoons of thick cream or rich 
gravy, season with salt and pepper and place over a gentle fire; add 
the cauliflower and stir the mixture till it thickens. Serve with 
sippets of fried bread. Mushrooms, asparagus or other vegetables 
can be used instead of cauliflower. — Mrs. C. J. Jeffries, Winnetka, 
111. 

EGG RISSOLES WITH HAM.— Cut y 2 lb. ham or salt pork 
or bacon into small dice and fry gently until cooked. Break in 6 
eggs and stir once or twice. When the eggs are sufficiently cooked 
place on a dish and serve very hot.— Mrs. C. J. Jeffries, Winnetka, 
111. 

EGG SALMAGUNDI.— Chop 1 lamb's sweetbread and fry 
white with 1 tablespoon of chopped mushrooms in 2 oz. of melted 
butter. Beat 6 eggs, mix with 1 cup of thick cream and pour them 
into the sweetbread. Stir over a gentle fire until the mixture 
thickens. Serve with croutons of fried bread. — Mrs. C. J. Jeffries, 
Winnetka, 111. 

SARDINE EGGS.— Boil 6 eggs hard and throw into cold wa- 
ter. Remove the shells and cut the eggs in halves, removing the 
yolks. Pound these yolks to a paste with a tablespoon of salad 
oil, and work into this paste 8 skinned and minced sardines. Now 



60 EGGS 

add a teaspoon of lemon juice, and a saltspoon each of salt, 
pepper and mustard. Form into balls and fit these into the halved 
whites of the eggs, trimming off the bottoms of the whites so that 
they will stand 1 on end. Serve garnished with watercress, and with 
or without mayonnaise dressing. Sardine eggs may be heated in 
a dou'ble boiler, being careful to let no water get into the inner 
compartment, and served 'hot with Bernaise or creajm sauce or any 
other sauce desired. — Mrs. Frank Ferguson, Franklin, 111. 

SAVORY EGGS. — Dissolve a pinch of soda in a cup of cream 
and heat the cream. In another vessel heat a pt. of stock- Turn 
into the stock 6 beaten eggs, season to taste with salt, pepper and 
minced parsley; cook until the eggs begin to thicken, stirring all 
the time; add the cream and serve on slices of lightly buttered 
toast. — Mrs. Ernest D. Dean, Glen View, 111. 

SCOTCH EGGS.— Chop y 3 cup bread crumbs and l / 3 milk 
together until a smooth paste. Add to 1 cup of lean ham, chopped 
very fine; add the seasoning to taste and 1 raw egg. Mix thor- 
onghly. Shell 6 boiled eggs and cover with this mixture and 
plunge into fat for 2 minutes. A frying basket is best for this. 
These are nice for supper, lunches or picnics. — Mrs. H. A. Sher- 
man, Palatine, 111. 

SCOTCH WOODCOCK.— To 3 tablespoons butter, melted, 
add 1^2 tablespoons flour, cook till smooth and thick, then add 1 
cup milk, % teaspoon salt, pepper to suit taste, then add 4 hard- 
boiled eggs, chopped fine; re-heat and serve on toast or crackers. — 
Mrs. Rialph Charters, Park Ridge, 111. 

SCRAMBLED EGGS.— Break eggs all together in a bowl, 
scatter a tablespoon of butter over the 'bottom of a frying pan and 
pepper it lightly and sprinkle on a scant teaspoon of salt. Put the 
pan on the fire, as the butter melts turn in the eggs. Begin at 
once to scrape and toss up from the bottom, as the eggs "set" 
there. Handle quickly, following the cooking of the egg t keeping 
all turned and mixed and scrambled together, until there is no 
liquid and no tough leathering solid, but a delicate mixture of 
white and yellow, set but not hard, moist but not running. Keep 
the handle of the pan in your left hand, as you stir with your right, 






COOK COUNTY COOK BOOK 61 

shifting it over the heat as needed or even raising it, if cooking 
too fast. It will go on hardening in the hot pan after it is taken 
from the fire, therefore either allow for this and for stirring a mo- 
<ment or two after removal, or turn very quickly into a hot dish 
when finished exactly right. Use a large limber knife or a griddle 
spade for turning. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 
111. 

VARIATION I.— Beat the eggs with a fork just enough to 
break them. To every 4 eggs add 2 tablespoons of milk, y 2 a tea- 
spoon of salt and pepper. Into a clean spider drop a teaspoon of 
butter. As soon as it begins to set, remove to a cooler part of the 
range and continue to stir until they are of the right consistency. 
They should be firm, but not hard. — Mrs. Mary Carpenter, Des 
Plaines, 111. 

SCRAMBLED EGGS WITH ANCHOVIES OR SARDINES. 

— Drain the anchovies or sardines to free them from the oil of the 
can. then remove skin or scale and bones and pick the fillets into 
small pieces. If salted anchovies be used, soak in milk or water 6 
or more hrs. Beat 5 eggs slightly: add salt and pepper as desired 
and 5 tablespoons of water, milk or cream. Melt 2 tablespoons of 
butter in the blazer directly over the flame and put in the pieces 
of fish (there should be Yz a cup or more as taste approves), shake 
the blazer a moment, then turn in the egg mixture and cook as 
scrambled eggs.— Mabel E. Sturtevant, 105 S. Dearborn St., Chi- 
cago, 111. 

SCRAMBLED EGGS WITH ANCHOVY TOAST.— Spread 
thin slices of 'buttered toast with anchovy paste. Arrange on a 
platter and cover with scrambled eggs. — Miabel Sturtevant, 105 S. 
Dearborn St., Chicago, 111. 

EGGS SCRAMBLED WITH CHEESE.— Beat 5 eggs until a 
full spoon of egg can 'be taken up; add a few grains each of salt 
and pepper, 5 tablespoons each of cream or water and grated 
cheese, turn into a pan oiled with butter or vegetable oil and cook 
and stir until the mixture is lightly set, then serve at once. — Mrs. 
B. Reeves, Palatine, 111. 

FOR SCRAMBLED EGGS IN CUPS.— See Oxeyet. 



62 EGGS 

FRENCH SCRAMBLED EGGS.— Beat 4 eggs until well bro- 
ken, then add 4 teaspoons of stock, 4 teaspoons of cream, 1 table- 
spoon butter; turn into a chafing dish or frying pan and stir con- 
stantly until they begin to thicken. Add J4 teaspoon salt, J4 tea- 
spoon pepper, and serve at once. — Mrs. Julius Casper, Wheeling, 
111. 

SCRAMBLED EGGS WITH POTATOES.— Take 2 cups cold 
mashed potatoes and 4 eggs, beat together until light, cook in hot 
buttered frying pan, stirring constantly; season with pepper and 
salt before removing from fire. — Mrs. C. F. Adams, Franklin, 111. 

SCRAMBLED EGGS WITH TOMATO SAUCE.— Simmer 
1 54 cups tomatoes and 2 teaspoons sugar 5 minutes; fry 4 table- 
spoons of butter and 1 slice of onion 3 minutes, remove onions 
and add tomatoes, seasoning and eggs slightly beaten, cook same 
as scrambled eggs. Serve with entire wheat bread or brown bread 
toast. — Mrs. Almond Case, Palatine, 111. 

EGGS SCRAMBLED WITH TOMATOES AND GREEN 
PEPPER. — Remove the seeds and veins from a green pepper and 
cut it in shreds. Scald 5 tomatoes, remove the skins, and cut in 
quarters, cook the peppers and tomatoes in 2 tablespoons of butter 
until the liquid is reduced, then season with salt and keep hot. 
Melt 2 tablespoons of butter in a second pan or blazer, pour in 6 
eggs, beaten without separating, until a full spoonful can be taken 
up. and season with salt. Stir and cook until the eggs become 
thick and creamy: add meanwhile 2 tablespoons of butter in pieces. 
Serve the 2 dishes together. — Mrs. John Adkins, Wheeling. III. 

SCRAMBLED EGGS, CAMPERS' OR HOBO STYLE.— Put 

a little milk or water in a pan, can or any available cooking uten- 
sil, bring to a boil, beat eggs in another vessel, add to boiling fluid, 
season and stir until set. This requires no grease. — E. G. Harris. 
Winnetka. 111. 

EGGS A LA SHEARER.— Boil 5 fresh eggs 3 minutes: re- 
move shells, without breaking whites: put eggs in a shallow bak- 
ing dish. Make a cream sauce with 1 pt. sweet milk. 1 tablespoon 
of butter and 1 teaspoon of flour made smooth with cream, and 1 
teaspoon salt. Cook 5 minutes. Cover the eggs with this sauce, 



COOK COUNTY COOK BOOK 63 

and sprinkle grated cheese on top, dot with bits of butter and 
brown in the oven. Serve in the baking dish. — Mrs. Geo. Earie, 
Wheeling, H 

SHIRRED EGGS AU MIRROR.— Break eggs into individual 

baking dishes or paper cases, one in a dish, set in the oven to 

melted during the cooking, to give 

a a glossy appearance. Serve on the dis bicfa tr.ey 

are cooked — Mrs. Emmet Edmonds, Glencoe, 111. 

VARIATION I. — Mix 2 >ons each of bread crumbs and 

chopper [thicken :: other fowl, ham or other left-over meat (or 
use bre^i alone) with -.he cream to make a batter; season 

and pepper Line a buttered china or- paper case or individual 

ereak an egg into the dish, and, if 

red cover ... batter; bake on a folded paper in a dish con- 
taining hot water, until the egg is set. Serve from the dish. In- 
stead ;: meat and bread add handful of chopped mushrooms with 
a li:; as sprinkled ever the bottom and chopped 

pars! be egg before baking. Baste with batter 

e baking. — Mrs. Geo. R Brady, Mayfair, 111. 

EGGS SHIRRED IN TOMATOES.— Cu: circula/ pieces from 
the stem ends :: tlee tematocs and remove part of the pulp; season 
with salt and pepper, also with onion juice and parsley if desired; 
break an egg into each tomato and cook in a slow oven until the 
egg is set, basting . elted butter. Serve on rounds of buttered 

toast; er pat the tomatoes intc the :ven on rounds of bread brushed 
all iiees with melted butter; remove the tomatoes on the 
breae serving iish. Garnish with curled celery. Serve with 

cream sauce, poured round the toast — Mrs. F. Farley, Wilmette, 
111. 

EGGS AND SHRIMPS (A Cuban Dish).— Make a white sauce 
of 1 large tablesf ratter and 1 of flour; when it bubbles add 

a teaspoon of onion juice ane as much green sweet pepper, 

minced fine, with salt and a saltspoon of sugar. Boil up and stir 
in a can of shrimps, previously washed and drained. Cook for 5 
minutes; remove to the table and mix it gradually, stirring all the 
time, 4 eggs which have been beaten just enough to break the 
yolks. Return to the Are and stir until the eggs begin to "set." — 
Mrs. Fay Fadden, Bartlett, 111. 



EGGS 

EGGS A LA SIDNEY.— Arrange hard-boiled eggs, cut in 
thirds lengthwise, on piece of toasted bread. Pour over Soubise 
sauce.— Mrs. Frank Darling. Kenil worth, 111. 

SNOW EGGS. — Take 2 level tablespoons of sugar to each 
white of egg. Beat the whites until nearly dry, then continue 
beating, adding the sugar meanwhile, until half has been used; 
beat until the mixture is very firm, then gently fold in the other half 
of the sugar. Dip a tablespoon in boiling water, then fill it with 
meringue and shape around the mixture in such a manner that there 
will be as much meringue above as below the level of the spoon. 
Remove the mixture to the saucepan of gently boiling water and 
let stand wiiere the water will keep hot, but not boil, and poach 
the eggs until firm throughout, turning occasionally. It will take 
from 6 to 10, possibly 14 minutes, to poach each egg. Remove with 
a. skimmer and drain on a cloth, spread over a sieve. Snow eggs 
\may be poached in milk, and the milk be used afterward in imaking 
a custard. — Mrs. Ben Dunn, Palatine, 111. 

EGG SOUFFLE.— 1 cup cream, 4 eggs, 1 teaspoon salt, a few 
grains of cayenne. Cream 2 tablespoons butter, add 2 tablespoons 
flour and pour on gradually 1 cup scalded milk and cream, cook in 
double boiler 5 minutes and add yolks of 4 eggs, beaten until thick 
and lemon colored. Remove from fire, add salt and cayenne to 
taste and fold in whites of eggs beaten until stiff and dry. Turn 
into a buttered dish, or buttered individual moulds, set in pan of 
hot water and bake in a slow oven until firm. Egg Souffle may be 
served with white sauce highly seasoned with celery, salt, paprika 
and onion juice.— -Mabel Sturtevant, 105 S. Dearborn St., Chicago, 
111- 

SPANISH EGGS.— Boil 1 cup of rice in 2 qts. of boiling water 
containing a tablespoon of salt, for 20 minutes. Drain through a 
colander and add a tablespoon of butter. Spread the rice thin on 
a hot platter and place on top of it 6 eggs. Serve at once. — Mrs. 
C. J. Jeffries, Winnetka, 111. 

STEAMED EGGS. — Place egg in a steamer over boiling wa- 
ter, steam S minutes for a soft yolk; break the egg in a cup and 
serve hot. — Mirs. D. C. Allen, Arlington Heights, 111. 



COOK COUNTY COOK BOOK 65 

STEAMED EGGS IN CUPS.— Break eggs in buttered cups, 
and set in steamer to cook. Serve immediately. — Mabel Sturte- 
vant, 105 S. Dearborn St., Chicago, 111. 

STIRRED EGGS— Place 1 tablespoon of butter in a pan or 
charing dish; beat 3 eggs until light and add % pt. milk and % salt- 
spoon of salt; when butter is quite hot stir in this mixture, stirring 
with a silver fork until the eggs are creamy and cooked sufficiently. 
Serve on toast. — Mrs. James Andrews, Park Ridge, 111. 

EGGS A LA STORK.— Melt 1 large tablespoon butter in a 
pan or in the blazer of the chafing dish; add 1 tablespoon of flour, 
and cook for 2 minutes; then add 1 pt. of milk, stir until it thick- 
ens and is perfectly smooth; then add 1 teaspoon salt, a dash of 
paprika, 1 teaspoon Worcestershire sauce, and 1 cup grated cheese; 
stir until the cheese is melted, and then reduce the flame and break 
carefully on the sauce as many eggs as are desired; cook very 
slowly until the eggs are well set. Serve on toast. — Mrs. Almond 
Case, Bensen, 111. 

STUFFED EGGS.— Cut 6 hard-boiled eggs in halves. Take 
out the yolks and mash them fine. Add 2 tablespoons of butter, 1 
teaspoon of cream, 2 or 3 drops of onion juice, and salt and pepper 
to taste. Mix all thoroughly. Fill t'he tgg from the mixture, and 
put them together. There will be a little filling left, to which add 
a well beaten Qgg. Cover the eggs with this last preparation and 
roll in cracker crumbs, Fry in boiling lard till light brown. — Mabel 
Sturtevant, 105 S. Dearborn *St., Chicago, 111. 

VARIATION I. — Cut hard-boiled eggs in halves crosswise; re- 
move yolks and mash; add 2 tablespoons grated cheese, 1 teaspoon 
mustard, and salt and cayenne to taste. Add enough melted but- 
ter to make of right consistency to shape. Make in balls the size 
of original yolks, and refill whites. Arrange on a serving dish, 
pour around 1 cup of white sauce, cover and re-heat. — Mabel 
Sturtevant, 105 S. Dearborn St., Chicago, 111. 

STUFFED EGGS A LA HOT SPRINGS.— Mash the yolks 
}f hard-boiled eggs; add 2 teaspoons of butter, 1 of cream, 2 drops 
of onion juice, salt and pepper to taste. Mix all thoroughly and 



66 EGGS 

fill the white with the mixture and put together. Add 1 beaten 
egg to the remaining filling. Cover the eggs with this mixture 
and roll in cracker crumbs. Fry a light brown. — 'Mrs. C.J. Jeffries, 
Winnetka, III. 

FRIED STUFFED EGGS.— Have eggs hard boiled. With a 
tin tube or a s'harp pointed knife remove a cylindrical piece of 
white from the pointed end of each egg; empty the whites out of 
the yolks with a small vegetable spoon. Pound the yolks with Ber- 
naise or Hollandaise sauce, adding cooked mushrooms, chopped 
fine; fill the eggs with this mixture and put the pieces of white 
back in place; roll in egg and bread crumbs and fry to a pale straw 
color, in deep fat. Serve with Soubise or tomato sauce. — Mrs. 
Phillip D. Moore, Kenilworth, 111. 

STUFFED EGGS AU GRATIN.— €ut required number of 
hard-boiled eggs in halves lengthwise; remove and sift the yolks, 
then add an equal quantity of cold boiled ham, with chicken or 
tongue pounded to a paste; J4 teaspoon of paprika, and mixed 
mustard, a few drops of onion juice and uncooked yolk of eggs or 
sauce, as needed to shape. With this fill the whites and press 
together corresponding halves. Put 2/3 cup of bread, cream or 
tomato sauce in a buttered dish, and arrange the eggs in the sauce, 
pouring Y^ cup of coarse bread crumbs, sauted in 2 tablespoons 
of butter and set the dish in the oven to re-heat. — Mrs. B. C. Moore, 
Bartlett, 111. 

STUFFED EGGS IN A NEST.— Cut hard-boiled eggs in 
halves lengthwise. Remove yolks, and put whites aside in pairs. 
Mash yolks and add half the amount of deviled ham and enough 
melted butter to make of consistency to shape. Make in balls size 
of original yolks, and refill whites. Form remainder of mixture into 
a nest. Arrange eggs in the nest, and pour over them 1 cup of 
cream sauce with buttered crumbs and bake until crumbs are 
brown. — Mrs. Nathan Morris, Glencoe, 111. 

STUFFED TURKEY EGGS.— Boil 4 turkey eggs 20 minutes, 
cool in water and take off shells. Divide each egg in halves 
lengthwise. Pound the yolks in a mortar with y 2 tablespoon of 
butter, a little salt, nutmeg, cayenne pepper and mace; now add 1 
beaten hen's egg and the yolk of a second or a small quantity of 



COOK COUNTY COOK BOOK 67 

cream, and mix all thoroughly. Cut a thin slice from the bottom 
of each half of the white of the turkey eggs so that it will stand 
without tipping, and fill each hollow heaping full of the above 
mixture; smooth it nicely, put the eggs in a dish and bake gently 
10 or 15 minutes. Serve at once, with or without a sauce. — Mabel 
Sturtevant, 105 S, Dearborn St., Chicago, 111. 

SUNSHINE OR MOONSHINE EGGS.— Melt a little but- 
ter in an omelette pan, sprinkle with salt and break into it the 
number of eggs required. Fry these over the fire for 2 minutes 
till they are poached. Turn up the edges so they do not spread too 
far. When serving them sprinkle with pepper and cover with 
tomato sauce. Eggs so prepared and sprinkled over with grated 
cheese are called moonshine eggs.— Mrs. C. J. Jeffries, Winnetka, 
111. 

EGGS SUSETTE.— Wash and bake 6 large potatoes, cut a 
slice from top of each, scoop out inside and mash. To 3 cups of 
mashed potatoes add 6 tablespoons finely chopped ham, 2 table- 
spoons finely chopped parsley, whites of 2 eggs well beaten, 3 
tablespoons of butter, 4 tablespoons cream, and salt and pepper 
to taste. Line potato shells with mixture, place in each cavity a 
delicately poached or baked egg or spoonful of scrambled egg, 
• cover with the potato mixture, and bake until browned. — Mrs. Jas. 
McLaren, Park Ridge, 111, 

EGGS A LA SUZANNE.— Bake as many potatoes as you 
have persons to serve, and allow 1 egg for each potato. When 
the potatoes are done, cut a slice from the side of each, scoop out 
a portion of the potato, leaving a wall half an inch thick. Put 
the scooped out portion through a potato press, add sufficient hot 
milk to make it as soft as mashed potatoes; <beat until light, add a 
palatable seasoning of salt and pepper and turn the mixture into 
a pastry bag. Break 1 egg into each potato, dust it lightly with 
salt and pepper, and press the potato from the pastry bag, through 
a star tube, around the edge of the baked potato, forming a border, 
leaving the yolk slightly exposed. Stand these in a baking pan 
and bake until the eggs are set. Serve plain, or put a tablespoon 
of white sauce in the middle of each, and garnish with a sprinkling 
of chopped parsley.— Mrs, Z, E, Fairweatherj Mayfair, III 



68 EGGS 

TORTILLA. — Beat separately the whites and yolks of 4 
eggs, mix them gently together, add 1 oz. of. apricot or pine- 
apple preserve and 'beat again. Pour the mixture into 3 table- 
spoons of melted butter and brown it lightly on 1 side, turn it 
with a plate and brown the other side. — Mrs. C. J. Jeffries, Win- 
netka, 111. 

SWISS EGGS — Heat some butter in a shallow basin or pie- 
plate and break in the desired nulmiber of eggs. Add nearly a table- 
spoon of sweet cream to each egg; salt and pepper, then grate 
cheese over them and put in oven and bake. — Mrs. Mose Casey, 
Franklin, 111. 

EGGS A LA TARCAT.— Cut 6 hard-boiled eggs in half length- 
wise; remove yolk and rub smooth with % lb. of ham, % onion, 
chopped fine, ^ teaspoon prepared mustard, 1 teaspoon salt and a 
little red pepper. Refill the whites with the mixture and serve 
cold on lettuce leaves with salad dressing. — Mabel Sturtevant, 105 
S. Dearborn St., Chicago, 111. 

EGG TIME ALES.— Break 6 eggs into a bowl, beat well; add 
1 teaspoon salt, % teaspoon pepper, 1 teaspoon of chopped pars- 
ley; % teaspoon onion juice and neat 1 minute. Add \ l / 2 cups of 
rich milk and stir well, butter timbale moulds, and pour in the mix- 
ture. Place in a deep pan, and pour in enough hot water to reach 
almost to the top of mould. Place in a moderate oven, and cook 
about IS minutes. Turn out on a warm dish, put a sprig of pars- 
ley on each timbale and serve with tomato or cream sauce. — Mrs. 
G. >D. Faulkner, Des Plaines, 111. 

EGGS IN TOMATO.— Add 1 small onion, cut in small pieces, 
1 teaspoon of salt, J4 teaspoon of pepper, 1 pt. tomato in a frying- 
pan, stew very slowly for 10 minutes, and add the salt and pepper. 
Set the pan back, break 6 eggs and slip them on top of the tomato, 
taking care not to break the yolks. Return the pan to the heat, 
and cook slowly until the whites of the eggs are thoroughly set; 
then prick the yolks and let theim mingle with the tomato and 
whites. The mixture should be quite soft, but the red tomatoes 
and the white and yellow of the eggs should be quite distinct. 
Serve at once on buttered toast.-— Mrs. May Friend, Winnetka, 111. 



COOK COUNTY COOK BOOK 69 

EGGS IN TOMATO SAUCE.— Put 1 cup tomatoes on to boil 
in a saucepan with a teaspoon of onion juice or grated onion, salt 
and pepper, boil 3 minutes. Mix y% teaspoon corn starch with a 
little cold water and add to the tomatoes, boil 1 minute; strain 
on to the platter or baking dish, which has been brushed with 
butter; place 3 rounds of bread in the tomato, then in the center 
of each round put an egg, being careful not to break the yolk; 
always break an egg into a small dish first. Dust with a little 
salt and pepper and put a small piece of butter on the top of each 
egg'* place in a moderate oven for 10 or 15 minutes or until they 
are as firm as you like them. Remove from the oven and serve in 
the dish they were baked in; garnish with parsley. — Mrs. J. Gaff- 
eny, Wheeling, 111. 

EGGS ON TOAST.— -Put a lump of butter in a frying-pan; 
when this is hot stir in 4 or 6 well beaten eggs. Season with pep- 
per, salt and a little parsley, stir and toss for 3 minutes. Have 
ready 'buttered toast, cut with a cake cutter after toasting, spread 
thickly with minced tongue, chicken ior balm, heap the stirred eggs 
on these mounds, and set in a hot dish garnished with parsley and 
pickled beets.— .Mrs. Conklin, 914 N. 5th Ave., May wood, 111. 

EGGS A LA TURK. — Prepare scrambled eggs and pour over 
6 slices of toasted bread. Put a tablespoon tomato puree on 
each piece and in the center of puree Y tablespoon chickens' livers, 
sauted in bacon fat. — Mrs. D. C. Miller, Des Plaines, 111. 

EGG VERMICELLI. — Spread on rounds of moistened, or but- 
tered toast a white sauce containing the chopped whites of eggs 
and sift the yolks over the top. Mix chopped chicken, ham, or 
mushrooms into the sauce, if convenient. — Mrs. Chas. C. Clark, 
Wheeling, 111. 

EGGS VIRGINIA.— Grate 6 ears of corn, add to it Yz cup flour, 
mix; add Y* cup milk and the yolks of 2 eggs; fold in the well beat- 
en whites and add salt and pepper. Drop by spoonfuls in a little 
fat in a saucepan. Brown on both sides. They should be about 
the size of a large coffee cup. Drain and arrange them on a platter- 
Put on top of each one a poached egg. Cover with white sauce, 
and garnish the edge of the dish with nicely seasoned green peas. 
This dish gives a complete lunch. — Mrs. C. Mayfoee, Mayfair, III 



70 EGGS 

WHIRLED EGGS,— 1 qt. of boiling water, salted with a des- 
sertspoon of salt; keep the water at a fast boil, stirring with a ladle 
or spoon in one direction until it whirls rapidiy. Break the eggs 
one at a time, into a cup and drop into the center or vortex of the 
whirlpool, which must be kept in motion until the egg is a round 
ball. Remove carefully with a perforated spoon, put it on a slice 
of buttered toast and place the dish in the oven to keep warm. 
Proceed in same way with each egg, when the desired number are 
cooked, add a d<ash of pepper, a bit of 'butter and send hot to the 
table. — Naomi T. Compton, Kenilworth, 111. 

VARIATION I. — The Egyptian shepherds placed eggs in a 
sling and whirled them around so rapidly that the friction of the 
air heated them to the exact degree required to cook them. — Mabel 
Sturtevant, 10S S. Dearborn St., Chicago, 111. 

EGGS COOKED IN HOT ASHES (Nice for Campers).— In 
countries where wood fire is constantly used the cottager half 
buries his eggs in an upright position in hot ashes, upon the 
hearth, and when a clear drop oozes on the top of the shell the 
eggs are ready to serve* — Mabel Sturtevant, 105 S. Dearborn St., 
Chicago, 111. 



BREAD 



HOME MADE YEAST.— Cover 1 cup hops with water and 
steep until the strength; has been well extracted. Peel and grate 6 
large potatoes, add 1 cup of flour, 1 cup 'brown sugar, 1 tablespoon 
ginger, 1 tablespoon salt; tmix thoroughly, pour the hop tea over, 
stir well and set aside to cool. Add a little more water to the 
hops and strain; when lukewarm add yeast cakes. When the 
sponge is cool add the dissolved yeast and beat till well 'mixed, 
set away in a warm place to rise; when light is is ready lor use. 
This yeast will keep any length of time in sealed jars or in a cool 
place but do not allow to freeze, as that kills the yeast germs. — 
Mrs. C. E. Westinghous, Mayfair, 111. 

VARIATION I.— Mix well 1 cup flour, Y* cup sugar, J4 cup 
salt. Pour on boiling water, stirring all the time. Then have 1 qt. 
mashed potatoes, with 4 or 5 qts. water in which they were 'boiled. 
Soak 1 yeast cake, and add as soon as batter is cool. Set in a warm 
place over night, when it will be ready for use. To every loaf of 
bread, use 2 cups of the yeast. The yeast must be blood warm to 
set the bread.— Mrs. John Pallon, Wheeling, 111. 

METHODIST YEAST.— Put into a nice sized crock 1 cup 
flour, y 2 cup sugar, J4 cup salt, 1 cup lukewarm water, stir all to- 
gether, then add 1 qt. of mashed potatoes, 2 pts. of lukewarm water, 
having all the right temperature before adding yeast cake already 
dissolved in y 2 cup lukewarm water, keep warm and let rise till 
morning, then stir in enough flour to make a nice batter, let rise 
$4 of an hr., then (mix up stiff into loaves and leave to rise again; 
mix another time and let rise again, then put into pans and bake. 
This never failed making good sweet bread, the very best of 
bread. — Mrs. Wm. A. Lawrence, Bensen, 111. 

BREAD. — Crush a cake of yeast and put in a small basin with 
a teaspoon of sugar and l /i pt. of lukewarm water and milk, and 
set in a warm place to rise. When risen, pour in a pan with 1 qt. 

71 



72 BREAD 

of warm water in which 2 or 3 mashed potatoes have been stirred, 
then quickly pour on 3 pounds of flour and 2 teaspoons of salt. 
Mix thoroughly and allow to stand 8 or 10 hrs. Then add suffi- 
cient flour to make a fairly stiff dough, knead well, allow to rise 
again. You will then have a very light dough. Knead. Put in 
baking tins, and stand in a warm place for 15 minutes; bake for 1 
hour and a half in a rather slow oven. — iMrs. D. O. Dooley, Ben- 
sen, 111. 

VARIATION I. — Save the potato water from the potatoes 
cooked for dinner and 3 or 4 potatoes mashed fine; let both stand 
in a granite pan until night; warm about 1 qt. of flour, make a place 
in center of flour, warm the potato water, soak \y 2 yeast cake in 
lukewarm water, put into potatoes, in all have about a qt. of liquid, 
pour into your flour, Unix it into a batter, cover it up warm for the 
night. In the morning put in a tablespoon of salt, 1 cup of brown 
sugar, \y 2 qts. of warm water; mix all the flour into it; let it raise 
until light, and then mix stiff for y 2 an hr., not too hard. When 
light again, knead. In y 2 hr. knead into loaves lightly; let raise 
again and bake. — 'Mrs. J. W. Cowie, Franklin, 111. 

VARIATION II. — Soak J4 yeast cake in a cup of lukewarm 
water at 9 o'clock in the morning. At noon cook 3 or 4 medium 
sized potatoes, mash, add potato water, 1 tablespoon salt, r / 2 cup 
granulated sugar and dissolved yeast cake, having it only luke- 
warm; let stand all afternoon; before retiring, mix, allowing 2 qts. 
of yeast (if not enough yeast add some water) for 2 or 3 large 
loaves, and make quite stiff. In the morning put in pans, let rise, 
put in oven and bake 24 of an hr. Do not allow it to become 
chilled. — Mrs- John Wismer, Wheeling, 111. 

VARIATION III.— lAdd to 8 large potatoes, mashed fine, 4 
tablespoons of flour, 4 tablespoons salt, 4 tablespoons sugar; to 
this add 1 qt. of boiling water and 4 qts. cold water; let this mix- 
ture remain in a warim place for 18 hrs./ then put in jars set in a 
cool place; use 1 qt. for 2 loaves. Warm the liquid carefully till 
about blood heat, add a tablespoon salt, mix into a soft dough 
('having warmed the flour), let rise for 30 minutes, then knead, and 
when light put in pans, let rise and bake. — Mrs. Isaiah Hoover 
Palatine, 111. 



COOK COUNTY COOK BOOK 73 

VARIATION IV.— y 2 cake of compressed yeast, l l / 2 pts. of 
lukewarm water, 1 teaspoon of each salt and sugar, flour to make 
a stirT dough, knead till it pops, cracks, or sings. Set this sponge 
at night in a warm place. Upon arising in the morning knead into 
loaves. Let rise an for. in a warm place, bake Ya, hr. in a moderate 
oven. This makes 3 loaves. — Mrs. F. E. Clower, 1103 S. 7th Ave., 
Maywood, 111. 

VARIATION V.— For 7 large loaves of bread use 3 qts. of 
potato water and a cup of boiled potatoes mashed very fine; 3 
tablespoons of salt, 1 cake of compressed yeast, 1 cake of yeast 
foam. Soak the yeast foam l / 2 an hr. before soaking the com- 
pressed yeast cake in y 2 a cup iof lukewarm water with a table- 
spoon of sugar and 1 pt. of milk. Set at night. Put yeast, pota- 
toes, etc., into liquid. Have everything lukewarm, then get flour. 
Work into the liquid in a large bread pan with a cover, until it is 
like a rubber ball. Rub butter on top to keep from crusting, cover 
and keep in a warm place. In the morning flour the bread board, 
knead loaves and put into pans. This bread may be baked with 
the breakfast fire. — Mrs. C. C. Cleveland, Bartlett, 111. 

BUTTERMILK BREAD — 1 qt. of sour buttermilk, 1 large 
tablespoon sugar, 2 even teaspoons soda, 3 tablespoons butter, 1 
teaspoon salt, 2J4 Qts. flour. Heat the buttermilk to the boiling 
point, stirring frequently to prevent curdling. Add the sugar and 
pour in a large bowl. Now gradually sift into this mixture 1 qt. 
flour, stirring constantly. Beat well; cover and let stand in a 
warm room over night, say from 9:30 p. m. to 6:30 a. m. In the 
morning dissolve the soda in 3 tablespoons of water and add to 
the batter, with the salt and butter melted. Beat thoroughly; grad- 
ually beat in the remainder of the flour, reserving y 2 cup for 
kneading. Knead 15 minutes. Divide into 3 parts and shape into 
loaves. Put into buttered pans immediately and bake 1 hr. — Mrs. 
Ernest D. Dean, Glen View, 111. 

QUICK BREAD.— Mix 1 qt. of warm milk, 1 tablespoon of 
butter and a cake of compressed yeast with enough flour to make 
a good batter; let rise about 2 hrs.; knead well just before retiring 
and form into a large loaf. Grease the pan and the top of the 
loaf and let rise over night. Immediately upon rising fonm into 



74 BREAD 

loaves and grease the tops again, when they are put in the oven to 
bake. If there is too much sponge for one baking, it can be 
kneaded down and put in the ice box and baked the following 
morning, thus having hot rolls with little work. If the thread is 
needed in less time, add more sugar, as that accelerates the rising. 
— Mrs. Ella Fair-child, Palatine, 111. 

THREE-HOUR BREAD.— 8 potatoes, peeled, boiled and 
mashed in the same water; 1 cup of flour cooked to a smooth paste, 
1 cup sugar, 1/3 cup iof salt, and 2 yeast cakes added when mixture 
is lukewarm. Keep warm for the first 18 hrs.; it can then be used 
for !bread, but best results are obtained when the yeast is 3 days 
old. Keep covered and in a cool place; will keep indefinitely. 
Take a qt. of this yeast and 6 pts. of water for 6 or 7 medium 
sized loaves. When raised to twice the original bulk mould into 
pans, let rise and bake. This bread can be done in 3 hrs. from 
first imixing- One cup of yeast should be reserved to start a new 
supply of the yeast. — Mrs. C. Buttercup, Bensen, 111. 

FOUR-HOUR BREAD.— Mash 3 cups of boiled sliced pota- 
toes and put into a colander over a crock containing 2 cups flour, J4 
cup sugar, % cup salt. Pour over the potatoes 4 cups of lukewarm 
water, when cool add the yeast cake, which has been previously 
soaked in a little warm water. Stir every ]/ 2 hr. until light and 
keep in a warm place. In the morning take 2 cups of this yeast 
mixture to 1 of water and mix the bread sponge, have the flour 
warm. Let rise, knead and make into loaves. The yeast which 
is left may be put in the ice box or other cool place for later use. — 
Mrs. Frank Ferguson, Franklin, 111. 

BREAD WITHOUT KNEADING.— Put in a pail 1 table- 
spoon of salt, 1 of sugar and 2 of flour, with enough cold or tepid 
water to mix to a cream without lumps. Pour into this boiling 
water in which potatoes have been boiled. Put a cake of yeast in 
a cup of cold water. When the sponge is cold, pour water and 
yeast into the pail and let stand until night. Then put all into a 
bread pan, add enough flour to make a batter. Let rise until morn' 
ang, then mix up hard (not down) and let it rise again. Form in 
loaves and let rise until ready to bake — Mrs. C. J. Jeffries, Win- 
aetka, 111. 



COOK COUNTY COOK BOOK 75 

SALT-RISING BREAD.— The following is the recipe of the 
good old-fashioned salt-rising bread so commonly known in th.e 
days of our grandmothers: Pour y 2 a pt. of water on 2 table- 
spoons of cormmeal and a generous pinch of salt. Let it stand for 
10 minutes, then stir in 2 tablespoons of flour and set it in a warm 
place to rise over night. In the morning add Yi a pt. of fresh, 
sweet milk, or warm water — either must be lukewarm — and just 
flour enough to make the yeast smooth; then put the vessel con- 
taining it in a pan or kettle of hot water, hot enough to bear your 
Ifaand in and be very careful to keep it the same temperature. A 
carefully selected place on the back of the range may be best. 
When this rises pour it into a batter made of 2 qts. of fresh morn- 
ing's milk, scalded, then cooled to lukewarm, and mixed with 
flour enough to make a batter. Beat this well,, using a long spoon, 
then set the whole to rise again in a warm place. This will be 
about 25 or 30 .minutes if it lias been well managed. Be careful 
that the place is not too hot; now stir in enough flour to make a 
Matter so stiff it cannot be stirred with a spoon; then turn it out on 
& moulding board well dredged with flour, and before kneading it 
add a piece of lard the size of a large apple; mix this well into the 
dough. After a thorough kneading and working, keeping the dough 
just so it will not stick to the hands, make it into small loaves, 
put them in well-greased pans, and set them in a warm place to 
rise again. When risen to nearly double their bulk, put into oven 
fin a good even heat and 'bake as quickly as possible. The bread 
will be whiter and nicer for a steady, even heat. The time will 
vary according to the size of loaves. When done, brush each loaf 
over with a little melted butter, as this makes the crust rich and 
ddikious, and prevents it from hardening. This makes about 6 
^ood-sized loaves. — 'Mrs. Joseph Dunlop, Bartlett, 111. 

VARIATION L— Dissolve y 2 teaspoon of salt in 1 cup of 
scalding water and beat in gradually enough flour to make- a soft 
dough. Beat for 10 minutes, cover and set in a warm place for 8 
hours. Now stir a teaspoon of salt into a pt. of lukewarm milk 
and enough flour to make a stiff batter before working it into the 
risen dough. Mix thoroughly, cover and set in a warm place to 
rise until light. Turn into a wooden bowl and knead in enough 
flour to make the batter of the consistency of ordinary »t)ffii 



76 BREAD 

dough. Make into loaves and set these to rise and when ligh& 
bake. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 

ENTIRE WHEAT BREAD (From Compressed Yeast)— 

With 1 qt. of lukewarm water dissolve 1 cake of compressed yeast, 
3 tablespoons of New Orleans molasses, 2 teaspoons of salt and 2 
tablespoons of butter. When thoroughly dissolved add about 8 
cups of entire or whole-wheat flour, enough to (make a stiff dough, 
kneading until it works clean from the hands. Set in a warm 
place to rise for about 3\ hrs. Then work well and let it stand till 
light, knead into 4 loaves and place in well-greased pans. Grease 
the top to prevent a crust forming, cover with a cloth, and let stand 
till light — 1^2 hrs. Bake for 3$ minutes in a moderately hot oven. 
Mrs. E. D. Kelley, Winnetka, 111. 

BRAIDED BREAD.— When bread dough is ready to shape 
into loaves, divide it into quarters or eighths, knead slightly and 
roll the strands evenly, prick with a fork, twist and braid. Place 
each braided loaf in a floured pan to rise until very light. Brush 
over the top with the yolk of a well-beaten egg f to which a table- 
spoon of cold water has been added and sprinkle with poppy seeds. 
Bake albout an hr. — Mrs. Alex. Drexel, Park Ridge, 111. 

BRAN BREAD.— 1 pt. of standard wheat bran, */ 2 pt. of white 
flour, J^ teaspoon salt. Mix these together well. Add 1J4 cups of 
sweet milk, 3 teaspoons of molasses, *4 teaspoon of soda. Pat into 
a loaf and bake for 1 hr. Pains must be taken not to get the crust 
of this too stiff, for it will not cut well — the crumb separating 
from the crust— and the bread is not then so attractive when 
served. This is a matter of the baking entirely. — Mrs. J. Dono- 
hoe, Winnetka, 111. 

VARIATION I.— Mix together thoroughly 1 qt. clean bran, 
1 pt. white flour, 1 pt. sweet milk, 6 oz. New Orleans imolasses, 1 
beaten egg, 2 teaspoons bicarbonate soda. Bake in gem tin. — Mrs. 
Klug, 25 N. 5th Ave., Maywood, 111. 

BROWN BREAD.— Mix together 2 cups of graham flour, 1 
cup cornmeal, 1 teaspoon salt, J^ cup molasses and 2 cups sour 
milk in which has been dissolved 1 teaspoon of soda. Bake in a 
moderate oven. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood* I1L 



COOK COUNTY COOK BOOK 77 

VARIATION I. — Mix 2 cups graham flour, 1 cup white flour, 
}4 cup of English walnuts, 1 cup brown sugar and 1 teaspoon salt 
with 2 cups sour milk in which 2 level teaspoons of soda has been 
dissolved. Bake 1 hr. in a moderate oven. Nice for sandwiches. — 
Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111- 

VARIATION II (Excellent Brown Bread) .—3 cups of boiling 
hot water, 1 teaspoon of soda dissolved in the water, $4 CU P of mo- 
lasses and a scant teaspoon of salt; thicken graham flour to a 
rather stiff batter. When cold enough not to scald, stir in 1 pt. 
of yeast or bread sponge. Set in a warm place to rise. Knead 
and bake in a moderate oven. This makes 2 loaves. — Mrs. Ella 
Fairchild, Palatine, 111. 

VARIATION III.— Mix thoroughly together 2 cups of cold 
left-over oatmeal porridge, a teaspoon of salt and a heaping tea- 
spoon soda. Add 1 cup of liquid yeast and flour enough to make 
a stiff batter. Bake 1% hrs. in a moderate oven. — Mrs. Ella Fair- 
child, Palatine, 111. 

VARIATION IV.— Scald J4 cup each of cornrneal and oat- 
jmeal with 2 cups milk; when cool add 1 cup molasses, 1 cup yeast, 
and 1 cup milk; add a teaspoon salt and knead down. Let stand 
over night and put in pans in the morning without kneading. — 
Mrs. Chas. Eggleson, Wheeling, 111. 

VARIATION V. — Add 1 teaspoon soda to 1 cup molasses and 
stir until it looks like molasses candy, add 2 cups sweet milk, 1 tea- 
spoon salt, 3 cups graham flour, 1 cup white flour in which have 
been sifted 2 teaspoons of baking powder. Mix thoroughly and 
bake very slowly for 2 hrs. — Mrs. Waldon Emmery, Glencoe, 111. 

VARIATION VI.— Add 2 beaten eggs to 1 cup brown sugar, 
mix well and add 3 cups sour milk, 2 teaspoons salt, 2 teaspoons 
soda, \y 2 cups white flour, 4 cups graham fliour. Beat all together 
for 5 minutes. Bake in a slow oven. This makes a large quantity 
and half of the quantities may be used. — Mrs. Jane Evers, Win- 
netka, 111. 

NEVER-FAIL BROWN BREAD.— Mix together 1 cup gra- 
ham flour, y 2 cup white flour, y 2 cup cornrneal, and add 1 cup sour 
milk, in which a scant teaspoon of soda is dissolved. Bake 1 hr- 



78 BREAD 

in slow oven in a lb. coffee can. Grease can well and bake with 
cover on about 1 hr. — Mrs. C. C. Cleveland, Bartlett, 111. 

STEAMED BROWN BREAD.— Mix together 1 cup corn- 
meal, 1 cup graham flour, 1 cup white flour, y 2 cup molasses, 1 
small teaspoon salt, a level teaspoon soda and \y 2 cups sweet 
milk. Steam 2j^ hrs. — Mrs. C. E. Rawlings, Glen View, 111. 

VARIATION I. — Mix thoroughly together 2 cups graham 
flour, a little salt and 1 cup raisins; add 1 cup milk, % cup molasses 
in which a teaspoon of soda has been dissolved. Beat vigorously 
and steam 3 hrs. and bake T / 2 hr. — Mrs. C. E. Westinghous, May- 
fair, 111. 

VARIATION II. — Mix l / 2 cup molasses and 2 teaspoons soda 
thoroughly together; add 1J4 cups buttermilk, 1 tablespoon salt, 2 
tablespoons lard, 3 cups graham flour and 1 lb. dates. Mix well 
and steam 3 hrs. — Mrs. Charles Ellis, Winnetka, 111. 

CORN BREAD, INDIAN BREAD OR JOHNNY CAKE.— 

To 2 cups cornmeal add 1 cup flour, y 2 cup sugar, 1 teaspoon soda. 
Sift these ingredients well, then add y 2 cup melted lard and enough 
buttermilk or sour milk to make a batter, as for griddle cakes. 
Pour into well-greased pan about $4 mcn deep, and bake 15 min- 
utes. — Mrs. Frank Ferguson, Franklin, 111. 

VARIATION I.— Sift together 1 cup white flour and 2 tea- 
spoons of baking powder, add 1 cup of cornmeal, 1 tablespoon of 
shortening and 2 beaten eggs; mix to a batter with 1 cup milk and 
add a pinch of salt and a tablespoon of sugar. Beat and turn into 
a buttered tin. Bake in a moderate oven. — Mrs. Frank R. Webber^ 
1001 S. 7th Ave., Maywood, 111. 

CORN BREAD. — Dissolve 1 teaspoon of soda in 1 cup sour 
milk; add l / 2 cup sugar, 2 eggs, beaten, l / 2 cup melted lard, 2 cups 
cornmeal and 1 cup flour. Beat thoroughly and turn into a greased 
pan. Bake 30 minutes. — Mrs. Leslie V. Warren, 211 S. 8th Ave., 
Maywood, 111. 

CHESTERFIELD CORN BREAD.— This is to the South 
what fried mush is to the North. To 1 cup of cornmeal add a 
pinch of salt and 1 scant tablespoon of baking powder; mix well, 
then stir in water enough to make a batter that can be poured out; 



COOK COUNTY COOK BOOK 79 

have a large pie-pan with 1 tablespoon of lard in the oven getting 
hot while preparing the batter. Pour the batter in the hot pan 
and bake in a quick oven until nicely browned. This can also be 
baked on top of the stove ion a hot, well-greased skillet, and turned 
to brown on both sides evenly. — Mrs. Frank Ferguson, Franklin, 
111. 

NEW ENGLAND BROWN BREAD.— Scald 1 cup of corn- 
meal with just enough boiling water to moisten it. Let stand 
about 10 minutes, then add enough cold water to make a soft bat- 
ter. When lukewarm add l / 2 cup yeast (liquid), y 2 cup molasses, 
Y* teaspoon each of salt and soda and 1 pt. of rye flour. Beat well, 
cover and let rise until the mixture craqks on top, then stir it 
down, pour into buttered and floured tins, let rise again, sprinkle 
the top lightly with flour and bake 2 hrs. in a moderate oven. — 
Mrs. C. Buttercup, Bensen, 111. 

NORTH DAKOTA BROWN BREAD.— Mix well together 1 
pt. of cornimeal, 1 pt. of graham flour, 1 pt. sour milk, y 2 cup mo- 
lasses, 1 tablespoon melted butter, 2 teaspoons soda. Steam 3 hrs.; 
bake 20 minutes. — Mrs. Joseph Dunlop, Bartlett, 111. 

PUMPKIN CORN BREAD.— Mix well together 1 qt. of corn- 
meal, sifted, 1 pt. of cooked pumpkin, 2 tablespoons of lard, 2 tea- 
spoons of brown sugar, 1 teaspoon of salt. Work all together, 
make in pones and bake in a moderate oven. — Mrs. C. E. Clarkson, 
Wilmette, 111. 

RICHMOND CORN BREAD.— Put 2 tablespoons of lard in 
a small, deep tin pan and place in a hot oven. Beat 1 egg thor- 
oughly in another dish; add y 2 cup sweet milk or water, and then 
sift 1 cup white cornmeal, 1 scant tablespoon of baking powder 
and a little salt. Beat well and then pour in the melted lard which 
had been placed in the tin pan in the oven, stir again and pour 
into the hot pan. Some like a slice of bacon placed on top of the 
batter. Bake 15 minutes in a quick oven. Serve with fried fish or 
chicken. — Mrs. Alex. Drexel, Park Ridge, 111. 

OLD VIRGINIA CORN BREAD.— Take 1 pt. of cornmeal 
and pour over it a pt. of very hot water; add y 2 teaspoon salt and 
a heaping tablespoon of butter; stir well, and when cool add 3 well- 



80 BREAD 

beaten eggs and 1 qt. of sour milk with 1 teaspoon soda dissolved 
in it. Bake in a deep pan and serve quickly. — Mrs. Almond* Case, 
Franklin, 111. 

RAISED CORN BREAD.— To a qt. of buttermilk add */ 2 cup 
of yeast; set in a warm place over night. In the morning add 1 
pt. of dry bread crumbs, T / 2 cup of sugar, 2 eggs, 1 teaspoon of soda, 
salt and cornmeal enough to make a moderately stiff batter, and 
stir well. Put into a well-buttered tin pudding form or bucket 
with a close-fitting lid. Let stand until light, place the bucket in 
a pot of boiling water, steam it \y 2 or 2 hrs. — Mrs. C. J. Jeffries, 
Winnetka, 111. 

STEAMED CORN BREAD.— Mix 1 cup of flour with 3 cups 
of Indian meal, also add 1 teaspoon of salt. Then mix together 2 
cups of sweet milk and 1 of sour, and 2/3 cup of molasses. Dis- 
solve a teaspoon of soda in 1 tablespoon of cold water and stir 
into the milk and molasses; then add the liquid to the dry ingre- 
dients, beat thoroughly and pour into a buttered 2-qt. tin. Steam 
3 hrs. — Mrs. D. O. Dooley, Bensen, 111. 

CURRANT BREAD.— Mix together 2 cakes of yeast dissolved 
in lukewarm water, 1 tablespoon of sugar, let foam till it comes to 
top. A package of each of raisins and currants, r / 2 lb. of sugar, 2 
eggs, 1 qt. of water, stir in sifted flour to make stiff. Let rise, knead 
into loaves, let rise and bake. Put butter over top when removed 
from the oven.— Mrs. Frank R. Webber, 1001 S. 7th Ave., May- 
wood, 111. 

VARIATION I. — When bread sponge is ready to mix into 
dough, take- 4 cups of light sponge, 1 cup of lukewarm water or 
milk, 3 tablespoons of lard or butter, 2 cups of brown sugar, a little 
salt, 1 cup of currants, 1 cup of seeded raisins, 1 teaspoon each of 
essence of lemon and cinnamon, y 2 of nutmeg, grated. Then cover 
and leave in a warm place to rise, after which proceed as for other 
bread. — Mrs. Andrew Anderson, Kenilworth, 111. 

VARIATION -II.— Scald 1 cup new milk, let it cool and add 2 
cups potato yeast and flour enough to make soft batter, set in warm 
place to rise until light, then add 1 cup brown sugar, y 2 cup butter, 
1 cup currants, 2 well-beaten eggs, a little nutmeg, flour enough to 



COOK COUNTY COOK BOOK 81 

knead soft; let rise again. When light tuck into tins, set in a 
warm place, and let rise about 2 hrs. Bake in a moderate oven. — 
Mrs. John Barber, Mayfair, 111. 

VARIATION III.— 3 cups flour, y 3 cup butter, */ 2 cup sugar, y 2 
teaspoon salt, 1 cup cleaned currants, grated rind of 1 lemon, 2 tea- 
spoons baking powder; mix dry ingredients, rub in butter, add cur- 
rants and lemon rind, mix to a thick batter with cold milk; turn 
into a well-greased pan. Bake 1 <hr. in moderate oven. — 'Mabel 
Sturtevant, 105 S. Dearborn St., Chicago, 111. 

GERMAN BREAD.— To 2 cups light bread dough add a scant 
y 2 cup butter and lard mixed, 1 cup sugar, 2 cups milk in which 
dissolve T / 2 teaspoon soda, 1 teaspoon each of cinnamon and vanil- 
la, and 1 cup of seeded raisins. Stir with flour as stiff as bread 
dough, let rise, mix, let rise again, then mould into loaves, score 
the tops several times with a sharp knife, brush with milk, sprinkle 
with sugar, let rise, and when light, hake. — Mrs. J. C. Appleton, 
Bartlett, 111. 

GERMAN CINNAMON BREAD.— Make a rich biscuit dough 
with 1 qt. of flour, 1 teaspoon salt, 2 tablespoons 'baking 
powder, 2 teaspoons sugar, 3 teaspoons butter, 1 egg, 1 pt. of sweet 
milk, flavor with cream or vanilla. Mix all into a soft dough, roll 
34 inch thick and put dough in a shallow pan. cover top with a mix- 
ture of sugar, cinnamon and melted butter. Bake in a quick oven. — 

Mrs. James Ellis, Palatine, 111. 

___, . „ •■••• —r • ■"»"" ■ 

GERMAN SWEET BREAD.— To 1 qt. of light bread sponge 
add 2 oz. of butter, 4 oz. of sugar, and 1 tablespoon each of cinna- 
mon and caraway seed. Knead thoroughly, let rise, knead again 
10 minutes, then put in greased 'baking pan, brush the tops with 
melted butter, and when light bake in a moderate oven. — Mrs. E. 
D. Adkins, Wheeling, 111. 

GLUTEN BREAD.— Make a sponge with 3 cups of milk or 
water, lukewarm, 1 yeast cake dissolved in a pt. of water and a pt. 
of gluten flour, when light add y 2 teaspoon salt, 2 tablespoons 
melted butter, 2 tablespoons sugar, and enough gluten flour to 
make batter stiff enough to knead. Knead until smooth and elas- 
tic, form into loaves and bake 1 hr.— Mrs. H. B. Sanborn, Bart- 
lett, 111. 



82 BREAD 

GRAHAM BREAD— Take 4 heaping cups of graham flour, 1 
teaspoon of salt, 1 heaping teaspoon of saleratus, dissolved in hot 
water and stirred in y 2 cup of molasses until it foams. Add enough 
milk to make the dough as stiff as cake mixture; put it into 2 pans 
and bake. — Mrs. C. J. Jeffries, Winnetka, 111. 

VARIATION I.— Add half a cup of granulated sugar to 1 
beaten egg. Beat and add 1 cup of buttermilk or sour milk and 2 
tablespoons of sour cream. Add \y 2 cups graham flour, mixed 
with 1 cup white. Beat in y 2 teaspoon soda, dissolved in a little 
hot water. Bake slowly. — Mrs. B. Stiver, Palatine, 111. 

VARIATION IL— < On baking day take out 2 cups of the 
sponge which 'has been set with the wheat flour — after the first ris- 
ing. Put it in a 'bowl, add 3 tablespoons of molasses, 1 pt. of gra- 
ham flour, and J / 2 pt. of wheat flour; knead for IS 1 minutes, set it to 
rise again for 2 hrs., then form it into a loaf and let stand again 
for 1 hr. Bake in a slow oven for 34 of an ^ r - Graham bread 
burns so easily it should not he put into a hot oven. — Mrs. E. D. 
Adkins, Wheeling, 111. % 

GRAHAM BREAD.-^At noon scald 2 cups white flour and let 
it stand until lukewarm. To this add 1 soaked yeast cake, then set 
in a warm place to rise. At night put 2 r / 2 qts. warm water, 1 cup 
sugar, 4 breadspoons baking syrup and about l r A sifters white 
flour, with the sponge. Finish setting with graham flour. In the 
morning put in 2 handfuls salt, and stiffen with white flour and set 
to rise. It rises faster than white bread. Put in pan and let rise 
again. This will make 5 or 6 loaves. — Mrs. William Barnes, Bart- 
lett, 111. 

HOMINY BREAD.-— Boil 1 pt. of fine hominy until soft; when 
cool, add 1 tablespoon of butter, 3i tablespoons of cornmeal, 3 eggs 
well beaten, a teaspoon of salt, and 1 pt. of milk. Melt a teaspoon 
of butter in a baking pan, pour in the batter and bake in a quick 
oven about 10 minutes. — Mrs. C. C Clancy, Kenilworth, 111. 

NUT BREAD. — Mix together 3f£ cups flour, 1 cup brown su- 
gar, 1 teaspoon salt, 2 teaspoons baking powder, 1 cup chopped 
walnuts, 1 cup sweet milk, 1 egg. Let stand y 2 hr. Bake 25 or 30 
minutes. — 'Mrs. Frank Cress, Park Ridge, 111. 



COOK COUNTY COOK BOOK 83 

VARIATION I.— Sift together 4 cups flour, 4 teaspoons bak- 
ing powder; add y$ teaspoon salt, 1 cup sugar, 1 cup chopped wal- 
nuts, 3 eggs, beaten light. Add milk enough to make dough. Knead, 
put in pan ready for oven; let rise for 20 minutes, then bake \ l /i 
hrs. in a slow oven. — Mrs. J. S. Putnam, Wheeling, 111. 

GRAHAM NUT BREAD.— Preparation— Beat 2 eggs, add 2 
cups sour milk, 1 cup sugar, 1 cup chopped walnuts, 1 cup raisins, 
2 teaspoons salt, 2 teaspoons soda, 1 cup white flour, adding gra- 
ham flour to make a stiff batter. Stir well, and put into a greased 
pan (one loaf size). Bake in a moderate oven 1 hr. — Mrs, Julius 
Casper, Wheeling, 111. 

OATMEAL BREAD,— Soak 2 cups rolled oats in 1 qt. hot 
water (at noon), let stand until night; add 2/3 cup molasses, salt, 
yeast cake, 1 qt. flour. Mix into loaf, and let rise till morning. 
Bake in a moderate oven. This makes 2 loaves. — -Mrs. Chas. 
Johnston, Des Plaines, 111. 

RICE BREAD.— Put 1 qt. milk and water over the fire to 
boil; add 1 teaspoon of salt and when boiling stir in y 2 pt. ground 
rice (wet with a little milk). Boil up 2 or 3 minutes, stirring re- 
peatedly; pour it intoi bread-pan and immediately stir in as much 
flour as possible with a spoon. After it is cool, add a gill of yeast 
and let stand until morning. Then knead in more flour until the 
dough ceases to stick to the hands- It is necessary to make this 
dough a little stiffer than if no rice were used, else there will be 
a heavy streak through the loaf.— Mrs. E. D. Kelly, Winnetka, 111. 
111. 

RICE BREAD.— 1 lb. of rice simmered in 3 qts. of water till 
soft and water absorbed; 4 lbs. of graham flour, salt and yeast. 
When the rice is lukewarm >mix in most of the flour, salt and yeast; 
knead until smooth and shining; let it rise in a warm place; make 
it up into loaves with balance of flour and bake it thoroughly. — 
Mrs. Edith Fairchild, Glen View, 111. 

LOUISIANA RICE PONE.— 1 pt. of boiled rice stirred in 1 
pt. of milk with a small cup of cornmeal, 4 well-beaten eggs, a 
large tablespoon of butter and lard melted together, 1 small tea- 
spoon of salt. Beat in 3 heaping teaspoons of baking powder; bake 



84 BREAD 

and serve in ordinary pans, well greased.— Mrs. C. J. Jeffries, Win- 
netka, 111. 

RYE BREAD.— Put 2 qts. of rye flour into a stone jar, stir 
into it 1 cup of yeast, 2 teaspoons salt and enough water to moisten 
well. Let it rise over night in a warm place. In the morning, stir 
it down well. Do not add more flour. Put into the pan as soon 
as light. Bake in a slow oven. — Mabel Sturtevant, 105 S. Dear- 
born St., Chicago, 111. 

SQUASH BREAD.— To 1 cup of stewed and sifted squash add 
2 tablespoons granulated sugar, 1 tablespoon (butter, melted, \y 2 
cups of scalding milk; when cool flour enough to make a batter 
and add y 2 cup liquid yeast; stir quickly, and add 1 teaspoon salt. 
Knead 20 minutes and set to rise. Make into a loaf or biscuits, 
let rise again and then bake. — Mrs. Ethan Earle, Mayfair, 111. 

BUNS. — Set in the evening a pt. of warm milk, butter the size 
of an egg y y 2 an yeast cake, and flour enough to make a thick bat- 
ter. Add yeast and flour, then add 2 eggs, y 2 cup sugar, enough 
flour to roll in hands, not on board. After mixing, let it stand till 
quite light; then make into buns and let them stand in pan before 
baking. Bake about a quarter of an hr. — Mrs. C. C. Cleveland, Bart- 
lett, 111. 

VARIATION I.— 1 qt. bread sponge, 1 cup sugar, y 2 cup but- 
ter, 1 egg t 1 teaspoon cinnamon, a pinch of soda, 1 cup of cur- 
rants, mould and raise this dough twice. It can then be formed 
into small rolls and 'baked. — Mrs. H. B. Sanborn, Bartlett, 111. 

BAKERS' BUNS.— Take bread sponge ready to mould into 
loaves, put it on a plate and set it away to rise for about 4 or 5 hrs., 
then add 1 cup bread dough, y 2 cup sugar, lard the size of an egg y 1 
beaten tgg, 1 cup lukewarm water, and let rise about 3 hrs. more; 
make into buns and let rise 9 hours more. Bake in a slow oven. 
The bread is usually moulded in loaves about 10 in the morning. 
About 4 the cup of dough is light, then at 9 at night make into 
buns and bake in the morning for breakfast.-^Mrs. C. E. Westing- 
hous, Mayfair, 111. 

VARIATION I. — At noon mix together 3 mashed potatoes, 1 
teaspoon coffee sugar, 1 tablespoon flour, scald with 1 cup boiling 



COOK COUNTY COOK BOOK 85 

•water; when cool add 1/3 yeast cake, 'Which has been dissolved in 
J4 cup warm water. Let stand till night, then take 1 pt. sweet 
milk, 1 cup sugar, butter size of an egg, scald together and let 
eool. Then stir in yeast and flour enough to (make a stiff batter; 
let rise until morning. In the morning mix down as for bread, let 
stand until light; mould into buns, let rise. Bake 20 minutes. — 
Mrs. M. Anthony, Des Plaines, 111. 

CHELSEA BUNS.— Mix with milk 1 cup flour, 1 teaspoon 
baking powder, 2 teaspoons shortening, 2 teaspoons cinnamon, 
salt, roll out a little over J4 °f an inch thick, and spread over 1 
tablespoon granulated sugar and 1 tablespoon butter beaten to a 
cream; roll up, cut off in length for buns, set on ends and bake in 
quick oven in 2 pairs, take 1 part and mix with all fruit; take y 2 
lb. butter and mix into other half; line your pan bottom and sides 
with this, and then pack in the fruit mixture; wet the edges and 
put on top crust, prick all over with a fork and bake in a slow 
oven. Take from \y 2 to 2 hrs. to bake. — Mrs. C. F. Adams, Frank- 
lin, 111. 

VARIATION I. — When making bread, reserve some dough 
from the last mixing. Roll out to about 1 inch thickness. Butter 
it generously and sprinkle with sugar and cinnamon. Roll up like 
jelly, roll and cut in about 1 inch thick; set in pan to rise and then 
bake. — Mrs- Alimond Case, Palatine, 111. 

GERMAN BUNS.— Make a paste with 4 cups sifted flour, 1 
teaspoon salt (small), 1 cup granulated sugar, y 2 cup butter, % 
cup lard, 1 egg well beaten; mix with y 2 milk, y 2 water to a dough, 
1 teaspoon soda, 2 teaspoons cream tartar. Filling. — 1 egg, 1 cup 
white or brown sugar, J^ cup flour, mix. Roll paste out, spread 
with filling and roll up like rolly-polly pudding; cut in slices cross- 
wise; leave softest part up in pan. Bake in quick oven. — Mrs. 
Mary Carpenter, Des Plaines, 111. 

HOT CROSS BUNS.— Soak y 2 yeast cake at noon, stir in a 
thin batter about 3 o'clock, then in the evening add a qt. of water 
amd flour enough to make a thin batter. Set in a warm place to 
rise over night. At 4 in the morning add 2 eggs, 54 cup butter and 
lard mixed, 1 tablespoon salt, y 2 cup sugar. Mix in a stiff dough 
the same as bread. Let rise again and knead. When it rises make 



86 BREAD 

into loaves and put in pans, let rise and bake in hot oven.-— Mabel 
Sturtevant, 105 S. Dearborn St., Chicago, 111. 

IRISH BUNS.— -Put 2 cups flour in dish, 1 tablespoon of but- 
ter, 2 teaspoons of baking powder and a little salt, rub well to- 
gether, beat an egg in a cup, fill up with sweet milk; stir into flour; 
then drop into a hot greased pan. Bake 20 minutes in a hot oven. 
— 'Mrs. Julius Casper, Wheeling, 111. 

MILK BUNS. — Let 2 cups new milk come to a boil, then stir 
in 1 cup of granulated sugar and 1 heaping tablespoon lard; when 
lukewartm put in y 2 yeast cake or y 2 liquid yeast and enough flour 
to make a batter as thick as for sponge cake; let rise till morning 
and keep very warm, then imix as stiff as soft bread; let rise again 
till light (but before mixing in the morning put in 1 egg and a 
little salt); w!hen very light take out on bake board and roll out y 2 
inch thick; cut in round cakes, butter, turn over double and pinch 
ends. Let rise 1 hr.; bake in quick oven.— 'Mrs. J. S. Putnam, 
Wheeling, 111. 

SCOTCH CURRANT BUN.— y 4 lb. flour, y 2 lb. sugar, 3 lbs. 
blue raisins, 2 lbs. currants, % lb. orange peel, % lb. almonds, J4 
oz. ground ginger, y 2 oz. cinnamon, y 2 oz. Jamaica ginger, y 2 tea- 
spoon black pepper, 1 small teaspoon soda, 1 teaspoon cream tar- 
tar, 1 small cup sweet milk; prepare the fruit carefully, and moist- 
en with the milk, only sufficient milk should be used to bind in- 
gredients together; then prepare this paste to line the cake tins, 
l 1 /* cups flour, J4 1^- butter, y 2 teaspoon baking powder, mix but- 
ter into flour, add baking powder and enough cold water to make 
a firim paste; roll out rather thin and cut out a piece for bottom of 
tin, also one for top; roll out the scraps into a long-shaped piece, 
have a cake-tin well greased, put the paste in the bottom, then line 
sides and pack in mixture of fruit tightly as possible; press into 
corners firmly, turn in an edge of paste, wet it and put on top of 
paste, put on loosely to avoid cracks; when the mixture begins to 
cook, brush top with whites of eggs, prick over this with fork, and 
bake in a moderate oven 4 hrs. This will keep a year and improves 
with age. — Mrs. Edith Fairchild, Glen View, 111. 

SPANISH BUN.— Cream together 2 eggs, keeping out white 
of 1 for icing, 1 cup brown gugar, butter size of an egg, I level 



COOK COUNTY COOK BOOK 87 

teaspoon cinnamon, a little nutmeg, 1 teaspoon soda, 2 teaspoons 
cream tartar; add 1 cup milk and flour enough to make a batter, 
not too stiff. — Mrs. H. A. Sherman, Palatine, 111. 

ICING. — Take the white of the tgg you save, beat it very 
light and thicken with 1 cup brown sugar; when the cake is done 
spread it on the top and return to the oven to brown slightly. — 
Mrs. H. A. Sherman, Palatine, 111. 

VARIATION I. — Cream together 1 cup brown sugar, y 2 cup 
butter, 3 eggs. Reserve whites of 2 for icing. Beat the rest of 
eggs light. 1 cup sweet <milk, 2 teaspoons cream tartar, 1 teaspoon 
soda sifted through 2 cups flour, y 2 teaspoon cinnamon, % tea- 
spoon ground cloves. Take whites of eggs, beat light, and add 1 
cup brown sugar, just a little cinnamon and cloves, beat all togeth- 
er and spread over cake; after it is baked, set it in the oven again 
to brown. — Mrs. Castle Hopkins, Winnetka, 111. 

BISCUIT 

BAKING POWDER BISCUITS.— 4 level cups flour, 1 level 
teaspoon salt, 2 level tablespoons shortening, 2y 2 level tablespoons 
baking powder, about \y 2 cups milk. The shortening may be 
sweet lard, or dripping or. butter, or a mixture. See that the short- 
ening is soft enough to rub easily. Place the board, mixing knife, 
rolling pin, cutter and pan ready, and see that the oven is hot. Sift 
the salt and flour into a bowl; rub the shortening into it with the 
fingers; sift in the baking powder and mix well. Mix into a soft 
dough with the milk, using a broad-bladed, flexible knife, in order 
to cut and mix it quickly. Flour the board lightly, turn the dough 
out and roll it round to coat it with flour. Knead just enough to 
make the dough smooth, roll out about an inch thick, and cut into 
$mall biscuits. Place them in the pan, wet the tops only with 
milk or water and bake in a hot oven about 20 minutes. The secret 
of success is a slack dough, quick mixing and little handling. 

Conclusion.— -Soft wheat flours yield the tenderest biscuits 
when conditions are uniform. 

Remarks. — When strong and weak flours are made slack 
enough for biscuits, and both are of the same slackness, the differ- 
ence in handling quality is very noticeable. The strong flour 
dough has a silky smoothness, which is much easier to handle. 



88 BREAD 

SUMMARY. — 1. — Other things being equal, soft wheat flours 
make more tender milk biscuits than strong wheat flour. 

2. — Given a strong wheat flour dough and a soft wheat flour 
dough of equal slackness and suitable for milk biscuits, the soft 
wheat flour dough is the easier to handle. 

3. — At the present prices of the different flours the strong 
wheat ibiscuits cost more than soft wheat flour biscuits. 

4. — It is possible that a larger proportion of fat used with the 
strong wheat flour would yield biscuits of tenderness equal to 
those of soft wheat flour, but the cost of fat makes that method 
of improvement a disadvantage. — Mabel Sturtevant, 105 S. Dear- 
born St., Chicago, 111. 

VARIATION I. — 1 pt. flour, 3 teaspoons baking powder sifted 
with it, 1 tablespoon 'butter rubbed in flour, rub till crumbly, little 
salt, stir in sweet milk until soft, flatten with hand on well floured 
board, then cut. Never roll biscuit dough. — Mrs. William Myers, 
Franklin, 111. 

VARIATION II.— Fill a qt. sifter with fine flour, add a heap- 
ing teaspoon of soda and 2 of cream of tartar. Sift the ingredients 
through the sifter once or twice into a large pan, add a teaspoon of 
salt and rub in a lump of sweet fresh lard, the size of an egg; mix 
into a nice soft dough with sour milk. Roll out, cut and /bake in 
a hot oven. — Mrs. €. E. Westinghous, Mayfair, 111. 

VARIATION III.— Sift 1 qt. of flour with 2 teaspoons of 
baking powder and 1 of salt. 'Mix in 2 tablespoons of shortening; 
add enough cold water to make a soft dough. Put it on a floured 
board and pat lightly 1 inch thick. Bake 15 minutes in hot oven. 
The secret of good biscuits is light handling and no kneading. — 
Mrs. F. E. Clower, 1103 S. 7th Ave., Maywood, 111. 

VARIATION IV.— Sift 3 teaspoons of 'baking powder, a tea- 
spoon of salt in 1 qt. of flour; add 1 cup of shortening, milk to 
make a soft dough, handle very little. Bake 20 minutes. — Mrs. 
Frank R. Webber, 1001 S. 7th Ave., Maywood, 111. 

ABERNETHY BISCUITS.— Rub 1 oz. of butter into 1 lb. of 
flour, adding a dessertspoon of sugar and y 2 oz. of caraway seed. 
Mix all together, with 2 eggs, if necessary; add a little milk. Roll 



COOK COUNTY COOK BOOK 89 

the batter out, knead it into simall, round cakes, making holes with 
a fork to allow the steam to escape. Bake in moderate oven. — 
Mrs. C. J. Jeffries, Winnetka, 111. 

ARROW-ROOT BISCUITS.— Beat % lb. of butter to a 
cream; add gradually 3 well-beaten eggs, % lb. of flour, %. lib. sifted 
sugar, and 3 oz. of arrow-root pounded to crush the lumps. Mix 
all smoothly together. Drop in small pieces on a well-oiled tin. 
Bake in slow oven. — Mrs. C. J. Jeffries, Winnetka, 111. 

BRAN BISCUITS.— 2 cups of cleaned wheat 'bran, 1 cup of 
white flour, 1 teaspoon of baking soda, 1 teaspoon of salt. Mix 
thoroughly and add y 2 cup of molasses and lj^ cups of sweet 
milk. Bake in gem tins in a slow oven for 30 minutes. — Mrs. 
Ethan Earle, Mayfair, 111. 

BROWN BISCUITS.— Sift 2 cups flour, 3 tablespoons baking 
powder and 1 teaspoon salt into a mixing bowl, ru'b in thoroughly 
2 generous tablespoons butter or lard, then add 1 cup of fine bran; 
wet with sweet milk, roll to 54 inch in thickness, cut as tea bis- 
cuits and bake in quick oven. — Mrs. Ella Fairchild, Palatine, 111. 

BISCUIT FOR CAMPERS (Will Keep for Months). --Make 
a sponge about 3 or 4 o'clock in the afternoon by adding a cake of 
yeast foam which has previously been softened in a little luke- 
warm water to a pt. of water in which potatoes have been boiled 
with sufficient good bread flour stirred in to make batter drop in 
chunks from the spoon and will not run. Beat thoroughly and 
let rise in a warm place until about 9 or 10 o'clock at night. The 
lighter it gets the better. Add a pt. of lukewarm water, a tea- 
spoon of salt, a tablespoon of sugar and a bit of lard the size of a 
hickory nut. Add 3 qts. of flour, measured before sifting, first de- 
ducting therefroim the amount used for the sponge in the after- 
noon. Knead with the hands until it seems elastic when poked 
with the finger, and does not stick to the hands. 'Cover and let 
rise over night in a warm place, 75°, and in the morning turn out 
on a floured board and pound with an axe for 20 minutes to pound 
all the flour in possible. Roll out into squares about 2 inches 
square. Place on a greased baking sheet. Let rise until about 
double in size or until very light. Bake about J4 hr. in a moder- 
ately hot oven. Leave in a warming oven or about the stove 



90 BREAD 

somewhere to dry out thoroughly for a day or two. Keep in a 
dry place and when wanted for use roll over once or twice in cold 
water and drain from one side and place on a plate in the oven 
and it will puff up like freshly (baked bread and be crisp and light. 
—•Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. 

CHOCOLATE BISCUITS.— Cover 3 large baking-pans with 
paper that has been well-oiled with washed butter. Sprinkle with 
powdered sugar. Melt in a cup 1 oz. of chocolate. Add to the 
yolks of 4 eggs y 2 cup of powdered sugar, and beat until light and 
firm. Add the melted chocolate and beat a few minutes longer. 
Add J4 cu P °f sifted flour and stir in the whites beaten to a stiff 
froth. The whites and flour must be cut in as lightly as possible 
and with very little stirring. Drop the mixture in teaspoons on 
the buttered paper. Sprinkle powdered sugar over the cakes and 
bake in a slow oven 14 or IS minutes.— Mrs. C. J. Jeffries, Win- 
netka, 111. 

DELAWARE BISCUIT.— To every lb. of flour add iy 2 oz. 
of lard, y 2 teaspoon yeast powder, pinch of salt and 6 oz. of cold 
water. Work 30 minutes with bread worker or 1 hr. can be kneaded 
with the hands. Make into small balls, flatten down a little; prick 
with a table fork and bake in a quick oven. These biscuits are 
elegant for lunch with chicken salad.— Mrs. C. C. Cleveland, Bart- 
lett, 111. 

EGG BISCUIT.— 1 cup yeast, 1 qt. water or milk, 1 cup short- 
ening, a little sugar, salt and soda, 2 eggs; wet up soft at night; in 
the morning put on a board and cut with a small cutter and let 
rise, and bake 20 minutes. — Mrs. D. O. Dooley, Bensen, 111. 

FRUIT BISCUITS.— Mix graham flour with just enough of 
scalded figs to imake an adherent dough by much kneading; roll 
or cut into 'biscuits y 2 inch thick, and 2 or 3 inches square. Bake 
in a quick oven. — Mrs. E. D. Kelley, Winnetka, 111. 

HOT ROLL BISCUITS.— Mix well 6 cups flour, 3 teaspoons 
baking powder, 2 tablespoons lard or butter, 2 pinches of salt; 
make a soft dough and roll out thin and spread with this filling; 
1 cup of white sugar, 1 egg, beaten well; roll like a jelly roll and 
cut in slices 1 inch ttfiick; flour the pans well and bake in a hot 
oven. — Mrs. Enjest D. Dean, Glen View, 111, 



COOK COUNTY COOK BOOK 91 

LUNCH BISCUIT — Sift together 4 cups flour, 1 teaspoon 
soda, 2 teaspoons cream tartar, and add 2 tablespoons currants, 1 
cup milk. Mix J4 cup sugar, 2 tablespoons butter to a cream; 
add 2 beaten eggs and milk. Mix soft and bake in a quick oven. — 
Mrs. Frank Ferguson, Franklin, 111. 

MARYLAND BISCUIT.— % lb. butter, to 1 qt. of flour and 1 
teaspoon salt. Rub the butter well into the flour; then add suffi- 
cient water or milk to make a stiff dough, which must be worked 
until perfectly smooth. Prick each biscuit with a fork and bake 
in a hot oven. — 'Mrs. Frank Ferguson, Franklin, 111. 

MILK BISCUITS.— Sift 1 cup of flour, 2 teaspoons baking 
powder, and J4 teaspoon salt. Add l /^ cup milk, mixing gradually 
with a knife to a soft dough. \y 2 teaspoons shortening should be 
rubbed into the flour before adding the milk. Turn out on a 
slightly floured board, knead to make the outside smooth, roll or 
press about J4 of an inch thick and cut. Place in a greased baking 
tin and bake in a hot oven about 30 minutes. — Mrs. C. Buttercup, 
Bensen, 111. 

MINUTE BISCUITS.— One pt. sour or buttermilk, 1 tea- 
spoon soda, \Yz teaspoons cottolene, flour to make soft dough. 
Have dough just stiff enough to handle; mix, roll and cut out rap- 
idly, with as little handling as possible. Bake in quick oven. — Mrs. 
Conklin, 914 N. 5th Ave., Maywood, 111. 

POTATO BISCUITS.— Add a tablespoon eadh of flour and 
butter to mashed potatoes and rub thoroughly together, roll out 
and cut as biscuit and bake in a quick oven. When done to a light 
brown, cut open, butter and eat warm. — Mrs. Conklin, 914 N. 5th 
Ave., Maywood, 111. 

VARIATION I. — To 2 cups fresh mashed potatoes add J4 cup 
sour milk, J^ teaspoon soda, flour enough to make a stiff dough; 
roll out to Y2 an inch and cut in cakes. Bake in a hot oven. — Mrs. 
Joseph Dunlop, Bartlett, 111. 

VARIATION II. — 3 cups sifted flour, 2 cups mashed potatoes, 
2 teaspoons baking powder, butter the size of an egg. Work the 
potatoes into the flour and cut in squares and bake in a quick 
oven. — Mrs. C. Buttercup, Bensen, 111. 



92 BREAD 

PAN-AMERICAN RICE BISCUITS— Beat */ 4 lb. of butter 

to a cream, stir in y 2 l<b. rice flour and % lb. sugar, and moisten 
with 2 well-beaten eggs. Roll out the paste, shape with a round 
paste cutter into small cakes and bake from 12 to 18 minutes in a 
slow oven. — Mrs, C. J. Jeffries, Winnetka, 111. 

SCOTCH TEA BISCUITS.— 1 saucer flour mixed with 1 cup 
dark sugar, 1 cup butter, 1 egg, unbeaten, 1 teaspoon soda, salt, 
butter; wihen cool break the egg, then stir in sugar and flour and 
soda. Mix middling stiff. — Mrs. Alex. Drexel, Park Ridge, 111. 

SODA BISCUITS.— Mix 4 cups flour, 1 cup cream, 1 cup 
sweet milk, 2 teaspoons creaim tartar, 1 teaspoon soda, 1 teaspoon 
salt. Bake in a quick oven. — iMrs. H. B. Sanborn, Bartlett, III. 

SQUASH BISCUIT.— 1 cup squash, y 2 cup sugar, y 2 cup yeast, 
1 cup milk, J /2 teaspoon soda, and butter the size of an egg; mix 
early in the (morning and they will be ready for tea. — Mrs. C. C. 
Clancy, Kenilworth, 111. 

GERMAN COFFEE CAKE OR GERMAN KAFFEE 
KUCHEN. — .Scald 1 qt. of sweet milk, and iy cups of sugar, nut- 
meg to taste,, 1 heaping teaspoon of salt. Let cool until about blood 
heat and add 2 cakes compressed yeast, dissolved in y 2 cup luke- 
warm water, 1 cup of half lard and butter melted (gives (better fla- 
vor than all lard or butter). Add enough flour to make stiff 

enough to beat with spoon, then add 1 teaspoon of lemon extract 
and 1 egg. Beat until it will not stick to spoon or about 15 min- 
utes. Set in moderate warm place out of draft, until it doubles in 
size. Warm the pans and grease with equal parts of lard and 
butter. Make into loaves, filling the pans half full, and set to rise, 
until it is even with top of pan. Just before baking sprinkle 2 level 
teaspoons of cinnamon and sugar on the top. Raisins and citron 
peel may be added if desired. Bake in a moderate oven. This will 
make 6 coffee cakes.— -Mrs. F. E. Clower, 1103 S. 7th Ave., May- 
wood, 111. 

VARIATION I.— Take 1 qt. of bread sponge, beat in 1 egg; l / 2 
cup sugar, spices if desired, and flour enough to lift out of bowl. 
Sponge imust be softer than bread dough; knead 2 minutes; sprin- 
kle cinnamon and sugar on top with a little flour and a few lumps 



COOK COUNTY COOK BOOK 93 

of butter; over this sprinkle a little water to prevent the top from 
scorching. — Jane Parker, 803 S. 2nd Ave., Maywood, 111. 

VARIATION II. — ^Dissolve 1 cake of compressed yeast in 2 
cups of lukewarm milk and add 2 cups flour, put away in a warm 
place until very light; add 3 pts. of flour, deducting for the 2 cups, 
1 'beaten egg^ y 2 teaspoon of salt, T /i grated lemon, y 2 cup butter, 
1 cup sugar, y cup raisins, % cup currants. Knead for 3 minutes, 
turn out on a flat cake tin, sprinkle with chopped nuts, let rise and 
bake.— Mrs. C. Wurtz, 212 S. 2nd Ave., Maywood, 111. 

ENTIRE WHEAT CRACKERS.— Mix fresh-ground wheat- 
meal with pure soft water into a stiff dough. Roll out and cut the 
mass into thin crackers and bake in quick oven. Be careful not to 
burn. — Mrs. C. J. Jeffries, Winnetka, 111. 

CRISP CRACKERS.— To freshen crackers which have be- 
come stale, spread thickly with butter, place in a dripping pan and 
brown in hot oven. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

CRISPED CRACKERS.— Split butter crackers, and spread 
with butter; put them into a pan buttered side up, and brown in 
hot oven. Serve with soups. — Eloise Jennings, Winnetka, 111. 

CRUMPETS. — 1 cup brown sugar, 1 cup chopped raisins, y 2 
cup butter, 1 egg, T /> teaspoon soda, 2 tablespoons sour milk, \y 2 
cups flour, y 2 teaspoon allspice. Mix the sugar, butter, egg togeth- 
er, then the flour, raisins, spices; add to the above, soda dissolved 
in sour milk. Make a rather stiff dough, drop with a teaspoon on 
a buttered dish and bake in a hot oven. — Mrs. C. E. Clarkson, Wil- 
mette, 111. 

FADGE. — To 1 cup wheat flour add 1 cup cold water; mix 
and beat until light, pour into hot buttered gem pans and bake 30 
or 35 minutes. — Mrs. Jane Evers, Winnetka, 111. 

GEMS 

GEMS. — Pt. flour, 2 teaspoons baking powder, tablespoon of 
sugar, little salt, tablespoon butter or shortening. Mix up and 
drop into gem pans. Put in 1 egg, flour first, then shortening and 
baking powder; then sugar and salt, then egg; flour to make stiff. 
— Mrs. Frank Cook, Wheeling, 111. 



94 BREAD 

VARIATION I.— To y 2 cup sugar add 2 tablespoons butter, 1 
£%g> 1 pt. milk, 1 teaspoon cream tartar, 1 teaspoon soda, flour to 
mix as stiff as cake; can be cooked in baker sheet. Cut in squares 
or in muffin rings.— Mrs. Waldon Emmery, Glencoe, 111. 

BRAN GEMS.— -Cream together butter size of an egg, $4 cup 
brown sugar or y 2 cup white sugar; add 1 cup sour milk, 1 cup flour, 
2 cups bran, a little salt, 1 teaspoon soda dissolved in warm water. 
1 cup currants. Bake about 20 minutes. — Mrs. Klug, 25 N. 5th 
Ave., Maywood, 111. 

VARIATION I. — 2 cups bran, 2 cups flour, 1 teaspoon soda; 
beat Vs. cup butter, 1 cup sugar and 2 eggs together; then add the 
\y 2 cups sour milk and bran and last the soda sifted in the flour. — 
Mrs. Chas. Eggleson, Wheeling, 111. 

CORNMEAL GEMS.-— Beat together 1 egg, \y 2 cups milk, J4 
cup sugar, 2 level teaspoons baking powder. Then mix 1 cup corn- 
meal and y 2 cup flour, adding a little at a time, beat well for at 
least 5 minutes; then add the stiffly beaten whites of egg, and bake 
in gem pans in moderate oven.— Mrs. Ella Fairchild, Palatine, 111. 

GINGER GEMS. — Mix together 1 cup molasses, 1 cup sour 
cream, 1 egg, 1 teaspoon soda, 1 tablespoon ginger, 2y 2 cups flour, 
a little salt; bake in patty-pan tins.— Mrs. Chas. Ellis, Winnetka, 
111. 

GRAHAM GEMS. — Sift 3 cups graham flour with 2 teaspoons 
baking powder, and y 2 spoon of salt; add 1 egg, 1 cup milk, 1 cup 
water. Beat well and pour in heated gem pans. Bake 15 to 20 
minutes. — Mrs. C. E. Rawlins, Glen View, 111. 

VARIATION I. — Mix 2 cups graham flour, 1 cup white flour, 
1 tablespoon butter, 1 tablespoon sugar, a little salt, 2 teaspoons 
baking powder and sweet milk to make a stiff batter, or use 1 tea- 
spoon soda and sour milk. Bake either in a loaf or gem pans. — 
Mrs. E. C. Westinghous, Mayfair, 111. 

VARIATION II. — 1 egg f \y 2 cups brown sugar, \ l / 2 cups sour 
cream, pinch of salt, 1 small teaspoon cinnamon, a good y 2 cup 
currants, 3 cups graham flour. Beat egg and sugar together, add 
the sour cream, salt, cinnamon and currants; beat well together^ 



COOK COUNTY COOK BOOK 95 

then add the flour in which the soda has been thoroughly mixed. 
Bake in well-buttered gem rings. — Mrs. Ella Fair-child, Palatine, 
111. 

HONEY GEMS.— To 2 qts. flour add 3 tablespoons melted 
lard, Y^ pt. honey, y 2 pt. molasses, 4 'heaping teaspoons brown su- 
gar, \ l / 2 level tablespoons soda, 1 level teaspoon salt, }$ pt. water, 
J4 teaspoon extract vanilla. — Mrs. C. C. Cleveland, Bartlett, 111. 

OATMEAL GEMS.— To 1 cup cold water and 1 cup sour milk 
add 2^4 cups fine oatmeal, 2 tablespoons sugar, 1 teaspoon salt, l / 2 
teaspoon soda. — Mrs. D. O. Dooley, Bensen, 111. 

RYE GEMS. — Mix together 1 cup of cornmeal and 1 cup of 
rye. Stir into the mixed meal \y 2 cups of ice water. Beat the 
latter vigorously for 10 or 15 minutes, then turn into hot irons 
and bake.— Mrs. Conklin, 914 No. 5th Ave., Maywood, 111. 

ENTIRE WHEAT GEMS.— 2 cups of whole wheat flour, 1 
pinch of salt, 1 piece of butter size of an egg f 1 cup of milk, 1 tea- 
spoon baking powder. Beat for 1 minute and bake in gem pans for 
% hr.— Mrs. C. J. Jeffries, Winnetka, 111. 

JOLLY BOYS.— Mix together thoroughly \y 2 pts. of ryemeal, 
y 2 pt. of flour, y 2 cup of cornmeal, 2 pinches of cinnamon, a little 
salt, and 2 teaspoons of baking powder. Add 1 well^beaten egg; 
2 tablespoons each of molasses and sugar, and enough cold water 
to make a thick batter. Fry in hot lard 1 heaping tablespoon at a 
time and cook until well browned.— ^Mrs. C. J. Jeffries, Winnetka, 
111. 

MUFFINS 

MUFFINS. — Cream together 1 cup sugar and Z A cup good 
shortening, add 2 beaten eggs, a large cup of milk, 1 teaspoon of 
salt and flour enough to make a little stiffer than cake batter, sifted 
with 2 teaspoons baking powder. Bake in muffin tins. — Mrs. Frank 
R. Webber, 1001 S. 7th Ave., Maywood, 111. 

VARIATION I. — Cream together 1 egg t 1 cup sugar (white 
or brown), 1 tablespoon butter, 1 cup sweet milk, 2 teaspoons 
baking powder sifted in flour enough to make a nice batter, same 



96 BREAD 

as for cake. Put a tablespoon of batter in each muffin ring and 
bake. These are nice warm or cold. — Mrs. C. C. Cleveland, Bart- 
lett, 111. 

BERRY MUFFINS.— Sift together y A cup of 'butter and 2 
tablespoons of sugar and add the beaten yolks of 2 eggs. Stir 
into the mixture alternately 1 cup of sweet milk and a little salt, 
2 teaspoons of baking powder, sift in 1 pt. of flour. When smooth 
stir in the beaten whites of 2 eggs. Stir in 1 cup of fresh black- 
berries or blueberries, thoroughly cleaned, and sprinkle with su- 
gar. Pour in buttered muffin-tins and bake about l A br. Serve 
warm. — Mrs. C. J. Jeffries, Winnetka, 111. 

BERKSHIRE MUFFINS.— Mix dry y 2 cup cornmeal, y 2 cup 
flour, y 2 cup cooked rice, 2 tablespoons sugar, y 2 teaspoon salt; add 
% cup scalded milk, 1 egg, 1 tablespoon melted butter, 3 table- 
spoons 'baking powder. Turn milk on meal, let it stand 5 minutes, 
add rice and dry material. Add beaten yolk, butter and white of 
tgg, 'beaten stiff. — Mrs. H. B. Sanborne, Bartlett, 111. 

BRAN MUFFINS.— Sift together 2 cups flour, 1 teaspoon salt, 
2 teaspoons baking powder, 1 tablespoon sugar; add 2 eggs, beaten 
separate, 1 cup milk, 2 tablespoons butter. Mix dry ingredients, 
then butter, yolks of eggs and milk, lastly beat in whites. Drop 
in tins and 'bake in quick oven. — Mrs. C. E. Westinghous, Mayfair, 
111. 

VARIATION I. — 'Cream together 1 egg, 2 tablespoons sugar, 
y 2 teaspoon salt, about 1 cup milk, 2 cups flour, Zy 2 teaspoons 
baking powder (level), 2 tabflespoons melted butter. Beat egg 
very light, add sugar, milk and salt. Sift in the flour and baking 
powder and beat well; pour in the butter, and bake in a hot oven 
about 20 minutes.— ^Mrs. M. Anthony, (Des Plaines, 111. 

VARIATION II. — Cream together 1 egg t J4 cup brown sugar, 
y 2 cup butter and lard, mixed, 1 cup buttermilk, 2 cups bran, \ l / 2 
cups flour, 1 teaspoon soda, y 2 cup chopped raisins (1 cup sour 
cream may be used instead of butter and lard). Bake in muffin 
tins. — Mrs. C. F. Adams, Franklin, 111. 

BUTTERMILK MUFFINS.— Mix in a pt. of rich buttermilk, 
enough flour to make a very stiff batter. Add 1 egg beaten in a 



COOK COUNTY COOK BOOK 97 

little salt, */2 teaspoon of soda, dissolved in a little hot water. 
Bake in patty-pans or rings, in quick oven, — Mrs. C. J. Jeffries, 
Winnetka, 111. 

CHICAGO MUFFINS.— Mix together V/ 2 pts. of flour, y 2 pt. 
of cornmeal, 2 teaspoons of 'baking powder, 1 tablespoon of sugar 
and 1 teaspoon of salt. Work in 1 tablespoon of butter; add 3 
beaten eggs and 1 pt. of milk and beat the whole quickly into a 
firm batter. Have the griddle hot and well greased to receive the 
muffin-rings and cook to a nice brown. — Mrs. C. J. Jeffries, Win- 
netka, 111. 

CORNMEAL MUFFINS.— Mix together 1 cup flour y 2 cup 
cornmeal, 1 tablespoon sugar, 3 teaspoons baking powder. Add 
baking powder before sugar, y 2 teaspoon salt, 1 Qgg t 1 cup milk, 
2 teaspoons butter. Mix according to rule. Bake in gem pans. — 
Mrs. Almond Case, Palatine, 111. 

CHESTNUT MUFFINS.— Boil 1 qt. of chestnuts; open the 
shells and take out the well cooked kernel; press them at once 
through a colander, add a level teaspoon of salt, the yolks of 2 
eggs, "beaten with y 2 cup milk, and y 2 cup flour, sifted with a tea- 
spoon baking powder. Foild in the well-beaten whites of the eggs. 
Bake in 12 'hot greased gem pans. — Mrs. C. F. Adams, Franklin, 
111. 

CRUMB MUFFINS.— Brown the bread in the oven and pound 
to \y> cups crumbs. Add 1 qt. milk, 2 eggs, 1 teaspoon of sugar, 
y 2 cup white flour, 1 heaping teaspoon baking powder. Beat well. 
—Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

DROP MUFFINS.— To 2 cups sifted flour add 2 cups milk, 1 
tablespoon baking powder, y 2 teaspoon salt; mix together till quite 
stiff and foamy, drop in hot greased muffin rings and cook quickly. 
Easily made, requires no eggs, and are light and delicious and a 
boon to a busy houscewife. Can be stirred up at the last minute. 
— Mrs. Mary Carpenter, Des Plaines, 111. 

DATE MUFFINS.— Mix together l / A cup butter, creamed, 1 
egg well beaten, l / 2 pound dates, stoned and chopped; 1 cup sweet 
milk, 1 pt. flour, 3 teaspoons baking powder. Add milk and flour 
alternately. Bake in ge^rm pans. Will make 12. — Mrs. Julius Cas- 
per, Wheeling, 111. 



98 BREAD 

ECONOMY MUFFINS.— Beat the egg and salt until light. 
Add % cup sugar and beat; add 1 tablespoon of lard and beat. Sift 
in y 2 cup flour and 2 teaspoons baking powder and y 2 cup milk, 
mix and beat thoroughly; then beat in another l / 2 cup of the milk 
and x / 2 cup flour and beat. Bake in a well-greased hot muffin-tin 
in a hot oven. This recipe makes eight (8) muffins.— Mrs. J. W. 
Marelius, 2329 Cornelia St., Chicago, 111. 

ENTIRE WHEAT MUFFINS.— Sift together 1 cup each of 
wiheat and rye flour, 1 tablespoon of sugar, a pinch of salt and 2 
level teaspoons of baking powder. Beat 1 egg lightly, add' large 
24 cup of milk and stir into the dry ingredients; add 3 tablespoons 
of melted butter and bake in hot oven 25 minutes. — Mrs. C. J. 
Jeffries, Winnetka, 111. 

GRAHAM MUFFINS.— 2 eggs, % cup sour cream, y 2 cup 
sugar, 2 teaspoons baking powder, 1 cup white flour, J4 teaspoon 
salt, enough graham flour to make stiff batter. Beat the sugar 
with the eggs; add the sour cream and salt; sift in the white flour 
with baking powder; mix thoroughly, and then add enough gra-. 
ham flour to make a stiff batter. — Mrs. J. S. Put man, Wheeling, 
111. 

HONEY MUFFINS.— Sift together \y 2 pts. flour, 2 teaspoons 
baking powder, and y 2 of salt. Work in 2 tablespoons of butter; 
beat and add 3 eggs, 1 cup of honey and l / 2 pt. of milk. Bake in 
hot oven. — Mrs. C. J. Jeffries, Winnetka, 111. 

NEW YORK RYE MUFFINS— Sift and mix 1 pt. of rye 

flour y 2 pt. of a cornmeal, l / 2 pt. of flour, 3 teaspoons of baking 
powder, 1 tablespoon of sugar and 1 teaspoon of sa&t; work in 1 
tablespoon of lard and butter, and add 2 beaten eggs with 1 pt. 
of milk; beat into a firm batter. Grease muffin-pans and fill 2 /$ of 
their capacity. Bake in hot oven. — -Mrs. C. J. Jeffries, Winnetka, 
111. 

OATMEAL MUFFINS.— Mix thoroughly together y 2 cup 
rolled or flaked oats, 1J4 CU P flour, 3J4 teaspoons baking powder, 
J4 cup milk, 1 egg, 2 tablespoons sugar, l / 2 teaspoon salt, 2 table- 
spoons butter. Mix and bake in muffin rings. — Mrs. Edith Fair- 
child, Glen View, 111 



COOK COUNTY COOK BOOK 99 

QUEEN OF MUFFINS.— Cream together % cup butter, V* 
cup sugar, 1 egg t 2 cups flour, 54 teaspoon baking powder, Y\ cup 
milk; cream, butter and sugar, add beaten egg f add milk and flour 
and baking powder alternately. Bake in buttered gem pans.— 
Mrs. H. A. Sherman, Palatine, 111. 

VARIATION I. — Mix well 1 cup brown sugar, 1 cup sour 
milk or buttermilk, pinch salt, 1 tablespoon butter or lard, 1 small 
teaspoon soda; add 2 small cups graham flour. — Mrs. Castle Hop- 
kins, Winnetka, 111. 

TWIN MOUNTAIN MUFFINS.— Cream together */ 2 cup but- 
ter, li cup granulated sugar, % teaspoon salt, 1 egg, well beaten; 
add 54 cup sweet milk, 2 cups flour, 4 level teaspoons baking pow- 
der. Bake in buttered tins in quick oven. — Mrs. Ella Fairchild, 
Palatine, 111. 

RICE MUFFINS.— Mix 6 cups of rice flakes, l l / 2 cups or flour, 
1 teaspoon of salt, 4 level teaspoons of baking powder, 1 tablespoon 
of sugar, 2 well-beaten eggs f 2 cups of milk, 2 tablespoons of unelt- 
ed Ko-nut. Bake 25 minutes. — Mrs. E. D. Kelley, Winnekta, III. 

TOASTED ENGLISH MUFFINS.— Open the sides of the 
muffin, insert the toasting fork and toast lightly. Then pull it 
apart, lay butter on each half, and close again. Put on a hot plate. 
Serve with maple syrup. — Mrs. C. J. Jeffries, Winnetka, 111. 

SQUASH MUFFINS.— Add to 1 pt. sifted squash, 1 beaten 
egg, J A cup sugar, 1 tablespoon butter, 3 pts. flour, % cake yeast, 
milk enough to make a stiff batter, not quite as stiff as for bread; 
beat the egg, sugar and butter with the squash. Let rise, knead 
into muffin shapes, let rise again and bake. — Mrs. D. O. Dooley, 
Bensen, 111. 

POP-OVERS 

POP-OVERS.— Beat 4 eggs, add 1 pt. of sifted flour, and thin 
with 1 pt. of milk; add Vi teaspoon of salt and 1 tablespoon of 
melted butter. Beat vigorously for 10 minutes and pour into hot 
pop-over cups or gem tins and bake in a quick oven.^Mrs, Gust, 
W. Youngsiedf, 403 S. 3rd Av§,, Maywood* IU* 



100 BREAD 

ILLINOIS POP-OVERS.— Sift twice 1 cup of flour; add to it 
gradually 2 eggs, mixed thoroughly together, 1 cup of milk and a 
little salt; beat until smooth. Put into greased hot gem-pans and 
bake in moderately quick oven for 45 minutes. If properly ibaked 
they will swell 6 times their original bulk. — Mrs. C. J. Jeffries,, 
Winnetka, 111. 

PUFFS 

BREAKFAST PUFFS.— Mix y 2 cup water, y 2 cup milk; add 
the 1 cup flour gradually, beat until light, pour into hot 'buttered 
gams. Bake 30 to 35 minutes in hot oven. — Mrs. Ernest D. Dean, 
Glen View, 111. 

GRAHAM PUFFS.— To 1 qt. graham flour add y 2 pt. fine 
white flour, and enough warm milk or water to make a thick bat- 
ter, no salt or baking powder required; have your oven hotter than 
for biscuit and your gem pans standing in the oven until you get 
ready; beat batter thoroughly, grease your pans and drop in while 
the irons are smoking hot. Bake quickly a nice 'brown. — Mrs. 
Frank Ferguson, Franklin, 111. 

STEAM PUFFS.— Cream together 2 eggs, 4 tablespoons su- 
gar, 4 tablespoons melted butter; add cup sweet milk, 1 cup 
chopped raisins, 2 cups flour sifted with 3 teaspoons baking pow- 
der. Steam y 2 hr. in cups; to be eaten with maple syrup. — Mrs. 
C. Buttercup, Bensen, 111. 

"BELVIDERE PLANTATION" BRANDON PUFFS.— 1 

yeast cake. Make into a stiff (batter over night with sweet milk, 

1 qt. of flour, 1 teacup butter, 4 eggs. Next morning add a teacup of 
cornmeal, sifted finely, beat well and put to rise in cups or muffin 
pans, and bake when light. — Mrs. Joseph Dunlop, Bartlett, 111. 

ROLLS 

ROLLS. — Bring to a boil 1 qt. sweet milk, 1 teaspoon sugar, 

2 tablespoons butter, salt as for bread. Allow the mixture to cool 
to lukewarm, add 1 yeast cake; stir in flour enough to make a thin 
batter, then cover warm and let stand over night. In the morning 
mix same as bread (not very stiff) and! let rise, then roll out like 



COOK COUNTY COOK BOOK 101 

biscuits and fold one side over on other and press down once. 
Put in tin, let rise and bake in moderate oven. — Mrs. Alex. Drexel, 
Park Ridge, 111. 

BAKERS' ROLLS.— -Scald 1 pt. sweet milk, while hot add 
tablespoon butter; when milk is lukewarm add the well beaten 
white of 1 egg, */> cup granulated sugar, 1 yeast cake; stir in flour 
and mould into a loaf, Let rise over night and mould 3 times, 
then roll out to an inch in thickness, cut into biscuits, butter on ^ 
and fold 1 over, let rise and bake in quick oven. — Mrs. H. B. San- 
born, Bartlett, 111. 

VARIATION I.- — Take 1 pt. bread sppnge, add beaten whites 
of 2 eggs, % cup sugar, Yz cup butter, mix well and set in a warm 
place to rise, then roll out to a thickness of J4 inch, cut out with 
cake cutter; butter top of one and place another one over, set aside 
to rise and bake for J^ hr. Currants may be added if desired. — 
Mrs. C. C. Clancy, Kenilworth, 111. 

BOSTON ROLLS.— Mix together 1 pt. new milk (warm), y 2 
cup sugar, butter size of an egg, 1 cup yeast, and flour enough to 
make a thick paste, ^ teaspoon salt, let rise over night, knead in 
the morning the same as bread, the more times it rises the better; 
keep in a warm place; when ready to rise the last time, roll out 
lightly on the breadboard quite thick, dip in melted butter and 
lard, let rise till very light. Bake 54 'Of an hr. — Mrs. Ethan Earle, 
Mayfair, 111. 

STEAMED BROWN BREAD ROLLS.— Beat together */ 4 
cup sugar, 1 egg, then add 2j4 cups buttermilk, 1 teaspoon salt, 1 
teaspoon soda, 3 cups grahamu flour and enough white flour to 
make a stiff batter. Have ready 4 1-lb. baking powder cans, J^ 
full of grahaim batter, put on lids and steam 2^4 hrs.; remove from 
steamer and set in oven for 15 minutes with lids off; by that time 
they may be turned upside down and with a little shaking will 
turn out on a board. — Mrs. Jane Evers, Winnetka, 111. 

HOT CEREAL ROLLS.— Mush, or any cereal that can be 
warmed over, will make nice rolls. Add graham flour to form a 
stiff dough. Knead it very little, cut into shape of rolls and bake 
quickly. If the mush is of cornmeal, fine white flour may be added. 
—Mrs. C. J. Jeffries, Winnetka, 111. 



102 BREAD 

CHELSEA ROLLS.— Make a biscuit dough with 1 qt. flour, 2 
large teaspoons baking powder, ]/ 2 teaspoon salt, 4 tablespoons 
lard, and 1 cup sweet milk; roll out to about % inch thick, spread 
with 2 tablespoons butter, 1 cup sugar, mixed with 1 teaspoon 
cinnamon, 1 cup currants. When all spread, give a light roll with 
rolling-pin to keep the currants from dropping out. Roll as you 
would a jelly roll, cut in slices about 1 inch thick, place in pan 
and bake a light brown; glaze with a spoon of milk and sugar. — 
Mrs. Chas. Eggleston, Wheeling, 111. 

CINNAMON ROLLS.— Take 1 lb. bread dough, roll out 
to 1 inch thick, butter very lightly all over it and sprinkle with 1 
tablespoon of cinnamon and J / 2 cup sugar. Have your dough 
rolled out twice as long as wide. RoU up the long side over and 
over and put eggs with water to stick and with a sharp knife cut 
in 2-inch rounds and lay in a baking tin close together and let 
rise and bake in a rich brown. — 'Mrs. Chas. Ellis, Winnetka, 111. 

VARIATION I. — 3 cups flour, 3 teaspoons baking powder, 
butter size of an egg; mix as little as possible, roll thin, spread 
with 'brown sugar, cinnamon and a little butter; roll up and slice 
into Y* inch slices, and ibake in medium oven. — Mrs. C. E. Rawlins, 
Glen View, 111. 

DELICIOUS ROLLS.— Set a sponge at 9 o'clock in the even- 
ing with a pt. of new wilk, warmed, and 2 /z cup yeast with flour 
enough to stir with a spoon. Beat until it is perfectly smooth. 
When the sponge is very light next morning, add 1 cup each of 
sugar and butter and 4 eggs, cream the butter and sugar together. 
Add ^'teaspoon of soda dissolved in a little water, and the eggs, 
1 at an time, well beaten, or the yolks well beaten, then the whites 
well beaten. Mix this into the sponge and beat it thoroughly. 
Sift in enough flour by degrees to make it as stiff as can be stirred 
with a wooden spoon. Let it rise again until very light and 
spongy. Flour your hands and pinch off enough to make a cake, 
a little larger than an egg. Mould it with as little handling as 
possible. Bake in pans on buttered paper, but do not let them 
touch each other. Let them rise again very light, before baking. 
When baked mix up the yolk of an egg with a little milk and 
spread over the top of the rolls with a cloth and sift flour over 
that. — Mrs. C. E. Westinghous, Mayfair, 111. 



COOK COUNTY COOK BOOK 103 

FRENCH ROLLS.— Add to 1 pt. scalded milk 1 teaspoon salt, 
% cake yeast, l /2 cup sugar, 1 tablespoon butter; stir in flour to 
make a sponge, let rise over night. Next morning mix stiff and 
*et to rise again; mix down twice, cut with cake cutter and double 
over; cook in moderately hot oven. — Mrs. Ella Fairchild, Palatine, 
111. 

FRUIT ROLLS.— % cup shortening, and sufficient sweet milk 
to make a dough. Mix 3 cups flour and 6 very scant teaspoons 
baking powder thoroughly; add 2 heaping tablespoons sugar and 
salt and rub in shortening, then add milk, stirred in gradually. 
Turn dough on board and knead a little, then roll out and brush 
with melted butter; cut with biscuit cutter, and on half sprinkle 
raisins, turn other half over it and bake. — Mrs. >C. C. Cleveland, 
Bartlett, 111. 

FRUIT AND NUT ROLLS.— Sift together 3 times 3 cups 
flour, 4 teaspoons baking powder, y 2 cup white sugar and y 2 
teaspoon salt. Work in from Ys to J4 cup of shortening, then mix 
to a dough with milk. Turn the dough on to a floured board, 
knead slightly; then roll out into a rectangular sheet about Y* of 
an inch thick. Brush over the sheet of dough with softened but- 
ter, sprinkle with sultana raisins or currants and hazel nuts cut 
into several pieces. Roll up the dough compactly, then cut the 
roll in pieces 1 inch long. Set these on end close together in a 
buttered pan. Bake about 20 minutes. — Mrs. William Myers, 
Franklin, 111. 

GRAHAM ROLLS.— Stir a pinch of salt and y 2 teaspoon of 
soda into 1 cup of sour milk. Add a little graham flour, then 1 
beaten egg and enough more graham flour to make a stiff batter, 
lastly add 1 teaspoon melted shortening, put in hot pans in hot 
oven. — Mrs. C. E. Westinghous, Mayfair, 111. 

PARKER HOUSE ROLLS.— Scald 2 cups milk, add 3 table- 
spoons butter, 2 tablespoons sugar, 1 teaspoon salt. When warm 
add 1 yeast cake disolved in % cup lukewarm water and 3 cups 
flour; beat well, cover and let rise until light, cut down and add 
enough flour to knead and roll out to Yz inch thickness, shape with 
biscuit cutter first dipped in flour; dip the handle of a silver knife 
in flour and with it make a crease through the middle of each roll, 



104 BREAD 

brush over half of each piece with melted butter, fold and press 
edges together, place in a greased pan, let rise and bake in a hot 
oven 15 minutes. — Mrs. Frank Ferguson, Franklin, 111. 

VARIATION I.— 3 tablespoons butter, 1 tablespoon salt. 
Scald 1 pt. sweet milk and pour it over 1 tablespoon sugar, wihen 
lukewarm, add 2 cakes compressed yeast, dissolved in 4 cups luke- 
warm water, then add 3 cups sifted flour. Beat hard, cover and let 
rise until it is a frothy mass, then add 3 cups more flour. Let rise 
again until twice its original bulk, place it on your kneading 
board. Knead lightly. Then roll out ^2 inch thick. With a bis- 
cuit cutter cut out the rolls; brush each piece with butter, fold and 
press the edges together, and place theim in a greased pan 1 inch 
apart. Let rise until very light and bake in a hot oven 20 min- 
utes. — (Mrs. Ohas. C. Evans, Winnetka, 111. 

POTATO ROLLS.— Pare and boil until soft 4 good sized po- 
tatoes; then mash them smooth and add 1 heaping tablespoon 
butter, 1 teaspoon salt, 1 or 2 well beaten eggs, 1 pt. sweet milk, 
lukewarm, and 1 scant pt. light bread sponge, with enough flour to 
make a dough that can be kneaded. Set in a warm place to rise, 
and when light shape into balls the size of an egg. Let rise again 
and when very light bake 15 or 20 minutes in a moderately hot 
oven. — Mrs. C. Buttercup, Bensen, 111. 

VARIATION I.— Stir all together 1 cup mashed potatoes, V 2 
cup melted lard, 2 eggs, well beaten, 1 tablespoon sugar, 1 teaspoon 
salt, 1 compressed yeast cake, dissolved in cup of warm water. 
Let rise J /2 ihr.; then knead 15 minutes; let rise again; roll and cut 
and butter; let rise and bake. This will make 40. — Mrs. Joseph 
Dunlop, Bartlett, 111. 

SQUASH ROLLS.— To 1 cup boiled and sifted squash add 1 
beaten egg, 2 tablespoons sugar, 2 cups sour milk, in which dis- 
solve 1 teaspoon soda, y 2 teaspoon salt and sifted flour to make a 
stiff batter. Bake in well-greased roll-pans in quick oven. — Mrs. 
Alex. Drexel, Park Ridge, 111. 

STUFFED ROLLS.— Cut fresh rolls in two lengthwise, scoop 
out most of the soft part. Mix well 1 teaspoon of butter, 1 dessert- 
spoon potted ha<mi, 54 hard-boiled egg, chopped fine, 1 radish, sliced 



COOK COUNTY COOK BOOK 105 

thin, 2 leaves of lettuce cut up small. Spread this on both sides 
of the rolls and close. Serve on a napkin. — Mrs. C. J. Jeffries, 
Winnetka, 111. 

TEA ROLLS. — 2 qts. flour, into which rub 1 large tablespoon 
lard, 1 pt. cold boiled milk, % cup sugar, y 2 yeast cake; make a 
hole in flour, pour in the liquid and let rise over night; knead in 
morning and let rise until noon, then knead and roll out, cut with 
round cake cutter, butter half, turn other half over on to it, and let 
rise until tea time. Bake 25 minutes in quick oven. — Mrs. Jennie 
Case, Franklin, 111. 

RUSKS 

RUSKS.— Take 1 qt. bread dough; when ready to mould into 
loaves add y 2 of an egg, beaten thoroughly, butter or lard size of 
an egg, y cup of sugar, mixed well; add flour to mould until stiff 
and smooth; roll to y inch thickness; cut out with ibiscuit cutter, 
butter, and fold over y 2 , let them rise and bake in a quick oven. — 
Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

SALLY LUNN.—Scald 1 pt. of milk, when cool add l / 3 cup of 
cottolene, 1 tablespoon of sugar, 1 teaspoon of salt, and y cup of 
yeast or y$ cake of coimipressed yeast. Beat thoroughly and set to 
rise over night. In the morning dissolve 2 teaspoons of soda in a 
spoon of water, stir it in the batter with 4 well-beaten eggs. Turn 
all into a well-greased cake dish to rise again. Bake about 45 
minutes, and serve warm from the oven. — Mrs. T. L. Gillette, Win- 
netka, 111. 

SCOTCH BANNOCK— Mix dry 2 heaping cups oatmeal, 1 
cup flour, 1 teaspoon soda, small y cup sugar; mix with 1 cup 
sour cream. — Mrs. William Westlake, Wheeling, 111. 

SCOTCH SCONES.— 4 cups flour, 3 teaspoons baking pow- 
der, or J4 teaspoon soda and 2 teaspoons cream of tartar, y 2 tea- 
spoon salt, mix in flour and butter size of an egg. Make a hole in 
flour and put in 1 cup sugar and 2 eggs, barely breaking eggs 
with knife, pour enough sweet milk to mix soft, rub egg over top 
of scones before putting in oven. Bake very quick. — Mrs. Andrew 
Anderson, Kenilworth, 111. 



106 BREAD 

VARIATION I. — Mix and sift together 2 cups flour, 4 level 
teaspoons baking powder, y 2 teaspoon salt, 2 teaspoons sugar, and 
y 2 cup sweet cream; rub 1 tablespoon of butter with the tips of 
the fingers, add the eggs, well beaten, and the cream. Toss on 
a floured board, pat with the rolling-pin and lightly roll it. Bake 
to a delicate brown.— -^Mrs. Joseph Wylegalla, 1415 S. 2nd Ave., 
Maywood, 111. 

VARIATION II. — Sift 2 cups flour, 2 heaping teaspoons bak- 
ing powder, 1 level teaspoon salt, into a mixing bowl, rub in thor- 
oughly 2 tablespoons butter or lard, wet with sweet milk to make 
a soft dough, divide into 4 pieces and roll each piece out until 
about ]/i inch thick, bake in griddle on top of stove to a delicate 
brown on either side. — Mrs. John Barber, Mayfair, 111. 

GRAHAM SCONES.— 1 cup white flour, 2 teaspoons baking 
powder, a little salt, sift altogether; add 1 cup graham flour, y 2 
cup sugar, l / 2 cup shortening. Beat up 1 egg in a saucer and leave 
a while. Pour out y 2 egg in a cup and fill with cold water and 
mix to a soft dough, roll out in squares and brush with egg left 
in saucer. — Mrs. J. Donohoe, Winnetka, 111. 

FRITTERS 

FRITTERS. — 2 eggs, 1 pt. sweet milk, flour enough to make 
a thin batter. Dip the tablespoon in flour and then into the batter 
and drop into the sizzling fat. These fritters can be made very 
pretty by practice; eat hot with maple or any good syrup, sugar 
or cream. — Mrs. H. B. Sanborne, Bartlett, 111. 

VARIATION I.-— 1 egg f 1 qt. buttermilk, 1 teaspoon soda, 
flour to make a stiff batter; dip out by tablespoons and fry in hot 
dripping, lard, butter or oil, — Mabel Sturtevant, 105 S. Dearborn 
St., Chicago, 111. 

VARIATION II.— -Make a stiff batter with 1 egg f 1 cup sweet 
milk, pinch of salt, scant teaspoon baking powder, % teaspoon 
soda and fry in hot lard. Serve with warm maple syrup. — Mrs. 
Conklin, 914 N. 5th Ave., Maywood, 111. 

APPLE FRITTERS.— Peel, core, slice round in four slices 4 
medium sized apples. Make a batter of 2 well-beaten eggs, 1 pt. 



COOK COUNTY COOK BOOK 107 

of milk, J4 teaspoon of salt, 2 tablespoons of sugar, a teaspoon of 
baking powder and flour enough to make about like cake mixture. 
Dip apples in batter and turn and fry in deep lard. Nice for 
breakfast. Will serve 6.— Mrs. E. McGrath, 315 S. 5th Ave., 
Maywood, 111. 

VARIATION I. — Pare and core 6 large apples, cut them 
into slices about a *4 inch thick, sprinkle pounded sugar over 
them, and set them by for an hr. or more; dip each piece of apple 
in the batter and fry theim in hot lard about 6 minutes; the lard 
should not be too hot at first, but must become hotter as they 
are frying. Serve on a napkin with sifted sugar over them. The 
batter is made by beating and straining the yolks of 7 eggs and 
the whites of 3; mix into them a little grated nutmeg, a pt. of 
sweet milk, a pinch of salt and a glass of brandy, beating the 
mixture well, and then add sufficient flour to make a thick batter. 
This is an old southern recipe. — Mrs. C. C. Cleveland, Bartlett, 111. 

BANANA FRITTERS.— 1 cup of flour, yolks of 2 eggs, beaten 
well, 1 tablespoon of butter, 1 cup of milk or water; add the whites 
last of all, whipped to a stiff froth. Slice 3 bananas around 
(sprinkling with a little lemon will improve the flavor). Stir into 
the batter and fry by spoonfuls in hot lard, having a slice of banana 
in each fritter. Sift powdered sugar over them. A simpler way 
is to cut the bananas in two across, and steep them in a syrup of 
sugar and water. After an hr. drain, rolL in flour and fry in hot 
lard. Boil the sugar and water into a syrup and serve with them 
as a sauce.— Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

PINEAPPLE FRITTERS.— May be made in the same man- 
ner as Banana Fritters. Omit the lemon. The pineapple will be 
improved by sprinkling the slices with sugar over night. — Mrs. 
Conklin, 914 N. 5th Ave., Maywood* 111. 

BLACKBERRY FRITTERS.— Mix 1 cup of blackberries with 
V/2 cups of common batter, and drop by tablespoons into hot lard. 
Any kind of berries or other fruit, fresh or canned, may be used 
instead of blackberries. Put in a pan over the fire yi pt. of water, 
1 cup of sugar; boil 20 minutes; remove from the fire, and add 1 
teaspoon each of extract of cloves, mace and gingers-Mrs. Conk? 
}in, 914 N. Itb Ave., Maywood, I'll 



108 BREAD 

CELERY FRITTERS — Parboil celery which has been cut 
into 3-inch pieces until soft; drain, sprinkle with salt and pepper; 
dip in batter, fry in deep fat. Drain and season with tomato sauce. 
— Mrs. C. E. Westinghous, Mayfair, 111. 

CEREAL FRITTERS.— Take any left-over cereal, as hominy, 
oatmeal, farina, shredded wheat, cream of wheat, etc.; mix with 1 
cup sour milk, 2 eggs, 1 teaspoon sotla, y 2 teaspoon salt; flour 
enough to make a stiff batter. Drop by spoon into hot fat and 
fry. Serve hot with syrup. — 'Mabel Sturtevant, 105 S. Dearborn 
St., Chicago, 111. 

CHICKEN FRITTERS.— Chop cold left-over chicken coarse- 
ly, season with salt, pepper and a little lemon juice; mix all to- 
gether well and let it stand about 1 hr.; make a batter of 2 eggs, 
1 pt. of milk, a little salt, and flour enough to make a good -batter; 
stir the chicken into this and drop it by spoonfuls into boiling fat; 
fry brown, drain well and serve hot. Cold veal can be utilized in 
this way and will be found nearly as nice as the chicken. — Gladys 
Harris, Winnetka, 111. 

CLAM FRITTERS — 25 clams cut in two, 2 eggs, J^ cup 
flour, 2 teaspoons baking powder; season and fry in hot lard. — 
Mrs. M. Anthony, Des Plaines, 111. 

CORN FRITTERS.— To 2 cups of corn add 2 or 3 well-beaten 
eggs, 3 tablespoons of cream or new milk and a small cup of flour, 
with a little salt. Drop in spoonful into hot fat and fry a light 
brown. Or else cook them on the griddle-iron like any other 
cakes. — Mrs.. E. D. Kelley, Winnetka, 111. 

CORNMEAL FRITTERS.— 1 cup cornmeal, 1 level teaspoon 
salt, 1 tablespoon shortening, 1 tablespoon sugar. Stir boiling 
water over these ingredients mixed till it reaches the consistency 
of hasty pudding; when cool stir in 2 eggs (1 egg will do), add 1 
cup sour milk, sweetened by a tablespoon of soda. Fry in hissing 
fat. Dip from bottom of batter. — Mrs. Alimond Case, Palatine, 111. 

CUCUMBER FRITTERS.— Slice thin an old cucumber, and 
leave in salted water f or- 1 hr., drain; for the batter use 3 eggs, 1 pt. 
of milk, 1 teaspoon of baking powder, sifted with flour sufficient to 



COOK COUNTY COOK BOOK 109 

make it the consistency of pancakes; add the cucumbers, and drop 
a spoonful in a hot spider, well 'buttered; turn as soon as brown, 
or add flour, and fry in hot lard. — Eloise Jennings, Winnetka, 111. 

ECONOMICAL FRITTERS.— Take any small bits of left- 
over meat, fish, fowl, vegetable; rice, macaroni, fresh or cooked 
fruit; stale bread, cracker, cake or cooky crumbs; add to 1 egg, 
well beaten; mix thoroughly; add 1 cup milk, enough of flour to 
make a stiff batter and season according as ingredients demand. 
Fry in bubbling fat.— -Mabel Sturtevant, 105 S. Dearborn St., Chi- 
cago, 111. 

FRENCH FRITTERS.— Put 1 cup of flour into a bowl, beat 
the yolks of 2 eggs; add 1 cup of cold water and stir this gradu- 
ally into the flour and ibeat vigorously; add J4 teaspoon salt and 1 
teaspoon of melted butter and stir in the whites of the eggs beaten 
to a stiff froth, and stand away for at least 2 hrs., but not longer 
than 12 hrs. Fruit fritters, as apple, orange, pineapple, peach, 
pear, banana, etc., may be made by dipping slices into this batter 
and frying.— Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

ORANGE FRITTERS.— Make a batter of 3 eggs, 2 cups of 
milk, \y 2 cups of prepared flour and a pinch of salt. Dip into 
this the slices of 6 sweet oranges, and fry them in boiling lard. 
Drain in a colander on white paper, and eat hot with a sauce made 
by creaming 2 tablespoons of butter in 1 cup of sugar, flavoring 
with lemon juice and cooking with 1 cup water. — Mrs. Conklin, 
914 N. 5th Ave., Maywood, 111. 

PEACH FRITTERS.— Peel the peaches, split each in two, and 
take out the stones; dust a little powdered sugar over them; dip 
each piece in the batter, and fry in .hot lard. A sauce to be served 
with them may be made as follows: Put 1 oz. of butter in a 
saucepan, and whisk it to a cream; add 4 oz. of sugar gradually. 
Beat the yolks of 2 eggs; add to them a dash of nutmeg, and a 
gill each of cold water and rum; stir this into the lukewarm bat- 
ter, and allow it to heat gradually. Stir constantly until of a 
smooth, creamy consistency, and serve. This batter is made as 
follows: Beat the yolks of 3 eggs; add to them 1 cup of milk, or 
Vi cup, a saltspoon of salt, 4 oz. of flour; mix. Use more milk if 
flour is old.— iMrs. Conklin, 914 N. 5th Ave., Maywood, 111. 



110 BREAD 

QUEEN FRITTERS.— % cup butter (scant), y 2 cup boiling 
water, y 2 cup flour, 2 eggs; mix as cream puffs, drop by spoonfuls 
and fry in deep fat. Drain, fill with preserves or cream filling 
and sprinkle with powdered sugar. — Mrs. C. F. Adams, Franklin, 
111. 

FLAKED RICE FRITTERS.-HMix 4 cups of flaked rice, i 
cup of flour, 2 level teaspoons of baking powder, y 2 teaspoon of 
salt, % teaspoon of paprika, 1 egg t 1 cup of milk. Drop by 
spoonfuls into hot fat, vegtable oil or ko-nut, and fry S minutes. — 
Mrs. E. D. Kelley, Winnetka, 111. 

RICE FLOUR FRITTERS.— Mix together 2 cups rice, 2 tea- 
spoons baking powder, 2 eggs, a little salt and milk enough to 
make a stiff batter. Drop into boiling fat of any kind desired and 
fry a light brown, and serve with any kind of syrup, sugar or 
cream. — Mabel Sturtevant, 105 S. Dearborn Ave., Chicago, 111. 

SNOW FRITTERS.— Beat 1 egg until light, add to it */ 2 pt. of 
milk, then y 2 teaspoon of salt and y 2 cup of flour; give a thor- 
ough and continuous beating for 5 minutes. Have ready a pan of 
boiling fat; stir the snow lightly into the batter; drop by spoon- 
fuls into the boiling fat, and fry until a nice brown. — Mrs. Conk- 
lin, 914 N. 5th Ave., Maywood, 111. 

SPANISH FRITTERS.— Pare the crust from a stale loaf, cut 
in slices an inch thick. Beat up the yolks of 3 eggs with a pt. of 
sweet milk, in which put a teaspoon of salt. r Have your skillet hot 
and put in a y 2 tablespoon of lard. Dip slices in milk and fry a 
nice brown.— Mrs. Mary Carpenter, Des Plaines, 111. 

SWEET FRITTERS.— These fritters are of two classes: (1) 
A thick batter in which baking powder is used and the fruit is 
added in small pieces or the crushed pulp only. (2) Thin batter 
made without baking powder and the fruit put in in large pieces. 
To make the batter. — 1 cup flour, 2 teaspoons baking powder, % 
teaspoon salt, y 2 tablespoon powdered sugar, according to the 
acidity of the fruit used, % cup milk or water, 1 egg t beaten, 1 
tablespoon melted butter, lemon juice if bananas are used. Mix 
and sift dry material, add liquid, add the fruit, if bananas, force 
through a sieve. Fold in the whites of egg last. Drop by spoon- 
fuls in hot fat and cook until browned.— Mabel Sturtevant, 105 S. 
Dearborn St., Chicago, 111. 



COOK COUNTY COOK BOOK 111 

VANILLA FRITTERS.— Place 3 tablespoons of sifted flour 
in a bowl; add' Y\ teaspoon of baking powder, 1 tablespoon of 
stale macaroon crumbs, a pinch of salt, the yolk of an egg and a 
dessertspoon of melted butter. Mix thoroughly and add gradually 
V\ cup of lukewarm water; beat to a smooth cream, add the 
whites of 2 eggs, beaten stiff, and 1 teaspoon of vanilla. Drop a 
spoonful of the batter in a saucepan half full of boiling fat. Take 
out quickly. Drain carefully on clean, greased paper and sprinkle 
with sugar. — Mrs. C. J. Jeffries, Winnetka, 111. 

PANCAKES 

GRIDDLE OR PANCAKES.— 1 cup, flour, % teaspoon salt, 
1^4 teaspoons baking powder, 1 egg f Y\ cup milk, y 2 teaspoon melt- 
ed butter; mix dry ingredients; add liquid gradually; add butter. 
Do not beat too much. Have pan hot, rubbed with fat pork, as 
butter burns very easily. Drop by spoonfuls. Batter should be 
thin enough to allow to spread out over pan. When puffed and 
full of bubbles, cooked on edge, turn and cook other side. — Mabel 
Sturtevant, 105 S. Dearborn St., Chicago, 111. 

VARIATION I. — 1 qt. sour milk, 1 large teaspoon salt, 1 egg, 
well beaten, flour enough to make a thin batter, just before ready 
to bake, beat in 2 teaspoons of soda, dissolved in warm water. — 
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

ADAMS' ALE (WATER) PANCAKES.-^Sift together 2 tea- 
spoons of baking powder and 2j4 cups flour, add 1 heaping table- 
spoon each of cornmeal and sugar, 1 teaspoon of salt, beat in 
enough cold water to make a thin, smooth batter; add 2 well- 
beaten eggs. Bake on a hot griddle, — Mrs. C. J. Jeffries, Win- 
netka, 111. 

BATTER CAKES.— 2 eggs, 1 cup of meal, 1 saltspoon of 
salt, 1 cup of milk., Make a thin batter, adding more milk if 
necessary, and bake on hot griddle. A tablespoon of melted but- 
ter is an improvement. — Mabel Sturtevant, 105 S. Dearborn St., 
Chicago, 111. 

VIRGINIA BATTY CAKES.— 2 cups of sifted flour, 1 of 
cornmeal, 3 eggs beaten separately, made into a batter with but- 
termilk, or some milk in which a teaspoon of soda has been thor- 



112 BREAD 

oughly dissolved. Pour upon greased griddle from a spoon, and 
allow the cakes to have the thickness of good buckwheat cakes. — 
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

BREAD GRIDDLE CAKES.—l^ cups fine bread crumbs, \y 2 
cups 'hot milk, 2 talblespoons butter, 2 eggs, y 2 cup flour, y 2 tea- 
spoon salt, Zy 2 teaspoons baking powder. Mix in the order given. 
1 cup any cooked cereal may be used instead of bread crumbs. 
Cook as other Griddle Cakes. — Mabel Sturtevant, 105 S. Dearborn 
St., Chicago, 111. 

BREAD PANCAKES.— Soak 3 cups of Ibread 1 hr. in sweet, 
sour, buttermilk or water; add 1 or 2 beaten eggs, 1 teaspoon salt, 1 
teaspoon soda or baking powder and enough flour to make a thin 
batter.— ^Mrs. Leslie V. Warren, 211 S. 8th Ave., May wood, 111. 

BUCKWHEAT CAKES.— 1^ pts, of sifted buckwheat flour, 
1 coffee cup of cornmeal, 1 coffee cup yeast, 1 tablespoon of but- 
ter and lard, mixed and melted, 1 heaping tablespoon of forown 
sugar. Mix the buckwheat with the yeast, using a granite spoon; 
add meal, salt and enough lukewarm water to make a stiff batter. 
In the morning stir it, add sugar, lard and a pinch of soda, thin 
with a little sweet ffhilk. If wanted for breakfast make at 8 o'clock 
in the evening, and for tea, make about 10 a. m. — Mabel Sturte- 
vant, 105 S. Dearfborn St., Chicago, 111. 

BUCKWHEAT PANCAKES.— Mix 3 tablespoons molasses 
with a qt. of sour milk or buttermilk and 2 beaten eggs, then add, 
stirring slowly, enough buckwheat flour to make a nice batter, and 
1 handful of cornmeal, 1 teaspoon soda. Salt to taste, 1 teaspoon 
of baking powder. Bake immediately on ihot griddle. — Mrs. Ju- 
lius Casper, Wheeling, 111. 

VARIATION I.— 1 qt. buckwheat flour, 1 pt. of wheat flour, y 2 
teacup of yeast, a pinch of salt. Make into a batter and set to 
rise. Tlhin with a cup of sweet milk and add a small pinch of soda. 
Bake quickly on a well-greased gricldle, butter while hot and send 
to the ta'ble. — Mrs. I. S. Putnam, Wheeling, 111. 

CORNMEAL PANCAKES.— 1 cup sour milk, y 2 teaspoon 
soda, 1 egg, well beaten, equal parts of flour and cornmeal to make 
a soft batter; fry on a hot buttered pan. — -'Mrs. Frank Cress, Park 
Ridge, 111. 



COOK COUNTY COOK BOOK 113 

DROP CORN CAKES — 1 pt. cornmeal, 2 pts. •boiled grits c 
small hominy, 3 eggs, piece of butter size of an egg f then thin 
with milk until you can drop themi with a spoon on a pan, and 
bake brown. — 'Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

CRACKER PANCAKES.— 4 crackers, 2 cups sour milk or but- 
termilk, 1 or 2 eggs, 1 teaspoon salt, 1 teaspoon soda. Roll crackers, 
add butter and let stand a few minutes, add other ingredients, and 
flour to make a batter. — Mrs. Chas. Johnston, Des Plaines, 111. 

CHESTNUT GRIDDLE BREAD.— Separate 2 eggs; to the 
yolks add y 2 cup milk; mix. Stir in % cups chestnut meal. Cov- 
er and stand in a cool place over night.' -Next morning add the 
whites of the eggs, well beaten, a level teaspoon of haking powder, 
and y 2 a teaspoon of salt. Make into thin cakes and ibake either in 
a hot oven or on a hot griddle.— Mrs. Ralph Charters, Park Ridge, 
111. 

FEATHERY FLAPJACKS.— 1 qt. of yellow cornmeal, 1 
handful wheat flour, 3 teaspoons of ibaking powder, \y 2 teaspoons 
of salt, 1 pt. of sour milk, 1 teaspoon of soda, 2 eggs, enough cold 
water to make a thin batter and fry on very hot pancake griddle.— 
Mrs. J. C. Jeffries, Winnetka, 111. 

FLANNEL CAKES.— 1 pt. of meal and 1 pt. of flour, 1 tea- 
spoon salt, yeast enough to raise it, or Y\ of an yeast cake. Mix 
the batter with tepid water, almost as thick as for buckwheat cakes. 
When risen, bake in a griddle. — Mabel Sturtevant, 105 S. Dearborn 
St., Chicago, 111. 

VARIATION I.— Heat y 2 pt. of new milk, add to it 1 heap- 
ing tablespoon butter, let it melt, then add y 2 pt. of cold milk, 2 
yolks beaten light, 2 tablespoons of yeast, 1 teaspoon salt, flour to 
make a stiff batter, set over night, or allow 4 hrs. to rise. When 
ready to bake, add the frothed whites. Bake on a hot greased 
griddle. To vary the cakes, use half of flour and half cornmeal pre- 
pared in the same way. — Mabel Sturtevant, 105 S. Dearborn St., 
Chicago, 111. 

VARIATION II. — Sift together V/ 2 pts. of flour, 1 tablespoon 
of 'brown sugar, 2 teaspoons of baking powder and 1 of salt. Add 
2 beaten eggs and \y 2 pts. of *nilk and beat into a smooth, thin 



114 BREAD 

batter. Bake on hot griddle to a rich brown and serve with maple 
syrup. — Mrs. C. J. Jeffries, Winnetka, 111. 

FRENCH PANCAKES.— Cover several slices of stale bread 
with thick sour milk and let stand over night, then stir well; add 
Y 2 teaspoon soda, scalded, a little flour, and, if needed, a little sweet 
milk, an egg or two, well beaten, a tablespoon butter; bake on but- 
tered pans.— Mrs. Edith Fairchild, Glen View, 111. 

HOMINY BATTER CAKES.— 1 pt. of cold cooked hominy, 
scant measure, 1 tablespoon butter, \y 2 tablespoons sifted flour, 2 
eggs, 1 pt. new milk, 1 teaspoon salt. Have hominy cooked and 
cool, stir in beaten yolks, add rest of ingredients, then the frothed 
whites. Bake on a hot greased griddle.— Mabel Sturtevant, 105 S. 
Dearborn St., Chicago, 111. 

GRAHAM GRIDDLE CAKES.— 1 cup graham flour, 1 cup 
wheat flour, 1 pt. sour milk, 2 eggs, \y 2 tablespoons brown sugar, 
2 tablespoons cold water, 1 tablespoon butter (melted), y 2 tea- 
spoon salt, and a heaping teaspoon soda. Mix the brown and 
white flour thoroughly with the sugar and salt. Dissolve the soda 
in the water and add to your milk. Mix the flour with this latter 
and finally add your eggs, beaten stiff, and fry on a hot griddle. 
Serve with maple syrup. — Mrs. H. A. Sherman, Palatine, 111. 

GRIT CAKES.— Have 1 pt. of cold grits, add to it 2 well- 
beaten eggs, 1 tablespoon of butter, \y 2 tablespoons of sifted flour, 
1 pt. of sweet milk, salt to taste; add whites last and bake on a hot 
griddle. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

HOE CAKE. — Make a hole in the center of 1 qt. of oatmeal, 
sprinkle in salt and y 2 teaspoon of lard. Sprinkle a little dry meal 
on hot griddle, let brown to give the fishy taste, use lukewarm 
water and mix stiff enough to make into small cakes with hands. 
The cakes should be shaped with a smooth edge, then rub over the 
top with hand wet in cold water to prevent cracking. When ready 
to turn, turn on a plate, then back on the griddle. — 'Mrs. Conklin, 
914 N. 5th Ave., Maywood, 111. 

AUNT SALLY'S HOECAKE.— Scald 1 pt. of white cornmeal 
with enough boiling water to make a stiff dough. Have the water 
salted and 1 tablespoon of lard melted in it. Knead the dough a 



COOK COUNTY COOK BOOK 115 

little and form it into flat cakes about a. % of an inch thick and 6 
inches across. Cook these cakes on a griddle or in an iron fry- 
ing-pan without any grease, turning frequently to prevent burn- 
ing. In the South they are cooked in the hot ashes in the open 
fireplace — hence the name. — Mabel Sturtevant, 105 S. Dearborn 
St., Chicago, 111. 

INDIAN GRIDDLE-CAKES,— Sift and mix together 2 /$ qt. 
of cornmeal, Yz qt. of flour, 2 heaping teaspoons of brown sugar, 
2 of baking powder and J4 of salt. Add 2 beaten eggs and 1 pt. of 
milk, beating to a smooth batter. Brown on a very hot griddle. 
Serve with syrup.— Mrs. C. J. Jeffries, Winnetka, 111. 

MUSH OR CEREAL CAKES.— Take 1 qt. of cold mush or 
any kind, Vz pt. of wheat flour, a little butter or lard. Make into 
little cakes with your hand, flour, and bake them on a griddle as 
slab-cake, or in the oven. — Mabel Sturtevant, 105 S. Dearborn St., 
Chicago, 111. 

PANCAKES AU NATUREL.— Put a little salt into % pt. of 
flour in a basin, (make a hole in the center, stir in a little milk until 
the flour is well mixed; break in 1 egg and beat for 5 minutes. 
Add another tgg and beat until the surface is covered with air 
bubbles and mix in more milk, using yi pt. of milk in all. Melt 
butter size of a walnut in a small saute-pan and pour in sufficient 
batter to make a thin pancake. Shake the pan gently for 2 or 3 
minutes, turn or toss the pancake; when done serve on a napkin 
on a plate, to absorb the grease, sprinkle with sugar and lemon 
juice and eat immediately. — Mrs. C. J. Jeffries, Winnetka, 111. 

OYSTER PANCAKES.— Chop 1 pt. of oysters, add enough 
milk to make 1 pt., using a little cream. iMake a batter by stirring 
in a scant pt. of flour, adding a pinch of salt and 2 eggs, well beaten. 
When the batter is perfectly smooth beat in the oysters and bake 
on a griddle like any pancakes. Serve with toasted crackers. — 
Mrs. C. J. Jeffries, Winnetka, 111. 

OATMEAL PANCAKES.— iy 2 cups sweet milk, 2 cups oat- 
meal, 2 tablespoons melted butter, 2 teaspoons baking powder, 
small teaspoon salt, 1 egg f 1 cup flour; fry in pork drippings. Soak 
oatmeal over night in the milk. These are delicious with maple 
•yrup or honey. — Mrs. William Myers, Franklin, 111. 



116 BREAD 

PEA PANCAKES OR FRITTERS.— Take a pt. of cold 

boiled peas, heat and mash them and rulb through a colander, sea- 
son with pepper and salt and a tablespoon of butter; when cold, 
add to the pulp, the yolks of 2 eggs, well beaten, a cup of rich milk, 
IY2 cups flour, and J / 2 teaspoon soda, 1 teaspoon cream of tartar, 
sifted 3 times with the flour, stir and beat well, and add just before 
baking the whites of the eggs, beaten stiff. Bake the same as pan- 
cakes and serve very hot. — Mrs. C. E. Westinghous, Mayfair 111. 

POTATO PANCAKES.— Grate 6 good sized potatoes, 2 eggs, 
2 tablespoons flour, 5 of sweet milk, a little salt. Bake as griddle 
cakes. — Mrs. Conklin, 914 N. 5th Ave., .May wood, 111. 

POTATO PANCAKES.— Let 2 qts. of raw grated potatoes 
stand for several minutes, dip off the water, which set aside until 
the starch settles, then pour off the water and add the starch to 
the potatoes, beat up 4 eggs thoroughly, mix with 2 tablespoons 
of thick, sour cream and potatoes, add salt to taste and fry in 
plenty of ko-nut or lard till crisp and brown. — Mrs. E. D. Kelley, 
Winnetka, 111. 

PANCAKE PYRAMID.— Trim 1 lb. of mushrooms and cut 
them into small pieces. Sprinkle over them' % teaspoon pepper 
and 1 teaspoon of salt. Fry in \y 2 oz. butter for 5 minutes; then 
put on the lid of the saucepan, and cook gently until the mush- 
rooms are tender. Mix in y 2 oz. of flour, add y 2 pt. milk, and 
cook for 45 minutes. Leave by the) side of the fire to keep warm 
until wanted. Fry y 2 pt. batter as for pancakes, (but do not roll 
up. Put a pancake on a hot dish and spread it with some of the 
mushroom mixture. Put another pancake on top, then more of 
the mushroom mixture. Continue in this way until all the pan- 
cakes and mushrooms are used, having a pancake last; serve at 
once. — iMrs. Clark Mason, Bensen, 111. 

PANCAKE PYRAMID WITH PEAS.— Put y 2 pt. white sauce 
into a saucepan when hot, add the l / 2 lb. carrots and l / 2 lb. green 
peas, and more seasoning if necessary. Stir over the fire until 
thoroughly hot. Fry y 2 pt. batter as for pancakes, and arrange 
first a pancake, then a layer of peas and another pancake, and so 
on until all are used, having a pancake on top. — Mrs. C. J. Can- 
thorn, WiLmette, 111. 



COOK COUNTY COOK BOOK 117 

RAISED PANCAKES.— 1 qt. cold water, 1 tablespoon vine- 
gar, y 2 teaspoon salt, enough flour to make a thick 'batter, set in a 
warm place over night; in the morning put in y 2 teaspoon of soda 
and thin until it will run; bake on a well-greased griddle. They are 
better in 2 or 3 days. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

RICE GRIDDLE-CAKES.— Boil % cup of rice; when cold 
mix with 1 qt. of milk, the yolks of 4 eggs and 2 cups of flouJr 
sifted with 2 teaspoons of baking powder with a little salt; beat 
the whites of the eggs to a froth 'and add last. Bake on a grid- 
dle.— Mrs. J. C. Jeffries, Winnetka, 111. 

SCOTCH PANCAKES.— 1 pt. of milk, 2 tablespoons butter, 
4 eggs; 2 /s cup flour, 1 teaspoon baking powder, a little salt, sift the 
flour, salt and baking powder together, add the milk and beaten 
eggs, then the melted 'butter; mix well; Ibutter a small frying-pan 
and pour in l / 2 cup of the batter; move the pan round so that the 
batter shall cover it and place over the fire to brown, then re- 
move from the heat and the pancake will rise up; spread each over 
with marmalade or jelly, serve with sliced lemon and sugar. — -Ma- 
bel Sturtevant, 105 S. Deaborn St., Chicago, 111. 

SNOW PANCAKES.— 2 tablespoons of freshly fallen snow 
can 'be used instead of 1 egg. Make a '-batter for pancakes, put in 
a hot oven and bake quickly. — Mrs. C. J. Jeffries, Winnetka, 111. 

SOUR MILK PANCAKES.— Beat 1 egg and J / 2 teaspoon 
salt together. Mix y 2 teaspoon soda with 1 cup sour milk. Wttien 
it foams add the: egg, then add the 1 cup flour, sifted once, and 
beat well. Have griddle hot and well greased with lard, and then 
fry in small cakes until a golden ibrown. When holes appear on 
top of cake, it is time to turn on the other side to 'brown. 

NOTE. — As a substitute for sour milk, use the same quantity 
of sweet milk with 1 tablespoon of vinegar. Soda is to be used 
with this also. — Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 
111. 

VELVET BREAFAST CAKES.— Let 1 pt. of milk simmer 
a few minutes, stir in a piece of butter size of a walnut. Add salt, 
3 spoonfuls of good yeast, with 3 well-beaten eggs. Mix suffi- 
cient flour to make a soft dough. Knead all well together and put 



118 BREAD 

the mixture in a warm place in a basin, cover with a cloth for 2 
hrs. Make into small cakes, lay on a well-oiled tin and bake in 
a quick oven.— Mrs. C. J. Jeffries, Winnetka, 111. 

WHEATMEAL PANCAKES.— 1 cup sour cream, 1 table- 
spoon melted butter, 1 egg, yolk and white beaten separately, 1 
cup wheatmeal, \y 2 cups flour, 1 teaspoon soda, 1 teaspoon baking 
powder.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

SYRUP FOR PANCAKES.— U/ 2 cups sugar, y 2 cup water, 2 
tablespoons lemon juice. Let water and sugar come to a boil and 
add lemon.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

WAFFLES 

WAFFLES.—^ pt. milk, */ 2 pt. flour, 2 tableispoons of butter, 
2 eggs, J4 tablespoon salt. Warm- the milk and melt the butter 
in it. Let mixture cool to about blood-heat. Beat the yolks of 
the eggs till light and add the milk and butter to them. Pour this 
mixture on flour and beat well. Beat the whites of the eggs to a 
froth and stir them into a batter, add the salt and pour on to the 
waffle irons. — Mrs. J. C. Appleton, Bartlett, 111. 

VARIATION I. — 1 yeast cake, 1 teaspoon lard or butter melt- 
ed, 2 cups milk scalded and cooled, 2 eggs, 2]4 cups sifted flour, 1 
teaspoon sugar, 1 teaspoon salt. Dissolve yeast and sugar in 
lukewarm liquid; add lard or butter, flour, salt and eggs, well 
beaten. Beat thoroughly until batter is smooth. Cover and set 
aside in a warm place freei from draught for about 1 hr. When 
light stir well; have waffle irons hot and well greased; fill the cool 
side; brown on 1 side, turn the irons and brown on the other. If 
batter is too thick the waffles will be tough. If set over night for 
breakfast, use y 2 cake yeast and an extra y 2 teaspoon salt. Cover 
and keep in a cool place.— Mrs. J. C. Appleton, Bartlett, 111. 

VARIATION II (Southern Style).— Boil very soft y 2 cup of 
rice, add 1 egg, 1 tablespoon melted butter, 1 heaping teaspoon 
baking powder, mrx with sweet milk and flour to make a thin bat- 
ter. Pour the mixture into the waffle irons, ancj bake till crisn 
#o4 Vrowti — Eloiss Jennings, Winrietk^ 111, 



COOK COUNTY COOK BOOK 119 

GERMAN WAFFLES.— Beat Y* lb. butter and y 2 cup of su- 
gar to a stiff cream; add alternately 1 egg, and some flour until 
4 eggs are used. The dough must be like that of pancakes. Bake 
on a hot, well-buttered waffle iron. Sprinkle sugar and cinnamon 
on the top of each waffle. — Mrs. Schmalzried, Maywood, 111. 

VARIATION I.— Stir y 2 cup of butter to a cream, add a table- 
spoon sugar, then add slowly 1 yolk of an egg and a little flour, 
beating well. Continue until 6 yolks and 4 oz. of flour have been 
used. Then add y 2 pt. of whipped cream, and 5 whites beaten 
light. Flavor with lemon, or nutmeg, if liked. Heat waffle iron 
and pour a tablespoon in eaclh compartment. — Mrs. W. E. Schmidt, 
Gleneoe, 111. 

HOMINY WAFFLES.— Beat an egg light, add 1 tablespoon 
of butter ,a little salt and 1 cup of hominy, beat in 1 pt. of milk 
and sift slowly 1 teaspoon of baking powder in 1 pt. of flour. 
Beat all together and bake in waffle irons, — Mrs. C. J. Jeffries, 
Winnetka, 111. 

NUT WAFFLES.— 1 egg, 1 cup sugar, 1 cup flour, % cup but- 
ter, 1 cup nuts, walnuts preferred, 1 teaspoon baking powder; melt 
the butter and cream, and the sugar with it, add the beaten egg; 
mix with baking powder and flour and sift. Lastly mix in chopped 
nuts. Drop a very small quantity on pan and bake in a moderate 
oven. — Mrs. James Ellis, Palatine, 111. 

VARIATION I.— 1 cup boiled rice, 1 pt. milk, 2 eggs, 1 scant 
tablespoon cottolene, y 2 teaspoon of soda or 1 teaspoon cream tar- 
tar. Flour for a thin batter, bake in waffle irons. — Mrs. Conklin, 
914 N. 5th Ave., Maywood, 111. 

SOFT WAFFLES.— Sift together 1 qt. of flour, 2 teaspoons 
of baking powder, 1 of sugar and y 2 of salt; rub in ibutter and add 
2 beaten eggs with \y 2 pts. of milk. iMix the whole into a smooth 
l batter and pour into hot and well-greased waffle irons. Sprinkle 
with sifted sugar and serve hot. — 'Mrs. C. J. Jeffries, Winnetka, 111. 

SWEET POTATO WAFFLES.— Mash 2 cups of boiled 
sweet potatoes through a sieve, and add 2 well-beaten eggs, first 
the yolks and then the whites; add y 2 a cup of sugar and beat 
again, 1 cup butter melted, and 1 pt. of milk. Add about 41able~ 



120 BREAD 

spoons of flour, enough to make a thin batter. Pour into greased 
waffle tins and cook over a quick fire. — Mabel Sturtevant, 105 S. 
Dearborn St., Chicago, 111. 

WILHELM WAFFLES.— Mix 1 qt. of flour with 3 table- 
spoons of sugar, 2 large teaspoons of baking powder and y 2 tea- 
spoon of salt; work in 2 tablespoons of lard or butter and add 4 
beaten eggs with 1 pt. of milk and a grated rind of a lemon. Beat 
into a smooth, stiff 'batter and Ibake in hot, well-greased waffle- 
iron. Sprinkle with sugar and serve.— -Mrs. C. J. Jeffries, Win- 
ktnea, 111. 

CANAPES 

CHEESE CANAPES.— Cut a stale loaf of bread into slices l A 
inch thick. Divide these into pieces 2 inches long, and 1 inch 
wide, and fry in !hot butter or oil. Spread mustard thinly on each 
piece, lay over some cheese and put in a quick oven until the 
cheese is dissolved. Serve hot as possible. — Mrs. C. J. Jeffries, 
Winnetka, 111. 

CHEESE CANAPES.— Cut out circles of bread ^ inch thick, 
cut them again in crescent shaped pieces, fry in butter to a light 
brown, grate some cheese, and put 1 teaspoon on each piece of 
bread, a litle salt and pepper, and brown quickly in a hot oven; 
serve at once. — Eloise Jennings, Winnetka, 111. 

JEFFERSON CANAPES.— Trim 3 slices of bread, toast and 
lay them on a platter. Slice lean cooked ham thin with a little 
mustard on it and place on each slice a layer of cooked mush- 
rooms and tomatoes. Dredge grated Parmesan cheese on top, 
and strew fresh bread crumbs over the whole. Place in hot oven 
for 10 minutes. Lay on a heated dish, cover with a folded napkin 
and serve. — Mrs. C. J. Jeffries, Winnetka, 111. 

OYSTER CANAPES.— To y 2 doz. chopped oysters add 1 tea- 
spoon of fine bread crumbs, butter size of a walnut and 5^ cup of 
very thick cream. Season with salt and pepper. Let it simmer 
over the fire a few minutes. Butter slices of bread y% inch in 
thickness and lay them on a hot dish. Pour the mixture over the 
bread and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. 



COOK COUNTY COOK BOOK 121 

PLAIN CANAPES.— Toast thin slices of bread, cut off the 
crust, and butter the toast lightly. Spread potted meat or fish, or 
grated cheese between 2 slices. Cut into strips and serve. — Mrs. 
C. J. Jeffries, Winnetka, 111. 

SARDINE CANAPES.— -Cut some slices off a roll into oval 
or octagon shapes. Toast slightly, or fry in oil, or butter. Strip 
sardines of the bones; lay y 2 of them aside, and pound the other y 2 
to a smooth paste with the yolks of 3 or 4 'hard-boiled eggs and a 
little butter. Add a little mustard, pepper and vinegar. Spread 
the mixture over the slices of toast. On the top lay the other half 
of the sardines cut into s'mall strips, stand them in the oven and 
serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. 

SAVORIES 

CREOLE SAVOURY.— Toast 1 side of shaped pieces of 
bread, and butter the other, spreading on it a layer of chopped 
tomato mixed with y 2 as much chopped green peppers, and sprin- 
kle with salt. Put in oven for 5 minutes, or under the roasting 
flame, and on removing arrange a cone of finely chopped onion 
in center of each. — Mrs. Chris. Worthington, Des Plaines, 111. 

CUCUMBER SAVOURY.— Drawing a silver fork along the 
cucumber lengthwise, separate and cut it in neat slices and place 
on round cut bread, sprinkle with salt and paprika; on every slice 
of cucumber put a ring of small sliced onion or arrange the tiny 
German pearl pickled onion between the slices of cucumber; pour 
a little lemon juice over when serving. — Mrs. F. C. Winter, Win- 
netka, 111. 

VARIATION I. — Use chopped chives or fill each ring of 
onion with them. — Mrs. F. C. Winter, Winnetka, 111. 

BEET AND EGG SAVOURY.— Chop together equal parts of 
pickled beets and whites of hard-boiled eggs, arrange on toast or 
bread, with the riced yolks, mixed with a bit of chopped chives or 
parsley, in a cone on the center. Season. — Mrs. Clark Mason, 
Bensen, 111. 

BROWN BREAD SAVOURY.— Brown bread cut into shapes, 
spread on butter, and cream cheese, cross 2 evenly cut strips of 



122 



BREAD 



pimento on each spread piece; where strips cross, place a slice of 
pimento in each space on the cheese. Sprinkle with paprika and 
put a few capers here and there.— Mrs. Robert Randall, 908 S. 8th 
Ave., Maywood, 111. 

EGG SAVOURY.— Fresh slightly toasted bread or less fresh 
untoasted cut in squares, diamonds or rounds, sprinkling with Wor- 
cestershire sauce, or any good sauce, covering neatly with the 
chopped whites of hard-boiled eggs, salted, on which arrange a 
center of the riced yolks; put a round slice from a black pickled- 
walnut on each corner, dot with capers and sprinkle with paprika. 
— Mrs. Frank Mullins, Franklin, 111. 

HORSE RADISH SAVOURY.— Spread oblong pieces of 
Ibread thinly with imustard, cover with a layer of chopped whites of 
hard-boiled eggs, mixed with a little grated horse-radish, arrange 
capers in strips crosswise of the, bread, and between these sprinkle 
the hard-iboiled yolks of the eggs w!hich have been riced or pressed 
through a sieve. At the corners and in the center place thin slices 
of gherkins. — Mrs. Allan George, Park Ridge, 111. 

ONION SAVOURY. — Use shaped pieces of bread and spread 
thinly with butter, arrange % inch layer of finely minced Spanish 
onion, mixed with chopped parsley and slightly dampened with 
tomato sauce; put in the center of each the ring of a slice of hard- 
boiled tggy with a slice of pickled walnut fitted into it.— Mrs. E. D. 
Bennett, Bartlett, 111. 

PICKLE SAVORY. — Spread any savory sauce, cream cheese 
on oblong pieces of bread, and arrange lengthwise on this thin 
slices of small sour pickles in a neat row. Sprinkle with paprika. — 
Mrs. A. C. Christy, Glen View, 111. 

SWEET PIMENTO SAVORY.— Toast fresh bread, cut into 
shapes, and butter 1 side and arrange a trimmed piece of canned 
Spanish pimento, sprinkled with celery salt; set under the gas 
flame of a gas stove for 5 minutes to heat. — Mrs. May C. May, 
Mayfair, 111. 

TOMATO SAVORY.— Cut rounds of bread the size of the 
tomatoes to be used and toast on 1 side; then Ibutter the other side 
and arrange on each a slice of tomato, dredge with salt, pepper, and 



COOK COUNTY COOK BOOK 123 

dry mustard, sprinkle with .mushroom or walnut catsup, and set 
under the burners of a gas stove for 5 minutes, or until heated, but 
not softened. Garnish with water-cress to server — Mrs. Frank 
Mullins, Franklin, 111. 

SANDWICHES 

There is not a 'more tasty way of using up left-overs in small 
quantities than in sandwiches. Every bit can be utilized, made to 
go farther and materially help to solve the, noon meal problem. 
If any members of the family carry lunch, sandwiches are neces- 
sary for the lunch box; if not, they may be served with any suit- 
able meat, vegetable, egg or salad accompaniment. This depart- 
ment provides tasty sandwiches for the purpose of using up left- 
overs, supplying the lunch-box, picnics, the home luncheon and the 
afternoon reception. 

Bread for sandwiches should be 24 hrs. old and may be white, 
whole wheat, graham, rye or brown bread. Two kinds may be used 
in the same sandwich. Slice as thin as possible, not more than Y% 
of an inch thick; remove crusts, keeping the slices in pairs, cut in 
oblong, triangular, square, round or other preferred shapes. Fancy 
cutters imay be obtained in heart, diamond, crescent and other 
shapes for use in making reception sandwiches. 

Prepare the butter by working it with a knife or spoon. Never 
heat the butter to soften it, as it injures the flavor. Spread butter 
on one slice and the filling on the other and press lightly together. 
Wrap in paraffine paper, or if a large number is to be made place in 
a crock with a damp towel and board or plate over the top. 

Brown bread sandwiches are especially suited for serving with 
any kind of fish salads or cold fish. Nasturtium and caper sand- 
wiches should accompany mutton salad, chopped cress or parsley 
sandwiches with beef salad. 

If cold meat or fowl are to be ( sliced for sandwiches it must be 
very tender, and sliced thin across the grain; it is better to use 
several bits of meat than 1 slice, and best results may be secured 
by putting the meat through a food chopper. 

When sandwiches are served at a table they should be placed 
on a doily-covered plate, garnished with watercress, parsley, nas- 
turtium leaves or flowers, or celery tops. — Mabel Sturtevant, 105 
S. Dearborn St., Chicago, 111. 



124 BREAD 

ANCHOVY SANDWICHES,-Chop the anchovies fine and 
rub them to a paste with hard-boiled eggs minced, and butter, and 
season to taste. This is nicer spread on graham bread, but is 
very good with the white. Chopped cress or parsley makes a nice 
addition to the eggs and anchovies. Grated cheese, curry powder 
or cayenne make a good seasoning. Chopped pickles and capers 
may be added to the anchovies and hard-boiled eggs. — -Mabel Stur- 
tevant, 105 S. Dearborn St., Chicago, 111. 

ANNIVERSARY OR VALENTINE SANDWICHES.— 

Spread the end of the loaves of white and brown bread with butter 
or mayonnaise dressing and cut off in thin wafer-like slices. With a 
heart-shaped cooky-cutter cut a heart from each slice of Ibrown 
bread and from the white slice a diamond-shaped piece. Use one 
kind of filling for the brown sandwiches, and another kind for the 
white. Reverse the order. — (Mrs. C. J. Jeffries, Winnetka, 111. 

APPLE SANDWICHES.— Chop uncooked apples fine, mix 
with mayonnaise dressing and spread between slices of well but- 
tered bread. To this combination may be added chopped celery, 
white grapes, seasoned with oil and lemon juice, and chopped nuts. 
When an excess of nuts are used they should be either chopped, 
ground or pounded very fine, blended with soft butter and spread 
on the bread first and the other mixture added. Apple sauce, well 
seasoned with cinnamon and nutmeg, may be used. If thick moist- 
en with a little cream and spread on well-buttered bread. — Mrs. 
Julius Casper, Wheeling, 111. 

APPLE AND CELERY SANDWICHES.— Peel and chop 
very fine 2 large tart apples, and ^ doz. of the small, inside stalks 
of celery; sprinkle lightly will salt. Spread between them slices of 
buttered brown bread. — Mrs. C. J. Jeffries, Winnetka, 111. 

BANANA SANDWICHES.— Either mashed bananas with 
some kind of berries or alone and moisten with sweet cream or slice 
the bananas, season with lemon juke and sweeten with honey and 
moisten with cream. — E. G. Harris, Winnetka, 111. 

VARIATION I. — Butter thin slices of bread and spread with 
mayonnaise dressing and thin slices of bananas. — Mrs. Conklin, 
914 N. 5th Ave., Maywood, 111. 



COOK COUNTY COOK BOOK 125 

BACON SANDWICHES.— Fry thin slices of bacon and lay 

between slices of bread. If a still heartier sandwich is desired, the 
yolks of hard-boiled eggs may be blended with butter and spread 
on the bread first and the finely chopped whites, mixed with a little 
salad dressing, spread on top of the bacon. — Mabel Sturtevant, 105 
S. Dearborn St., Chicago, 111. 

BAKED BEAN SANDWICHES.— Rub 2 cups of baked beans 
through a fruit press, add 1 teaspoon each of finely sminced parsley 
and celery, 1 teaspoon of onion juice and y$ teaspoon of made 
mustard. Spread between thin ibuttered slices of whole wheat 
bread. — Eloise Jennings, Winnetka, 111. 

HOT BEAN SANDWICHES.— When making lima bean soup, 
save out some of the beans, rub them to a smooth paste with a 
tablespoon, season to taste. Toast thin slices of whole wheat 
bread, and over these pour enough hot milk to moisten sligih-tly; 
spread with a liberal layer of the bean puree and cover with an- 
other slice of toast and serve.— -Mrs. C. Carson, 205 S. 5th Ave., 
Maywood, 111. 

CORNED BEEF SANDWICHES.— Lay very thin slices of 
corned beef on buttered bread, press oven another slice, thickly 
spread with salad dressing. — Mrs. E. G. Harris, Winnetka, 111. 

BEEF HEART SANDWICHES.— Chop finely left-over beef 
heart, mix with chopped celery and mayonnaise dressing, and 
spread on tthin slices of bread. Press another slice over lightly. — 
Mrs. E. G. Harris, Winnetka, 111. 

HOT BEEF SANDWICHES.— Bruise and scrape beef. Spread 
it between 2 slices of bread, with salt and pepper. Place the whole 
on a griddle; heat thoroughly over live coals, or take slices of hot 
roast beef and lay between slices of bread and dip over a spoonful 
of gravy. — Mrs. C. J. Jeffries, Winnetka, 111. 

BOBOTEE SANDWICHES.— Put through a meat chopper, 2 
Spanish sweet peppers, a Y* pt. of blanched almonds, 1 small onion, 
and 1 sour apple. Season this mixture w r ith 1 teaspoon of curry 
powder, a y 2 teaspoon of salt and the juice of 1 lemon. Mix 
again and put between thin slices of buttered whole wheat bread. 
Trim off the crust and cut in triangles. — Mrs. J. S. Putnam, Wheel- 
ing, 111, 



126 



BREAD 



BOSTON GIRL'S SANDWICHES.— Cut thin and butter 1 slice 
each of white and brown bread. Spread with mashed Boston- 
baked 'beans, finely chopped mustard pickles, or salted watercress, 
or the petals of nasturtium flowers. — Mrs. C. J. Jeffries, Winnetka, 
111. 

BROWN BREAD SANDWICHES.— Slice and butter Boston 
brown bread, which has been baked in baking powder cans. Wash, 
drain and dry crisp leaves of lettuce. Place lettuce between the 
bread, allowing the curly edge to come out over the sides. On 
the top off bread press V* an English walnut. — Mrs. Conklin, 914 
N. 5th Ave., Maywood, 111. 

BROWN BREAD SANDWICHES WITH CHEESE.— In- 
stead of nut and lettuce leaf, use thin slices of cheese.— Mrs. Conk- 
lin, 914 N. 5th Ave., Maywood, 111. 

BREAD AND BUTTER FOLDS.— Remove end slice from 
bread. Spread end of loaf evenly with butter which has been 
creamed. Cut off as thin a slice as possible. Repeat until the 
number of slices required are prepared. Remove crusts, put to- 
gether in pairs, and cut in squares, oblongs or triangles. Use 
white, entire wheat, graham or brown bread. Three-layer sand- 
wiches are attractive when made of entire wiheat bread between 
white slices. — Mrs. Frank Ferguson, Franklin, 111. 

BRUNETTE SANDWICHES.— Slice Boston brown bread 
very thin, butter lightly and spread with cottage cheese. Have 
ready crisp lettuce leaves, dip each in a bowl of salad dressing, 
then lay on the bread, press another slice of brown bread on this 
and the sandwich is ready. They must be kept in a moist atmos- 
phere until it is time to serve them. — Mrs. Ella Fairchild, Palatine, 
111. 

CANNIBAL SANDWICHES.— Put a pound raw beef through 
a meat chopper or mince it very fine in a chopping bowl; add 1 
teaspoon of salt, a dash of red pepper and 1 tablespoon of onion 
juice. Spread this over buttered rye or brown bread, cover with 
another piece of bread and trim off all the crust. Chopped onion 
may be used in place of onion juice, and a thin layer of mustard 
will improve the sandwich for §ome tas/tfSr^Mrs. Jane Evers 8 
Winnetka, IU. 



COOK COUNTY COOK BOOK 127 

CAVIAR SANDWICHES.— Cut slices of bread into diamond 
or crescent shapes, butter 1 side and toast to a light brown. Rub 
the yolks of 2 hard-boiled eggs through a fruit press, and chop the 
whites very fine, and spread the toast with a layer of caviar. 
Sprinkle over with a little of the whites, then a little of the yolks, 
a slight sprinkling of salt and paprika pepper; garnish the dish 
on which they, are served with rings of sliced onions and sliced 
olives. — Mrs. Eloise Jennings, Winnetka, 111. 

CELERY SANDWICHES.— Crisp chopped celery mixed with 
mayonnaise dressing makes a tasty sandwich. Other ingredients 
may be added to suit taste, hard-boiled eggs, chopped apples, nuts, 
olives or lettuce may be added in any proportion or combination 
desired. If this sandwich is desired for a luncheon the following 
combination is a very tasty one. Remove the shells from 4 hard- 
boiled eggs. Chop the whites very fine and put them through a 
vegetable press; mix with them shredded celery to taste. Cut the 
crust from the end of a slice of bread, butter the loaf, cut off a 
slice %. inch thick, put over it a layer of white of tgg and celery, 
then a layer of mayonnaise, on top of this a layer of the yolk put 
through a sieve, and over all another slice of bread. Press the 
whole together gently and with a sharp knife cut off the crusts, 
leaving the sandwich perfectly square. Line a platter with lettuce 
leaves, and stand aside for 20 minutes. These sandwiches arc 
especially nice for picnics, as they will keep in good condition for 
24 hours. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

VARIATION I. — There are an endless number of combina- 
tions with cheese which make a palatable sandwich and a very 
inexpensive one. Grated cheese may be rubbed to a paste with 
ibutter and spread on slices of thin bread. Chopped hard-boiled 
eggs imay be mixed with the above combination and seasoned with 
pepper and salt. iMinced parsley and chives may be rubbed to a 
paste with the cheese and butter and seasoning. Equal parts of 
grated cheese and chopped nuts, fresh or salted, make a nice com- 
bination seasoned with salt and pepper. If cheese is sliced it may 
be laid between slices of bread and seasoned with salt and pepper, 
but the cheese must be very thin for this kind of sandwich. Mus- 
tard may be spread on for those who prefer it. Cottage soft, 
eream cheese with chopped crystalized sugar may be made up 



128 . BREAD 

into sandwiches with gingerbread, and it is very delicious. Jam 
or marmalade may be used with cream cheese and spread on 
brown bread,— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

VARIATION II.— CHEESE SANDWICHES.— Cut cheese 
in slices about Y^ inch thick and lay between well-buttered slices 
of bread. The cheese can be grated and rubbed to a paste with 
butter.— Mrs. C. J. Jeffries, Winnetka, 111. 

VARIATION III.— CHEESE SANDWICHES.— Cream y 2 

cup of butter and l / 2 lb. rich cheese together, chop either celery or 
olives very fine, spread "sea foam" wafers with the cheese, sprinkle 
the olives, add another wafer, and place in cool place until ready 
to serve. — Eloise Jennings, Winnetka, 111. 

DEVILED CHEESE SANDWICHES.— 1 lb. cheese, grated, 
1 small cup of butter, beat to a cream. Add 1 tablespoon mustard, 
•mixed with a little vinegar, 1 teaspoon sugar, pinch of cayenne 
pepper, % teaspoon salt. Mix all together, and spread on bread; 
make into sandwiches, and serve.— Mrs. D. E. Gentry, Glencoe, 111. 

CHEESE AND OLIVE SANDWICHES.— Mix cream cheese 
and slices of olives with a fork. If too stiff, moisten with cream; a 
small quantity of olives may be added if desired; spread on bread, 
place over a lettuce leaf dipped in salad dressing, and press an- 
other slice of bread over lightly. — Mrs. E. D. Sanford, Wheeling, 
111. 

CHEESE AND PIMENTO SANDWICHES.— Mince 2 cans 
pimentos, drained from the liquid; add a small cream cheese and 
mix thoroughly; spread on slices of bread and press a buttered 
slice over.— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

CHERRY SANDWICHES.— Candied cherries, chopped fine, 
and mixed with cream, orange juice or maraschino make a tasty 
sandwich. — (Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

CHICKEN AND HAM SANDWICHES.— Mince cold chicken 
and add a little minced ham, stir in a cup of boiling gravy. Set 
the whole before the fire for a few minutes. Cut slices of old 
bread with a round tin cutter and fry them. Spread a layer of 
fowl and ham between 2 of them, add a piece of cheese and butter 
rubbed into a paste. Set in a hot oven. Serve hot. — Mrs. C. J. 
Jeffries, Winnetka, 111. 



COOK COUNTY COOK BOOK 129 

CHICKEN SALAD SANDWICHES.— -Cut slices of bread 
very thin, remove the crust, spread very thinly with chicken, salt 
and press together. — Mrs. C. J. Jeffries, Winneka, 111. 

CHOCOLATE SANDWICHES.— Melt a small piece of butter 
in a saucepan, add grated chocolate, season with sugar. When 
chocolate and sugar are thoroughly melted and blended set from 
the fire to cool; when cold mix with a little cream and spread on 
slices of bread. — Mrs. Clark Mason, Bensen, 111. 

CLOVER SANDWICHES.—Pick a good sized basket of fresh, 
sweet clover. Be sure that it is free from dirt and sand. Put a 
thick layer in a large stone crock. Lay over this a pound of sweet 
butter wrapped in cheesecloth. Spread over more clover; cover 
the crock and stand in a cold place over night. The aroma of the 
clover permeates the bread and the butter, and when wanted for 
use make the same as bread and butter sandwiches. These are 
usually cut into three strips to make "finger" sandwiches. Violet 
and rose sandwiches are made in the same manner. A few petals 
of the flowers may Ibe spread over the butter before putting the 
slices together. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 
III. 

CLUB SANDWICHES.— Butter toast while hot and put on 

each alternate slice a lettuce leaf, soime cold baked chicken cut in 
thin slices, a few chopped olives and pickles, some slices of hot, 
crisp bacon, a layer of salad dressing, another lettuce leaf, and the 
other slice of toast. Press the sandwiches together, trim off crust 
and cut in halves from opposite corners, forming triangles. — Mabel 
Sturtevant, 105 S. Dearborn St., Chicago, 111. 

VARIATION I. — Toast thin slices of brown or white bread; 
butter lightly and lay over thin slices of crisp fried bacon. Lay 
another thin slice of toast, then thin slice of chicken, well seasoned, 
another slice of buttered toast and a thin layer of cucumber pickle, 
sliced crosswise. On the top put another slice of buttered toast. — 
Mrs. C. J. Jeffries, Winnetka, 111. 

VARIATION II.— On a thin slice of buttered, untoasted bread 
lay 1 lettuce leaf; on this lay 1 thin slice of chicken and 1 of ham, 
then another lettuce leaf and another thin, 'buttered slice'. Mayon- 



130 BREAD 

naise dressing may be put on the lettuce leaves if desired. — Mrs. 
Chas. Ellis, Winnetka, 111. 

VARIATION III. — Arrange on slices of bread thin slices of 
cooked bacon; cover with slices of cold roast chicken, and cover 
chicken with mayonnaise dressing. Cover with slices of bread. — 
Mrs. C. E. Clarkson, Wiknette, 111. 

COCOANUT SANDWICHES.— Moisten grated cocoanut, 
chopped nuts, and sugar with lemon juice or rose water, and add 
a little cream between slices of bread. — Mrs. E. G. Harris, Win- 
netka, 111. 

COLONIAL ROLLS.— Cut fresh light bread while still warm 
into very thin slices, spread with soft butter, roll each slice and 
tie with narrow ribbon. These rolls may be spread with a thin 
layer of any sandwich preparation desired and then rolled. In 
this case it is ibetter to wrap each roll in paraffin paper. — Mabel 
Sturtevant, 105 S. Dearborn St., Chicago, 111. 

MOCK CRAB SANDWICHES.— 2 tablespoons of butter, 
creamed, % cup grated cheese, %. teaspoon each salt, paprika and 
mustard, 1 teaspoon each of vinegar and anchovy paste, 1 table- 
spoon of chopped olives or gherkins. A little dill -may be added 
if desired. — >Mrs. C. F. Adams, Franklin, 111. 

CRESS SANDWICH.— Remove the long stalks and cut the 
cress quite small, and place between hread and butter. — Mrs. 
Conklin, 914 N. 5th Ave., Maywood, 111. 

CUCUMBER SALAD SANDWICHES.— Slice cucumbers 
very thin, put on them a dressing of olive oil, lemon, salt, and a 
dash of red pepper. Let stand 1 hr.; lay between thin, small 
squares of white bread. Serve at once. — Mrs. C. J. Jeffries, Win- 
netka, 111. 

CURRY SANDWICHES.— Chop the whites of 4 hard-boiled 
eggs very fine and put the yolks through a sieve. Cut the slices 
from the end of the loaf of bread, buttering before cutting each 
slice. 'Cover y 2 the slices with the white of tgg. Lay on 5 or 6 
pickled oysters, a dusting of curry, a few drops of onion juice, then 
a layer of yolks, and cover with another piece of bread. • These 



COOK COUNTY COOK BOOK 131 

sandwiches are capable of great variations; the bread may be 
covered with chopped cress, and then oysters, then garnished 
with the yolks, onion juice, curry, and salt sprinkled over; and if 
served for lunch they may be left without a top covering of bread 
and eaten with a fork. — Mrs. Frank Cress, Park Ridge, 111. 

DATE SAND WICHES.— Cut thin slices of brown bread with 

a small, round biscuit cutter, and spread with softened butter. 
Make a mixture of equal parts of blanched and browned almonds, 
chopped fine, and dates, chopped; squeeze over orange juice to form 
a paste, and spread. — Eloise Jennings, Winnetka, 111. 

VARIATION I.— Mince fine some Turkish dates. Add a little 
water, cooking them in a double boiler till they are soft and pasty. 
Add a little lemon juice, cool the dates and spread on thinly cut 
bread. Sprinkle with finely chopped hickory nuts and cover with 
buttered bread. — Mrs. C. J. Jeffries, Winnetka, 111. 

DATE AND NUT SANDWICHES.— Mix equal quantities of 
chopped dates and nuts, moisten with cream, if necessary, and 
spread between thin slices of bread. — E. G. Harris, Winnetka, 111. 

DILL SANDWICHES.— Butter slices of white bread; cover y 2 
the slices with thin slices of white meat of roasted chicken; put 
over this a thin layer of dill pickles. Cover with another piece of 
buttered bread, trim off the crusts, cut into triangles and serve 
with lettuce leaves. — Mabel Sturtevant, 105 S. Dearborn St., Chi- 
cago, 111. 

DUCK SANDWICHES.— Cut hard-boiled eggs into rings, lay 
over thin slices of smoked breasts of duck, squeeze a little lemon 
over them, a sprinkle of salt and pepper, and cover them with well- 
buttered slices of bread and butter. — Mrs. C. J. Jeffries, Winnetka, 
111. 

EGG SANDWICHES — Chop the whites of the hard-boiled eggs 
very fine. Mix the yolks smooth with mayonnaise dressing, add 
the whites, and spread on the bread. — Mrs, Conklin, 914 N. 5th 
Ave., Maywood, 111. 

VARIATION I. — Pound the yolks of eggs with a small quan- 
tity of butter in a mortar, and add pounded cheese. Make into 
sandwiches. — Mrs. C. J. Jeffries, Winnetka, 111. 



132 BREAD 

VARIATION II.— Cut 6 hard-b oiled eggs into slices. Prepare 
thin slices of bread and (butter, place the eggs between; season with 
salt, peppetr, and a little dry mustard. Trim and cut the sand- 
wiches. — Mrs. C. J. Jeffries, Winnetka, 111. 

EGG AND OLIVE SANDWICHES.— Mince a hard-cooked 
egg and add 2 olives, cut in small pieces. Moisten with French 
dressing and spread on thin slices of bread. — Mabel Sturtevant, 105 
S. Dearborn St., Chicago, 111. 

FARMERS' SANDWICHES.— -Rub to a smooth paste */ 2 pt. 
cottage cbeese, adding gradually 4 tablespoons of melted butter or 
olive oil, or thick cream; add salt and black pepper. Spread the 
loaf with butter, after you have removed the crust slice; cut off a 
thin slice, spread it with the cheese mixture. — Mrs. Waldon Em- 
mery, Glencoe, 111. 

FRENCH SANDWICHES.— Fish, game, poultry, or any other 
meat may 'be used for these sandwiches. To 1 pt. of any of these 
add 2 hard-boiled eggs, chopped fine, and season with salt and pep- 
per. Add 2 tablespoons of capers and sufficient mayonnaise to 
soften. When this mixture has been spread on the bread add a 
sprinkling of finely chopped cress. Rub the yolk of 1 egg through 
a sieve and chop the white very fine. If the sandwiches are to be 
served at home for luncheons, etc., add a sprinkling of the yolk to 
the cress on half the number of sandwiches and the chopped whites 
to the other half. Then arrange them in groups of twos, 1 of each 
color on the serving plates. — Mrs. Almond Case, Palatine, 111. 

FISH SANDWICHES.— Place thin scallops of any fish and 
tartar sauce on buttered bread. Put a layer of finely-sliced lettuce 
on top of the sauce, 'cover with a slice of bread. Serve, cut into 
squares. — Mrs. C. J. Jeffries, Winnetka, 111. 

VARIATION I.— Take left-over fish of any kind and chop it 
up with hard-boiled eggs, moisten with cheese or Worcestershire 
sauce, or chop up the fish with pickles and mayonnaise. If the fish 
is to be pounded to paste, add a few drops of lemon juice during 
the pounding. Plain white sauce may be used for the imoistening. — « 
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111, 



COOK COUNTY COOK BOOK 133 

FRUIT SANDWICHES.— Almost any kind of fruit may be 
used, according to taste. Chopped candied cherries, peaches, apri- 
cots, pears, bananas, or any other fruit desired, moistened with 
melted butter and spread between bread. This makes a tasty 
sandwich to follow a meat or egg sandwich. If prunes, figs, dates, 
raisins, or other dried fruit are to be used, remove all stems, wash 
and cook in a double boiler with a small quantity of water, until 
a paste is formed, then add a few drops of lemon juice. Cool the 
mixture, and spread on thin slices of buttered bread; sprinkle with 
finely chopped peanuts and cover with pieces of buttered bread. — 
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

VARIATION I.— All kinds of* mixed dried fruits may be 
soaked in water for an hr. or two, then chopped or ground and 
used for sandwich filling. Season with lemon, orange, or a little 
grape juice; raisins, currants, dried cherries, prunes, may be used 
singly or blended. In blending, use a sweet and sour fruit, as 
cherries and prunes, raisins and prunes, etc. — Mabel Sturtevant, 
105 S. Dearborn St., Chicago, 111, 

GAME SANDWICHES.— Cut the meat in very thin slices 
from roasted partridges, grouse or any gaime. Lay the meat on 
delicately thin, fresh toast, strew celery over and season well with 
tartar sauce. — Mrs. C. J. Jeffries, Winnetka, 111. 

GERMAN SANDWICHES.— Spread between butter slices of 
rye bread, chopped beef, cheese, chicken or fish, covered with finely 
chopped pickles, or bologna sausage. Cover over with a slice of 
rye bread. If they are to be served on the table cut into strips not 
over Y<2 inch wide and the length of the slice. — Mrs. Ed. Kelley, 
Winnetka, 111. 

VARIATION L— Butter and spread mustard on graham or 
rye bread. Put a layer of chopped olives over and 1 of cottage 
cheese. — Mrs. C. J. Jeffries, Winnetka, 111. 

HAM SANDWICHES.— Put a thin slice of ham in slightly 
buttered thread. Add lettuce if preferred. — Mrs. C. J. Jeffries, Win- 
netka, 111. 

DEVILED HAM SANDWICHES.— Chop fine 1 cup of cold 
boiled ham. Rub the yolks of 2 hard-boiled eggs smooth with 3 



134 BREAD 

tablespoons of melted butter, mix with the ham, % teaspoon of 
mustard, 1 teaspoon of lemon juice, and season to taste. Spread 
on thin slices of bread. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 
111. 

MINCED HAM SANDWICHES.— Mince left-over ham, fine, 
add finely chopped pickle and celery in the quantities desired, mix 
with mayonnaise dressing and spread on a thin slice of bread. 
Press a buttered slice of bread over lightly. — Miss Mary E. Kelley, 
6606 Green St., Chicago, 111. 

HASH SANDWICHES.-— Cut pieces of bread into uniform 
sizes, dip them in beaten eggs, to which a little milk and a pinch of 
salt has been added. Fry to a light brown in hot ibutter, make a hash 
of chopped meat and potatoes. Cook in stock until heated through. 
Arrange on toast on a platter, putting a spoonful of hash on each 
slice of toast and covering with another slice. — Mrs. Ralph Char- 
ters, Park Ridge, 111. 

HONOLULU SANDWICHES.— Put pared sour apple, 1 red 
Spanish pepper, 1 green sweet pepper, and 1 Neufchatel cheese 
through a meat chopper. Add ^-teaspoon of salt; mix and spread 
•between thin slices of brown bread. — Mrs. Chas. Johnston, Des 
Plaines, 111. 

HORSERADISH SANDWICHES.— Season freshly grated 
horseradish with lemon juice; and rub it to a paste with butter and 
spread on thin slices of ibread. — Mrs. C. Buttercup, Bensen, 111. 

INDIAN SANDWICHES.— Remove the skins and bones from 
2 sardines; pound the meat to a paste; add 1 teaspoon of anchovy 
paste, a dash of salt and red pepper, and rub in the hard-boiled 
yolks of 6 eggs. Add 2 tablespoons of olive oil. Spread on pieces 
of toasted bread and serve hot. These sandwiches are nice for 
cold suppers. — Mrs. Frank Ferguson, Franklin, 111. 

JAM SANDWICHES.— Mix the yolks of 2 eggs very smoothly 
with a tablespoon each of flour and ground rice, add a pinch of 
salt, a tablespoon of sugar, y 2 pt. of thick cream and % pt. of new 
milk. Beat the whites of 2 eggs to a firm froth, add them last of 
all, beat the mixture for 4 or 5 minutes. Butter 2 large plates, put 
in the mixture, bake in a quick oven until it is set and lightly 



COOK COUNTY COOK BOOK 135 

browned. Spread jam over one of the cakes and lay the other one 
on top, the browned part uppermost. Sift sugar over it before 
serving. — Mrs. C. J. Jeffries, Winnetka, 111. 

JELLY SANDWICHES.— Jelly of any flavor makes a nice 
sweet sandwich. Have the bread well spread with butter before 
jelly is put on. Crabapple jelly is good on whole wheat bread, 
spread with thick cream, and seasoned with salt. Lemon jelly, 
thickly moulded, with chopped nuts, dates, figs, and bananas, makes 
a rich jelly sandwich. Any jelly, jam or marmalade, mixed with 
any kind of chopped: nuts, makes a good combination. Quince jelly 
is especially nice when mixed with English walnuts. Mint jelly, 
to which whipped cream may be added just before it stiffens, may 
be cut in thin slices when cold and laid between the slices of 
bread. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

LAMB SANDWICHES.— Chopped roast lamb, seasoned with 
minced olives, tomato catsup, and salt and pepper. Mix with salad 
dressing.— Mrs. D. O. Dooley, Bensen, 111. 

LETTUCE SANDWICHES.— Sprinkle fresh, crisp lettuce 
leaves with a little salt, lay them for a few moments in a folded 
napkin. Then put them between the slices of buttered bread. 
Spread over a dressing of mayonnaise, if preferred. — Mrs. C J. 
Jeffries, Winnetka, 111. 

VARIATION I. — If these sandwiches are to be served on 
the table they should be prepared just before meal time. 
Spread thick salad dressing upon 1 slice of bread, butter on the 
other; and place a crisp leaf between, allowing it to show on all 
sides. Cress may be added to a plain lettuce sandwich for variety. 
Graham bread may be used for this mixture. Pimentos may be 
added to the lettuce leaves, if desired. — Mabel Sturtevant, 105 S. 
Dearborn St., Chicago, 111. 

LIVER SANDWICHES.— Make a salad filling with boiled 
calf's liver mashed with melted butter and cream and seasoned 
with poultry seasoning, or mashed cooked fowl livers and seasoned 
with Worcestershire siauce and onion juice. Mashed boiled chest- 
nuts, .mixed with salt, pepper and lemon juice, make a nice combi- 
nation with fowl livers. — Mrs. C. J. Canthorn, Wilmette, 111. 



136 BREAD 

LIVERWURST SANDWICHES.-^Cbop cooked liverwurst 
fine, mix with mayonnaise dressing, spread on a slice of white 
'bread, press buttered slice over and 'cut in triangles. — Mrs. E. G. 
Harris, Winnetka, 111. 

LOBSTER SANDWICHES.— These may be made from 
chopped, cooked lobster, seasoned with tabasco, lemon juice and oil 
and a little chopped cucumber, if desired; left-over lobster salad, 
chopped cooked lobster and fried mushrooms, seasoned with salt, 
pepper, onion juice, tomato catsup and lemon juice. Remove lobster 
meat from shell, and chop. Season with s'alt, cayenne, made mustard 
and lemon juice; or moisten with any salad dressing. Spread mix- 
ture on a crisp lettuce leaf and prepare as other sandwiches. Cut 
the meat of 1 boiled lobster into dice 1 ihr. before using, dust with 
salt, red pepper, and either lemon juice or tarragon vinegar. Near 
serving time put a goodly layer of loibster over 1 piece of bread, 
cover with another, press the 2 together, cut in triangles and serve. 
— Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

LOBSTER A LA BOULEVARD.— Mix an equal quantity of 
finely chopped lobster meat and the yolks of hard-boiled eggs, 
forced through a sieve. Moisten with melted butter and season 
with German mustard, beef extract, diluted with a very small 
quantity of boiling water and salt. Spread mixture between thin 
slices of buttered bread, remove crusts and cut into fancy shapes. 
A small quantity of left-over lobster meat is most successfully 
used in this way. — Mrs. Ernest D. Dean, Glen View, 111. 

MARMALADE SANDWICHES.— Any kind of marmalade 
makes a nice sandwich. Spread on thin slices of white bread, but- 
tered, or on toasted bread, and serve hot. — Mrs. C. C. Cleveland, 
Bartlett, 111. 

MEAT SANDWICHES.— Any left-over meat of any kind or 
quantity inray be worked up into sandwiches with no loss and in a 
very tasty, appetizing manner. If the pieces are small, or if it is 
not desired sliced, it may be chopped with lemon juice and mus- 
tard, and moistened with butter and cream. It is good served on 
brown bread. Chopped meat and celery with tartar sauce make 
a nice combination.— Mrs. Ella Fairehild, Palatine, III 



COOK COUNTY COOK BOOK 137 

MINT SANDWICHES.— Chop the leaves from a dozen stalks 
of fresh mint, add a little French dressing, spread a thin layer over 
buttered bread. Fold the slice or roll it. Serve with green pea 
salad at an afternoon or evening tea or luncheon.-HMrs. C. C. 
Cleveland, Bartlett, 111. 

VARIATION I.— Pulverize 1 tablespoon of mint leaves; pour 
over them 2 tablespoons of boiling water. Let it stand for about 
Yz an hr. Soak ^ an oz. of gelatine in 1 tablespoon of water. 
Dissolve it over hot water, strain the mint into the gelatine, and 
when cool add a pt. of rich whipped cream and a pinch of salt. 
Let this stand in a mould until perfectly cold and firm. Slice thin 
and put between dainty slices of bread. — Mrs. Ella Fairchild, Pala- 
tine, 111. 

MUSHROOM SANDWICHES.— Take cold stewed mush- 
rooms, split, and spread them between slices of entire wheat bread. 
— Mrs. C. E. Westinghous, May-fair, 111. 

MIXED SANDWICHES — Chop fine 1 lb. boiled ham, 1 box 
sardines, 6 good-sized cucumber pickles. Spread on bread, and 
then lightly with mustard. — Eloise Jennings, Winnetka, 111. 

MUTTON SANDWICHES.-^Spread bread with salad dress- 
ing, mixed with minced capers, and place, on this a layer of chopped 
mutton, seasoned with salt, paprika and tomato catsup, or chopped 
roast mutton, seasoned with grated cheese and mustard, and moist- 
ened with cream. Use with lettuce leaves, dipped in salad dressing. 
Also chopped mutton, seasoned with salt, paprika, tomato catsup 
and minced capers. Mix with salad dressing. — Mrs. Wm. Myers, 
Franklin, 111. 

NASTURTIUM SANDWICHES.— Mash 1 Neufchatel cheese, 
adding salt, pepper and almond )milk. Put a layer of this paste, 
covered with nasturtium flowers, between 2 thin slices of buttered 
bread. Trim off the crust and cut each into 4 triangles. Each 
should contain a flower. Chopped nasturtiums, capers and mutton 
may be used with mayonnaise. Also use nasturtium petals, sea- 
soned lightly with salt, with a few young leaves added. Place the 
petals so that they will show along the edges of the bread and 
decorate the plate with leaves and flowers. — Mabel Sturtevant, 105 
S. Dearborn St., Chicago, 111. 



138 BREAD 

VARIATION I. — Cut bread in round slices, with biscuit cut- 
ter, spread with a little butter, press on nasturtium leaf, with or 
without blossoms, cover with a little mayonnaise dressing, place 
another slice of bread, press together. — Mrs. Conklin, 914 N. 5th 
Ave., Maywood, 111. 

NOISETTE SANDWICHES.— To the dough of whole wheat 
flour bread add 2 tablespoons molasses and 1 cup English walnut 
meats or peican nuts, broken into small pieces. Bake and let stand 
24 hrs., slice as thinly as possible, spread sparingly and evenly with 
butter, and put between slices orange* marmalade. Remove crusts, 
cut in fancy shapes and' garnish with nut meats.— -Mrs. Castle Hop- 
kins, Winnetka, 111. 

NORWEGIAN SANDWICHES.—^ cup mayonnaise dress- 
ing, 3 hard-boiled eggs, chopped fine, 2 tablespoons anchovy paste. 
Mix the chopped eggs with the paste and gradually beat the dress- 
ing into the mixture. Use as a filling for rye bread, cut thin. Nor- 
wegian sandwiches are usualy imade with but 1 piece of bread. — 
Mrs. H. A. Sherman, Palatine, 111. 

NUT SANDWICHES.— Chop equal quantity of pecan meats 
and sour apples. Spread between 2 slices of thin, buttered bread. 
Spread lightly with mayonnaise dressing. — Mrs. C. J. Jeffries, Win- 
netka, 111. 

VARIATION I.— Spread thinly sliced bread with softened 
butter, then with equal parts of chopped English walnuts and 
American Swiss cheese, with a slight sprinkling of salt and white 
pepper. — Eloise Jennings, Winnetka, 111. 

VARIATION II.— Butter very thin slices of Boston brown 
bread and lay finely chopped almonds between the slices. Salt 
them very lightly. — Mrs. E. D. Kelley, Winnetka, 111. 

NUT BUTTER SANDWICHES.— Cut a loaf of bread in two 
in the center, spread the cut surface of each half with nut butter, and 
sprinkle with salt, if desired. Cut off a thin slice from each halfi 
with a sharp knife, and lay them together. Thin slices of protose, 
or lettuce leaf with salad dressing, or both, may be laid between 
the slices. — Mrs. E. D. Kelley, Winnetka, 111. 



COOK COUNTY COOK BOOK 139 

HICKORY NUT AND BANANA SANDWICHES.— Add 2 

sliced bananas to a cup of chopped hickory-nut. Spread between 
thin slices of brown bread. — Mrs. C. J. Jeffries, Winnetka, II. 

PEANUT SANDWICHES.— Shell and remove the skins from 
freshly roasted peanuts; to a cup of peanuts, chopped fine, add 
enough mayonnaise to form a paste. Spread with butter thin 
slices of white bread; remove crusts; spread the peanut dressing 
between the slices. — Eloise Jennings, Winnetka, 111. 

OLIVE SANDWICHES.— Stone and chop olives and mix 
with mayonnaise. Butter very thin slices of white or brown bread. 
— Mrs. C. J. Jeffries, Winnetka, 111. 

ONION SANDWICHES.— Pour salted water over chopped 
onion or onion sliced thin (chopped or cut in thin slices) and let 
it stand for a time to extract the very strong flavor. Then spread 
between buttered slices of bread, seasoning with pepper, salt, and 
a little mustard. Spanish onion, soaked for an :hr. in ice water, is 
good between slices of bread and butter. — E. G. Harris, Winnetka, 
111. 

OYSTER SANDWICHES.— Chop .1 qt. of solid meats fine, 
and cook in a boiler set in hot water; add 8 large crackers, rolled 
and sifted, y 2 cup of butter, melted, y 2 cup of rich cream, the whites 
of 3 eggs, salt and pepper; cook a few minutes, and turn in a dish 
to cool. Spread on thin slices of bread and butter. — Eloise Jen- 
nings, Winnetka, 111. 

SANDWICHES A LA PARISIENNE.— Use fish, poultry or 
game. If fish is used, free the fish frotm bones and skin, mince it 
finely, season with salt and cayenne, and put it into a basin with 2 
hard-boiled eggs, finely chopped, some minced capers, and suffi- 
cient fish sauce to moisten the whole. Mix all well, and spread 
between slices of thinly cut brown or white bread. Stamp out 
in small rounds or squares, press together, and (butter the tops and 
sprinkle over half hard-boiled yolk of egg f rubbed through a sieve, 
and on the other half the finely chopped whites. Garnish with a bit 
of curled parsley. — Eloise Jennings, Winnetka, 111. 

PEPPER SANDWICH.— Chopped green pepper, mixed with 
salad dressing, and seasoned with grated onion* Chopped green 



140 BREAD 

peppers may be mixed with cream cheese. — Mrs. Ralph Charters, 
Park Ridge, 111. 

PICNIC SANDWICHES.— Make fresh bread rolls rather small 
and with a tender crisp crust. The round graham rolls are exceed- 
ingly nice for this purpose. Remove from the top of each roll a 
piece of the crust the size of a silver dollar, and with a blunt knife 
or spoon take out the center. Fill the space with any highly sea- 
soned, chopped meat, fish, lobster, crab salad, or fruit. Remove 
the lid, and serve the sandwich in a pretty basket.— Mrs. Chas. 
Johnston, Des Plaines, 111. 

PRUNE SANDWICHES.— Chopped, cooked prunes, seasoned 
with lemon juice. Chopped nuts may be added, if desired. — Mrs. 
E. G. Harris, Winnetka, 111. 

RADISH AND SPRING ONION SANDWICHES.— Spread, 

and cut thinly graham or whole wheat bread, sprinkle . with salt, 
slice very thinly a layer of radish, over this a thin layer of onion, 
sprinkle the latter with pepper, and finish with another thin slice 
of buttered bread. — Mrs. C. F. Adaims, Franklin, 111. 

RAISIN SANDWICHES.— Make a paste of large seeded rai- 
sins and candied lemon peel, chopped fine, and moistened with 
lemon juice. Spread on lightly buttered, thin slices of bread. The 
chopped raw raisins, moistened or mixed with butter, may be used. 
Candied lemon peel, moistened with lemon juice, may be added to 
this. — Mrs. Joseph Dunlap, Bartlett, 111. 

"RAMONA" SANDWICHES.— Chop equal quantities of figs, 
dates, raisins, citrons, or any candied fruits, and a little bit of can- 
died peel. Place lightly in a square or round mould the shape of the 
sandwiches, and pour over it the crab-apple jelly. Move a fork 
gently through the mass to be sure the jelly settles around the 
fruit. Set the mould in a cold place until firm; then turn out and 
cut in thin slices. Serve on thin bits of buttered New England 
brown bread. — Mrs. C. J. Jeffries, Winnetka, 111. 

ROSE SANDWICHES.— Take well-buttered slice of bread on 
a mixture of chopped rose petals and melted butter. Let some of 
the petals show around the edges,— Mabel Sturtevant, 105 S. Dear- 
born St t , Chicago, III 



COOK COUNTY COOK BOOK 141 

RUSSIAN SANDWICHES.— Spread thin slices of Boston 
brown bread, stamp el out in oval shapes, and lightly buttered with 
Neufchatel cheese, or any cream cheese. Spread also an equal 
number of slices, stamped out and buttered, with fine, chopped 
olives and pimentos, mixed with mayonnaise dressing. Press to- 
gether in pairs, with a crisp leaf of lettuce between each pair. 
Serve while lettuce leaf is crisp. — Eloise Jennings, Winnetka, 111. 

SALAD SANDWICHES.-— Chop poultry, veal or lamb, add 
finely minced celery, and moisten with salad dressing. If celery is 
out of market, celery salt miay be used. Spread mixture on breads 
and spread crisp lettuce leaf above. Any left-over salad may be util- 
ized in this manner. — Mabel Sturtevant, 105 S. Dearborn St., Chi- 
cago, 111. 

SALMON SANDWICHES.— Drain oil from a can of salmon, 
remove 'bones, skin and fat; mix with the salmon 2 tablespoons of 
crisp pickles, chopped fine, and 3 hard-boiled eggs. Add 1 table- 
spoon of mustard, juice of 2 lemons, and 1 tablespoon melted 
butter. — Miss Conklin, 914 N. 5th Ave., Maywood, 111. 

SMOKED SALMON SANDWICHES.— Cut thin slices of 
smoked salmon, season with paprika and tarragon vinegar. Lay 
between slices of bread and add a teaspoon of salad dressing to 
each sandwich. — Mrs. E. G. Harris, Winnetka, 111. 

SALSIFY SANDWICHES.— Rub boiled salsify to a paste 
with cream and season with anchovy sauce and cayenne. — Mrs. 
Alex. Drexel Park Ridge, 111. 

SAUSAGE SANDWICHES.— Thin slices of cooked pork, beef, 
or liver sausages, lettuce leaves and cucumber pickles.— Mrs. H. 
B. Sanborn, Bartlett, 111. 

SHAD ROE SANDWICHES.— Among the daintiest and 
most palatable fish sandwiches are those made of shad roe. Throw 
the roe into the boiling water and add 1 slice of onion, 1 bay leaf, 
and 1 teaspoon of salt, simimer gently for about 30 minutes, and 
drain. With a fork, remove the (membrane; add, just a suspicion 
of mace, 1 tablespoon of melted butter, J4 teaspoon of salt, and 2 
tablespoons of lemon juice. The mixture may then be spread on 
thin slices of brown bread and 'butter, or put in hollowed small gra- 
ham or wheat rolls. — 'Mrs. C. C. Clancey, Kenilworth, 111. 



142 BREAD 

SHRIMP SANDWICHES.— iMash shrimps, season with lemon 
juice, and mix with mayonnaise, or chop the shrimps, rub to a 
paste with oil and season with lemon juice, paprika, celery salt and 
Worcestershire. — Mrs. Ethan Earle, Mayfair, 111. 

SPINACH SANDWICHES.— Chop cooked spinach and hard- 
boiled eggs, mixed with tartar sauce. Or chop cooked spinach, 
parsley and capers, rubbed to a paste with butter. — Mrs. C. E. 
Clarkson, Wilmette, 111. 

STRAWBERRY SANDWICHES.— Rub strawberries to a 
paste with butter and confectioners' sugar, or cut large strawber- 
ries in halves, sprinkle with sugar, and lay between very thin slices 
of bread. — 'Mrs. Jane Evers, Winnetka, 111. 

STURGEON SANDWICHES.— Flake sturgeon finely, mix 
with salad dressing and chopped capers, iadd a teaspoon of lemon 
juke and spread on thin slices of bread. — Mrs. E. G. Harris, Win- 
netka, 111. 

SWEET SANDWICHES.— .Any kind of jelly, jaim or fruit. 
Chopped candied cherries and seeded raisins, seasoned with sherry 
and lemon juice.— Mrs. C. C. Clancy, Kenilworth, 111. 

SWEETBREAD SANDWICHES— Put cold boiled sweet- 
breads through a potato ricer, moisten with y 2 as much whipped 
cream, season with salt, cayenne and lemon juice. Spread on thin 
slices of buttered bread land cut in fancy shapes, or use chopped,, 
cooked sweetbreads, mixed to paste with melted butter, and sea- 
soned with pepper and salt. Minced ham may be added. Also 
chopped cooked sweetbreads, moistened with cream, seasoned with 
salt, cayenne and lemon juice, or chopped sweetbreads mixed with 
mayonnaise. Also chopped sweetbreads mixed with chopped cu- 
cumbers or celery and mixed with mayonnaise.— Mrs. Ethan Earle, 
Mayfair, 111. 

TARTARE SANDWICHES.— I teaspon each of chives, cap- 
ers, gherkins, olives, and tarragon leaves, chopped fine. 1 tea- 
spoon each of tarragon vinegar, French mustard and paprika. — 
Mrs. C. E. Rawlins, Glen View, 111. 

TOMATO SANDWICHES.— Pulp the raw tomato through 
a hair sieve to remove the seeds and skin, and then add a table- 



COOK COUNTY COOK BOOK 143 

spoon of thick mayonnaise to a teacup of pulp. Spread on 1 side 
of sandwich and press firmly together. — Mrs. Conklin, 914 S. 5th 
Ave., Maywood, 111. 

VARIATION I.— Thin slices of tomato dipped in French 
dressing. Or on rounds of bread spread with mayonnaise-. Sliced 
tomato and shredded lettuce, seasoned with salt, pepper and lemon 
juice— Mrs. Chas. Ellis, Winnetka, 111. 

TRAVELERS' SANDWICHES.— Chop sardines, ham, and a 
few pickles finely together, season with mustard, pepper, catsup. 
Worcestershire sauce, salt, vinegar, etc., to taste; spread between 
nicely buttered bread. — Mrs. E. G. Harris, Winnetka, 111. 

TURKEY SANDWICHES.— Thin slices of turkey and bacon 
on toast, spread with mayonnaise.— ^Mrs. Chas. Eggleston, Wheel- 
ing, 111. 

TURTLE SANDWICHES (For Hallowe'en and Children's 
Parties), — Cut thin slices of brown and white bread*, trim off the 
crust and shape into 3^-inch squares. Butter lightly and spread 
between a desired filling. Slice lengthwise into halves some small 
cucumber pickles, place 1 in each corner of the sandwich for the 
feet of the turtle, a tiny one for the tail. Run a toothpick through 
a narrow, short piece of bread, and stick it in the opposite end of 
the sandwich froim the tail. On the end of the toothpick put a 
thin piece of a small carrot, cut lengthwise. The result is a turtle. 
—Mrs. C. J. Jeffries, Winnetka, 111. 

VEAL SANDWICHES.— Chopped veal, apples, celery and nuts 
mixgd with mayonnaise. Chopped veal and hard-boiled eggs, sea- 
soned with mustard. Chopped veal and tongue, seasoned with 
horseradish and mixed with mayonnaise. — Mrs. Ethan Earle, May- 
fair, 111. 

VEGETABLE SANDWICHES.-^Cut thin slices of bread 
with a small, round (biscuit cutter; spread with softened butter, cut 
out the leaves of lettuce the same size, lay 1 on a slice of bread, 
spread on mayonnaise, then a sprinkling of minced parsley, a little 
salt, and 1 shake of white pepper; lay on another slice of bread, 
and press gently together. Heap them on a large plate and deco- 
rate with sprays of curled parsley. — Eloise Jennings, Winnetka, 
111. 



144 BREAD 

VEGETABLE SANDWICH ROLLS.— Chop 2 cold boiled 
potatoes and mix with an equal quantity of well-cooked or canned 
peas; do not mash the peas; add 1 or 2 boiled or pickled beets, 
chopped, and sufficient cream salad dressing to moisten the vegeta- 
bles. Cut a slice from the top of butter rolls and scoop out the 
crumbs. Be careful not to break the crust shell. Fill the roll 
nearly full with the vegetable mixture. On top of this put a table- 
spoon of shredded lettuce, finely chopped celery, or some small, 
crisp leaves of chickory, replace the top, and serve. — Mrs. C. Clan- 
cey, Kenilwonth, 111. 

WATERCRESS SANDWICHES.— Season watercress with 
salt, pepper, and a few drops of vinegar, and chop coarsely. Mix 
with creamy cottage cheese and spread on thinly sliced bread. 
Thoroughly wash the watercress and thoroughly dry it in a cloth; 
cut it into small pieces, removing the stalks, and mix with finely 
chopped, hard-boiled eggs, seasoned with salt and pepper. Spread 
between thin, buttered slices of bread, sprinkling the cress and 
eggs very lightly with the lemon juice. Press together hard and 
shape. Remove the crust; or use chopped watercress and cottage 
cheese, seasoned with salt, pepper and vinegar; also use chopped 
watercress, seasoned with salt and mixed with mayonnaise. — 
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

WELSH RAREBIT SANDWICHES.— Make a paste of mild 
cheese, 2 oz. of butter, a teaspoon of mustard, diluted with good 
cider vinegar. Spread the mixture between thin slices of bread. — 
Mrs. C. J. Jeffries, Winnetka, 111. 

WINDSOR SANDWICHES.— Butter and cut thin slices of 
^bread; cut thin slices of pecan sausage, (have ready some dry, crisp 
lettuce leaves and a y 2 pt. of mayonnaise. Put a slice of nut sau- 
sage on a slice of buttered bread; lay on a lettuce leaf, then a tea- 
spoon of mayonnaise, another slice of buttered bread, butter side 
up; on this put another leaf of lettuce, a teaspoon of mayonnaise 
and another slice of bread. Press together, trim off the crust, and 
cut each sandwich into 3 strips. These are usually tied with baby- 
ribbon. — Mrs. E. G. Harris, Winnetka, 111. 



. COOK COUNTY COOK BOOK 145 

TOAST 

Toast has become such an important part of the American 
breakfast, luncheon, and invalid diet that greater space has been 
devoted to this section than in the average cook book. Our pur- 
pose is to offer a variation from the proverbial toast and coffee 
which constitutes the breakfast of 87 per cent of the American 
homes. THE AUTHOR. 



ANCHOVY TOAST.— Spread anchovies over slices of but- 
tered toast. Keep hot. In a chafing dish put a tablespoon of but- 
ter mixed with a teaspoon of dry mustard, 2 tablespoons of tomato 
sauce and a teaspoon of mushroom sauce. When thoroughly 
mixed lay in this sauce, add slices of 4 hard-boiled eggs, with a 
little salt and cayenne pepper strewn over them. When heated, 
pour over the anchovy toast; be careful not to break the eggs. 
There will be but little sauce. — 'Mrs. C. J. Jeffries, Winnetka, 111. 

VARIATION L— Spread sliced toast with anchovy, butter 
while hot. Set a moment in the oven, and serve at once. — Mrs. 
C. J. Jeffries, Winnetka, 111. 

APPLE TOAST. — Peel, core, quarter, and cut in slices y 2 doz. 
apples; put a piece of butter the size of an egg in a saucepan, add 
the apples, and put over them 5 talblespoons of powdered sugar 
and 2 of water. Stew quickly. Fry slices of bread in a little but- 
ter, place on a dish, cover with a little sugar and the apples. Serve 
hot. — Mrs. C. J. Jeffries, Winnetka, 111. 

ARME RITTER.— Cut half of a loaf of 2-day-old bread into 
slices 54 mcn thick, dip each in cold milk. Lay them on top of one 
another, pour a little milk over the whole and let them lie 10 min- 
utes. Beat up 2 eggs with 2 tablespoons of milk, dip each slice 
into the egg and fry in half lard and butter. — Mrs. C. J. Jeffries, 
Winnetka, 111. 

BANANA TOAST.— Peel and press some good bananas 
through a colander with a potato masher; or a vegetable press may 
be used. Moisten the slices of toast with hot cream, and serve 
with a large spoonful of banana pulp on each slice. Fresh peaches 
may be used instead of bananas. — Mrs. Conklin, 914 N. 5th Ave., 
Maywood, 111. 



146 BREAD 

BEEF MARROW ON TOAST.-— Put some pieces of marrow 
in a saucepan of well-salted (boiling water and let them remain for 
1 minute. (Drain off the water; take out the marrow and spread it 
on toasted bread, place in the oven and cook for 6 minutes. Sprin- 
kle with salt and pepper, and serve hot. — Mrs. C J. Jeffries, Win- 
netka, 111. 

BEEF TONGUE TOAST.— Grate a boiled tongue, mix pars- 
ley, salt and pepper with it, and make a paste by adding the yolks 
of eggs. Keep it hot, but not boiling; sprinkle thinly on toast, 
grate cracker crumbs over and set it in the oven till ready. — Mrs. 
C. J. Jeffries, Winnetka, 111. 

BERRY TOAST.— Canned strawberries, blueberries and 
blackberries may be used for the following: Turn a can of berries 
into a colander over an earthern dish, to separate the juice from 
berries. Put juice in porcelain kettle, heat to boiling, thicken to a 
'cream with flour rubbed smooth in a little water, a tablespoon of 
flour to a pt. of juice. Add the berries and boil up just enough to 
cook flour and heat the berries; serve hot. Moisten toast with hot 
•cream, or a little heated juice. The fruit may be heated and poured 
over dry toast without thickening, or it may be rubbed through a 
colander, as for apricot toast. Suitable for an invalid. — Mrs. Conk- 
lin, 914 N. 5th Ave., Maywood, 111. 

VARIATION I.— Take fresh berries and mash well. Add 
sugar to sweeten, and serve as a dressing on toast, moistened with 
hot liquid. Dainty for an invalid. — Mrs. Conklin, 914 N. 5th Ave., 
Maywood, 111. 

BRAINS ON TOAST.— Scald and blanch the brains, beat 
smooth, add 3 eggs, and oeat hard. Have ready a tablespoon of 
butter in a frying-pan, hissing hot; turn in the (mixture and stir 
steadily for 3> minutes. Serve upon rounds of toast. Appetizing 
for an invalid. — Mrs. May C. May, Mayfair, 111. 

CAVIAR ON TOAST.— Put into a saucepan 2 tablespoons of 
caviar and 1 of cream; heat 2 minutes, stirring carefully. Pour 
this mixture over thin slices of white bread. Serve hot. — Mrs. C. 
J. Jeffries, Winnetka, 111. 



COOK COUNTY COOK BOOK 147 

CODFISH ON TOAST— Slice an onion and fry in an oz. of 
butter. Add small quantity of fresh fish with water to cover. Add 
3 sliced tomatoes, and a little cayenne, cook J4 to V\ of an hr. 
Pour it over 'buttered toast. — Mrs. C. J. Jeffries, Winnetka, 111. 

CREAM TOAST MADE OF BROWN BREAD.— Toast y 2 

doz. or more slices of entire wheat or graham bread. Make a 
cream sauce of 1 pt. of cream and milk, mixed, a lump of butter and 
a pinch of salt. Put into a granite pan and let come to a boil. Stir a 
little flour, first stirred to a cream, with a little cold milk, when it 
boils drop in the toast, 1 piece at a time. Let simmer a couple of 
minutes, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. 

CREAM TOAST. — Use good graham or whole wheat toast. 
Hiave a pt. of thin, sweet cream scalding hot, salt a little and moist- 
en toast, pack in a hot dish, cover tightly and serve. Tasty for 
an invalid. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

CREAM TOAST WITH POACHED EGG.— Prepare cream 
toast as previously directed, and serve hot with a well-poached 
tgg on each slice. Suitable for an invalid. — Mrs. Conklin, 914 N. 
5th Ave., Maywood, 111. 

DEVILED TOAST.— Toast sliced whole wheat or brown 
bread 1 day or so old. To every tablespoon of butter add % tea- 
spoon each of dry mustard and paprika, and 8 drops of onion 
juice. Spread over the toast, sprinkle with a little grated cheese, 
and set in a hot oven for 3 minutes.™— Mrs. C. J. Jeffries, Win- 
netka, 111. 

DIPPED TOAST.— Beat 2 eggs lightly, add 2 tablespoons of 
cream, 1 tablespoon of melted butter, a little pepper and salt. 
Slice bread thin and toast slightly. When this is done place all 
in a good sized dripping pan, and pour over the tggs t etc. Place 
on the top of stove to rebrown slightly, and serve. — Mrs. C. Car- 
son, 205 S. 5th Ave., Maywood, 111. 

EGG TOAST.— Make a batter with 2 eggs, J4 cup milk, and 
flour enough to make a stiff batter. Cut stale bread into thin slices, 
dip them into the batter and fry them brown in butter. This toast 
may be served with eggs prepared in any form. — Mabel Sturtevant, 
105 S. Dearborn St., Chicago, 111. 



148 BREAD 

FRENCH TOAST.— Beat 2 eggs, salt, a cup of milk, and 
then dip thin slices of bread into this, plunge into hot butter, and 
fry. — Mrs. C. J. Jeffries, Winnetka, 111. 

FRUIT TOAST.— Put a pt. of stemmed cherries into a kettle 
with Yz lb. of sugar and very little water. Stew the fruit tender 
and cover thin slices of buttered toast with the fruit and syrup, 
and set away on the ice until cold. — Mrs. C. J. Jeffries, Winnetka, 
111. 

GERMAN TOAST.— Beat 1 egg well, mix with 1 cup milk; 
put butter in a frying-pan, dip bread in mixture, then fry in butter 
a light brown; serve warm. — Mrs. Conklin, 914 N. 5th Ave., May- 
wood, 111. 

VARIATION I. — Cut slices of stale toast, dip in enough milk 
to soften, then dip in beaten egg; put in a pan with sufficient but- 
ter to brown. Serve. — Mrs. C. J. Jeffries, Winnetka, 111. 

GRAPE TOAST. — Take grapes and squeeze each, putting pulp 
and skin together in saucepan, place on stove, add 2 tablespoons 
of sugar to a cup of fruit, and scald. Cut toast into thin slices 
and butter; strain the hot grapes over the buttered toast and serve. 
— Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. 

HAM TOAST. — Toast and butter slices of bread, lay chopped 
boiled ham on, place in the oven for a few minutes. Beat up 6 
eggs with milk, salt and pepper. Pour the eggs into a saucepan 
with a lump of butter and stir till thick, but do not boil. Put the 
ham on the toast on a platter, pour the eggs over and serve. — 
Mrs. C. J. Jeffries, Winnetka, 111. 

KIDNEY TOAST.— Place in a pan chopped parsley, a little 
shallot and minced kidneys. Be sure to take off the outer skin and 
sinews of the kidneys before mincing tham. Fry all in butter. 
Add a tablespoon of Worcestershire sauce, sprinkle in a teaspoon 
of flour and boil for 3 minutes; salt and pepper to taste. Spread 
thin slices of buttered toast with this mixture, cover with bread 
crumbs and a little grated Parmesan cheese. Put into a quick oven 
for 10 minutes. — Mrs. C. J. Jeffries, Winnetka, 111. 

LEMON TOAST.— Dip slices of bread into a cup of milk 
which has been beaten up with the yolk of 2 eggs. Fry a light 



COOK COUNTY COOK BOOK 149 

brown. Take the whites of 2 eggs, beaten to a froth, add % cup 
of sugar, the juice of y 2 of a lemon and Y\r cup of boiling water. 
Pour over the toast and serve. — Mrs. C. J. Jeffries, Winnetka, 111. 

MEAT TOAST. — Mince finely the remains of a cold roast, 
and mix with it 1 pt., including the gravy, 2 well-beaten eggs, 1 
tablespoon of chopped parsley, 1 minced onion. Stir the mixture 
over a slow fire until it is thick. When cold spread it on pieces 
of toast, brush it over with a beaten tgg. Strew bread crumbs on 
the top and bake in a moderate oven. Squeeze a little lemon juice 
over the toast.- — Mrs. C. J. Jeffries, Winnetka, 111. 

MILK TOAST.— Put a qt, of milk over the fire and when it 
is pretty hot, add 1 tablespoon of flour, mix in a little salt in a 
cup of milk, add a piece of butter, stir constantly, untii it boils. 
Toast 6 or 8 slices of bread. Dip a slice of toast in the boiling 
imilk, after lifting it to the back of the stove. Lay the toast in a 
dish and pour the contents of the saucepan over it; keep it cov- 
ered. Serve. — Mrs. C. J. Jeffries, Winnetka, 111. 

OYSTER TOAST.— Toast a slice of bread rather brown. Cut 
off the crust and butter lightly. Have the spider hot, and into it 
drop, 1 at a time, 6 or more fresh oysters. Turn and stir a little 
as the gravy collects; add pepper and salt. Cook about 2 or 3 
minutes. Pour over the toast and serve immediately. Very ap- 
petizing for an invalid. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 
111. 

PEACH TOAST.— Stew fresh peaches in small quantity of 
water, when tender rub through a colander, and if quite juicy set 
on back of stove and cook slowly until of the consistency of mar- 
malade. Add sugar and serve the same as prunes, on toast moist- 
ened with hot liquid. Canned peaches may be drained from their 
juice and prepared in same manner. Dried or evaporated peaches 
may also be used. In making dried peach dressing the flavor 
would be more delicate if Y dried apples were used. Nice for 
invalids. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

PICKED-UP FISH ON TOAST.— Pick to shreds cold left- 
over fish. Heat in a skillet a little milk or cream, sufficient to cover 
fish, and add a dash of salt, white pepper, and a small piece of 
butter and a little chopped parsley, add the fish, and serve on hot, 



150 BREAD 

buttered whole wheat toast. — Mrs. C. Carson, 205 S. 5th Ave., May- 
wood, 111. 

SALMON TOAST.-^Cut slices of bread, trim off the crusts, 
and toast. Butter and lay on each piece a thin slice of smoked 
salmon. Sprinkle with pepper, lay over a sheet of buttered paper, 
and place in hot oven for 5 minutes. — Mrs. C. J. Jeffries, Win- 
netka, 111. 

SAUSAGE TOAST.— Fry 6 links of sausage; remove the 
skins, mix with a grating of cheese, and a tablespoon of mixed 
mustard; spread the mixture on hot buttered toast. — -Mrs. C. J. 
Jeffries, Winnetka, 111. 

SHAD-ROE TOAST.— Throw the roe into boiling water, add 
a slice of onion and 1 teaspoon of salt; simmer gently for 20 min- 
utes, and drain. With a fork remove the membrane. Spread the 
roe on toasted bread; over the whole sprinkle the yolks of 2 hard- 
boiled eggs, crumbled ifine. Lay over the whites, cut in rings. 
Serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. 

TOAST.— Take eggs out of shell, keeping yolk whole. Beat 
the whites to a stiff froth, lay the beaten whites around on squares 
of toasts in a ring, drop the yolks in center of white ring, salt and 
pepper, and put in hot oven a few minutes. Take from the stove, 
pour over a little melted butter. — Eloise Jennings, Winnetka, 111. 

TOAST A LA DUCHESSE.— Beat 1 egg, a cup of milk and 
a little salt and sugar together. Soak stale bread into this mix- 
ture, and put on a grid-iron or toaster. Butter the slices, and serve 
with jelly. — Mrs. C. J. Jeffries, Winnetka, 111. 

TOAST AU GRATIN.— Toast circular pieces of bread, pour- 
ing a little hot water over to keep them soft. Butter and grate 
over some English dairy cheese. Put in the oven to brown, and 
serve very hot. — Mrs. C. J. Jeffries, Winnetka, 111. 

TOAST FOR GAME.— Toast slices of bread y 3 of an inch 
thick, till browned on both sides. Cut off the crust, hold the bread 
over a bowl of boiling water for a minute to imbibe the steam, but- 
ter well. Soak them in the dripping in a pan under the birds, and 
when these are ready, serve them upon it. — Mrs. C. J. Jeffries, Win- 
netka, 111. 



COOK COUNTY COOK BOOK 151 

TOMATO TOAST.— Moisten slices of toast and serve with a 
dressing prepared by heating a pt. of strained, stewed tomatoes to 
boiling, and thickened with a tablespoon of cornstarch or flour, 
rubbed smooth in a little cold water. Season with salt and y 2 cup 
hot cream. Cream may be omitted. Dainty for an invalid. — Mrs. 
Conklin, 914 N. 5th Ave., Maywood, 111. 

VARIATION I. — Stew 1 pt. of ripe tomatoes, season with 
salt and pepper, a little butter and a teaspoon of sugar. Scald J4 
cup of creaim, and add. Pour the cream and tomatoes over toasted 
bread. — Mrs. C J. Jeffries, Winnetka, 111. 

VARIATION II. — Pare and arrange 6 tomatoes on a buttered 
pan, sprinkle over some fine bread crumbs, y 2 teaspoon of salt, 
pepper, 1 tablespoon of butter, dotted on top, and bake in a hot 
oven 20 minutes. Serve on hot buttered toast. Pour the gravy in 
the dish over all — Mrs. C. J. Jeffries, Winnetka, 111. 

TOAST WITH SARDINES.— Scrape and bone sardines, lay 
them on a plate; sprinkle with lemon juice and a little cayenne 
pepper. Stand them in the stove until thoroughly hot. Lay the 
sardines on slices of toast.-- Mrs. C. J. Jeffries, Winnetka, 111. 

TONGUE TOAST.— Mince fine cold, boiled tongue, mix it 
with cream; to every y 2 pt. of the mixture allow the well-beaten 
yolks of 2 eggs; place over the fire and let it simmer a minute or 
two. Pour the mixture over buttered toast on a hot dish. Serve 
hot. — Eloise Jennings, Winnetka, 111. 

ZWIEBACK. — Use good, whole wheat or graham fermented 
bread, cut in uniform slices, riot more than a J^ inch thick, divide 
each slice in halves, place on perforated tins and bake or toast in 
>a slow oven for a J^ hr. or longer, until evenly browned. — Mrs. 
Conklin, 914 N. 5th Ave., Maywood, 111. 



SOUPS 



CROUTONS. — Cut stale bread into dice less than y 2 an inch 
square; fry in hot dripping or butter to a delicate brown; take up 
with a split spoon and, 1 shake free of fat in a colander. — Mrs. Frank 
Mullins, Franklin, 111. 

VARIATION I.— Butter bread on the loaf; cut in slices y 2 an 
inch thick, cut off crusts, cut in strips and brown in the oven. 
Serve with soup. — Mrs. A. C. Christy, Glen View, 111. 

CHEESE CROUTONS.— Pass 2 oz. of flour, % teaspoon of 
baking powder, and % teaspoon of salt through a sieve. Rub in J4 
oz. of butter and y 2 oz. of grated cheese. Add 1 teaspoon of water, 
gradually, and mix until smooth. Roll out on a floured board to 
about y% inch in thickness. Cut into fancy shapes, place on a but- 
tered tin, and bake for 10 or IS minutes. — Mrs. May C. May, May- 
fair, 111. 

TOASTED BREAD CRUSTS FOR SOUP.— Toast bread 
crusts and cut into very small dice. Untoasted bread swells, and is 
likely to spoil the appearance of the soup. — Mrs. E. D. Kelly, Win- 
netka, 111. 

EGG BALLS, OR QUENELLES, FOR SOUPS— Mash to- 
gether 2 hard-boiled eggs, y 2 the quantity of hot, boiled potatoes, 
1 teaspoon chopped parsley, cayenne, pepper, salt, and the yolk of 
1 raw tgg. Make up into (balls the size of cherries, with flour on 
the hands. Drop them a minute or two in a frying-pan of boiling 
water; take up on a skimmer and drop them into the soup. — Mrs. 
Allan George, Park Ridge, 111. 

EGG BALLS FOR SOUPS.— Rub the yolks of 4 hard-boiled 
eggs with a little melted butter, to a paste. Add a little pepper and 
salt, 2 raw, beaten eggs, with flour enough to make them hold to- 
gether. Make into balls, put in soup, and let boil 1 minute. — Mrs. 
E. D. Kelley, Winnetka, 111. 

1S2 



COOK COUNTY COOK BOOK 153 

MEAT BALLS FOR VEGETABLE SOUP.— Chop fine 1 cup 
pounded round steak, add the yolk of 1 egg, y 2 cup cream, salt, 
pepper, and nutmeg for flavoring. Mix well, make into balls, put 
into the soup from' which vegetables have been strained. They will 
rise to the top when done.— Mrs. Joseph King, Kenil worth, Til. 

DUMPLINGS. — Into a well-beaten egg add enough rolled 
cracker crumbs to make a thick paste. Drop from i;poon into 
soup. Cook 2 minutes. Serve at once. — Mrs. Klug 25 N. 5th 
Ave., Maywood, 111. 

NOODLES FOR SOUP.— Melt a lump of butter size of an 
egg; stir thick with flour, and when cool stir in 1 beaten egg, then 
thicken with flour as stiff as possible. Roll out very thin, and cut 
fine. These noodles do not need to dry. They should be boiled 
in the soup about 20 to 25 minutes. — Mabel Sturfevant, 105 S. 
Dearborn St., Chicago, 111. 

VARIATION I.— 4 cups flour, 4 eggs, a little salt, mix all 
together and' make very stiff with flour. If 4 eggs does not wet 
the flour enough, add a little milk (sweet) or water, to mix like 
pie dough, only very stiff; roll in a sheet or two, lay 1 or 2 hrs.; 
cut in long strips 2 inches wide, put 2 or 3 on top of each ether, 
and use a very sharp knife to cut in thin strips about J /i inch or 
less wide; have chicken broth boiling hot, drop by handfuls in 
kettle and stir with other hand; let it boil y 2 hr., add a little pep- 
per and 1 tablespoon butter. If desired, less eggs and more milk 
or water will do. — Mrs. E. C. Emmory, Palatine, III. 

SHOE STRING NOODLES.— To 2 well-beaten eggs, add 1 
cup sweet milk, a generous pinch of salt, and flour enough to make 
a stiff dough, sifted with 2 level teaspoons baking powder. Roll 
thin, like pie crust, and cut in strips like shoe strings. These are 
fine cooked in beef or chicken broth. — Mrs. E. G. Harris, Win- 
netka, 111. 

GERMAN NOODLES.— Beat up 1 egg with 1 tablespoon wa- 
ter, add some salt, and then work in all the flour possible. Turn 
out on floured board, roll very thin; cut into pieces and roll each 
piece as thin as a piece of paper. Let these pieces drv, but not 
long enough to become brittle, After they have dried lay the 



154 SOUP 

pieces 1 on top of the other, roll up, and with a sharp knife cut 
very thin slices from this roll. Toss the roll slightly to separate 
them, let them dry and store in well covered tins or jars. — Mrs, 
Alfred N. Greenway, Wheeling, 111. 

SOUP STOCK. — Stock for soups may he made by saving all 

the bones and tough pieces from roasts and broiling meats. Put 
them in a kettle, allowing about 3 pits, of water to 2 lbs. of meat 
and bones. When it comes to a boil, skim, and set back to sim- 
mer for 5 or 6 hrs. Great care should be taken that every particle 
of meat and bones used should be perfectly sweet. When done, 
put in a stone jar, kept for the purpose, and keep in a cool place. — 
Mrs. F. C. Winters, Winnetka, 111. 

A GOOD SOUP STOCK.— 1 lb. of lean beef, 1 qt. cold water, 
1 teaspoon pepper corns, 2 cloves, 2 allspice berries, 1 sprig parsley, 
1 teaspoon mixed herbs, 1 tablespoon each kind chopped vegeta- 
bles. The meat should be cut in small pieces and soaked in cold 
water for y 2 an hr., heat slowly, and simmer 3 hrs., add vegetables 
and seasoning, simmer 1 hr. longer, then strain. Remove the fat 
next day.— J Mrs. E. G. Harris, Winnetka, 111. 

VARIATION I.-^Allow 1 qt. of cold water to a lb. of meat. 
Let it stand awhile before putting it on the back of the- stove. 
Cover and simmer slowly. Five hrs. are required for boiling a 
good sized bone. When done, pour into an earthen vessel, and 
skismi when cold. Salt the stock when y 2 done. Vegetables can 
be addled to the stock in the proportion of 1 pt. cut vegetables to 
every gallon. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

VARIATION II.— "Stack" is made from cheap, tough cuts; 
the meat should be cut in small pieces, soaked y 2 an hr. in cold 
water to draw out the juice. Bone is added for the sake of the 
gelatine it contains, and to give body to the soup. A good por- 
tion is 1 lb. each of meat and bone to \y 2 qts. of water. Use a 
kettle with a very tight cover and simmer slowly for a number of 
hrs. Stock is best when made the day before it is to be used. — 
Mrs. Almond Case, Palatine, 111. 

STOCK FROM BONES.— Save all bones left from roasts, 
steaks, and the carcasses of poultry; also the liquid in which they 



COOK COUNTY COOK BOOK 155 

have 'been boiled. Crack the bones, place in a soup kettle, cover 
with cold water and let simmer gently for 4 hrs. When they first 
boil, skim. At the end of the 3rd hr., add the flavoring, the same 
as in plain stock. The delicate flavor of each vegetable depends 
upon the volatile material they contain. This is easily dissipated 
if the stock is boiled hard or long after they are added; therefore, 
add the flavoring an hr. before the stock is strained. Stock made 
from the left-over meats or bones is not as clear as that made from 
fresh meats. When wanted perfectly clear, it must be clarified. 
To clarify remove the fat from the surface; turn the stock carefully 
into the soup kettle, allowing the sediment to remain in the bottom 
of the bowl. Beat the whites of 2 eggs with the washed shells and 
y 2 cup of cold water. Add this to the cold soup; mix carefully; 
bring to boiling point, and add a tablespoon of lemon juice. Boil 
hard for 5 minutes. Let stand a moment to settle, strain carefully 
through 2 or 3 thicknesses of cheesecloth, wrung from cold water. 
The albumen in the white of egg acts mechanically, entangling the 
floating particles in a sort of fine membrane, which is formed by 
the 'boiling, and leaves the soup perfectly clear. Stock imay be 
kept in warm weather, under favorable circumstances, for 4 or 5 
days; in winter, for 10 or 12 days. The first thing necessary to 
the preservation of stock is the removal of the fat. Second, it must 
be cooled quickly after it is strained. In summer, it will keep 
much longer if the vegetable flavorings are omitted; add salt and 
pepper only. — Mrs. Chris. Worthington, Des Plaines, 111. 

WHITE STOCK.— -White stock is used in preparation of 
white soups, and is made by putting 6 lbs. of a knuckle of veal or 
lean beef and veal gravy, % lb. of bacon or ham, cut up, with 4 
onions and 4 heads of celery, cut up fine. Stew gently until nearly 
done, when salt should be added. Cook 1 hr. longer; strain, and 
set to cool. When cold remove fat, and it is ready for use. — Mrs. 
E. D. Kelley, Winnetka, 111 

LEFT-OVER STOCK.— Have a crock in your refrigerator 
expressly for this. Collect for it the bones of cooked meats from 
which the meat has been carved; the carcasses of poultry, hits of 
gristly roasts and steaks, cold vegetables, or baked apple. Twice 
a week, put all 'bones, cracking well into the stock-pot; cover 
deep with cold water, and cook slowly until the liquid is reduced 



156 SOUP 

to t/z the original quantity. Season to taste, and strain, rubbing 
all that will pass through the colander. By addition of barley, 
rice, tomatoes, or, in fact, almost any vegetable or cereal, you may 
make excellent broths from this coimpound of "unconsidered tri- 
fles."— Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. 

POSSIBILITIES OF A SOUP BONE.— Wash a shankbone, 
place in the kettle, cover with cold water, and slowly boil until 
almost tender, then salt to taste, and use the best part of the meat 
for dinner. Take the meat that is left over, chop fine, put in a 
dish, pour enough hot broth over to cover, press with a heavy 
weight; when cold, turn out and slice for dinner. No. 3. 

NOODLE DINNER.— Break 3 eggs, add 3 tablespoons milk, 
pinch of salt, mix until light, add flour to make stiff; roll very thin, 
flour well, cut in little strips and drop into boiling broth. If de- 
sired, part of the noodles can be kept for a time by wrapping in 
clean paper sack. If any broth and potatoes are left over they can 
be used for supper by adding 2 sliced onions, a little water, salt 
and pepper; put all in kettle and cook until tender, and serve.— 
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

SOUP FROM LEFT-OVERS.— We have a little gravy from 
yesterday and a little onion; there was a deviled potato left and 1 
stalk of celery; purchase a very small piece of soup meat, just J4 a 
lb., put it on with 6 cups cold water, and add 2 tablespoons of cut 
carrot, 1 tablespoon of cut onion; cut the celery and let it boil 2 
hrs. Take out the meat, cut it up into small pieces, put back into 
the stock, add the gravy, the left-over onion, and the potato, also 1 
tablespoon of salt, a little white pepper and 1 tablespoon of 
chopped parsley. Many times you can use all the left-over vegeta- 
bles by putting them into the double boiler with 4 cups of milk, 
boiled and strained; thicken' with 1 tablespoon of flour rubbed 
with 1 tablespoon of butter; add and boil 2 minutes. Serve with 
croutons.^-iMrs. Almond Case, Palatine, 111. 

VARIATION I.— Bones and trimmings from a 6-lb. roast of 
beef, 2 cold mutton-chops, the flank end of a sirloin steak, un- 
cooked, 4 qts cold water, 1 tablespoon salt, 4 cloves, 4 peppercorns, 
1 cold fried tgg t 2 baked apples, 1 cup cold iboiled onions, 2 stalks 
celery, 1 tablespoon parsley. Cut up the meat and bones, and put 



i 



COOK COUNTY COOK BOOK 157 

*hem in the kettle with the cold water. Add all the other ingredi- 
ents, and simmer till the bones are clean, the meat is in rags, and 
the water reduced y 2 . Strain, and the next morning remove the 
fat; when ready to serve, heat the stock to the boiling point; warm 
with it 1 cup of cold macaroni or tomatoes left from yesterday's din- 
ner. Add more salt, if needed, and flavor with kitchen Bouquet. — 
Mrs. Frank Mullins, Franklin, 111. 

CREAM OF ARTICHOKE SOUP.— Scrape and slice enough 
Jerusalem artichokes to make 2 cups, and cover with cold water. 
Let them stand for 15 or 20 minute?, and put them in a saucepan 
with 2 qts. of cold water or milk, or 1 qt of each, and let them 
cook for an hr., or until thoroughly soft. Now rub them through 
a sieve with 2 cups of the stock in which they cooked, and return 
to the fire. When boiling add 1 ta'blespoon of butter and 1 of 
flour, rubbed together, and 1 teaspoon of salt and 1 saltspoon of 
pepper, and cook about 10 minutes before adding 2 cups of hot 
milk, or 1 cup of milk and 1 cup of cream. Stir well and let boil 
up once before serving. A teaspoon of chopped parsley or chives 
improves the appearance and the taste. Before straining add 1 
handful of nasturtium leaves and 'blossoms, or add 1 tablespoon of 
them chopped before serving.— Mrs. E. D. Bennett. Bartlett, 111. 

CONDO CRUSTS FOR SOUFS.-^Cut the bread in dice 
shapes, of even size, and toast it in a pan in the oven. When 
brown, pour over melted butter and return to the oven for a *hort 
time. Serve from 6 to 8 to each plate of soup. — Eloise Jennings, 
Winnetka, 111. 

ALMOND SOUP. — It calls for 1 qt. of nicely seasoned veal 
or chicken stock. Blanch y 2 lb. of almonds an^ pound *hem fine, 
using a few drops of stock from time to time during the process, 
lest the almonds becoime oily. When a perfectly fine, smooth 
paste is formed, add it to and allow to heat; season with salt and 
pepper, and 1 tablespoon of grated celery and 1 teaspoon of finely 
minced parsley; draw the saucepan to the back of the stove and 
let simmer for y 2 hr.; whip ^ gill of sweet cream to a strong 
froth and pour it into the tureen. Let soup come to the scalding 
point and pour at once over the cream, straining through fine 
sieve; serve with fried sippets or crotitQPs of bread.— Mrs. E. G, 
Harris. Winnetka, 111, 



158 SOUP 

AMBER SOUR-— Put y 2 lb. of ham in the bottom of soup 
kettle, on this put 3 lbs. of lean beef, and 2 lbs. of veal; cut in 
thin slices 2 large carrots, 2 heads of celery, 2 turnips, and 2 
onions, season with pepper (whole), and salt, a blade of mace and 
2 cloves, cover the vessel closely and put over a quick fire; when 
the meat begins to stick, turn it over. Continue this until it be- 
gins to brown, then pour over a gal. of boiling water and set 
aside to simmer 4 hrs. Skim frequently, and keep it closely cov- 
ered; when done, strain it through a sieve or fine cloth, and set 
away until next day. Take all the fat from the top, and put it 
over the fire an for. before dinner. When it boils, stir into it a % 
box of gelatine, soaked for 1 hr. in a teaspoon of cold water; give 
it a boil and serve.— Mrs. Mary Carpenter, Des Plaines, 111. 

VARIATION I. — Break a chicken or remains of 2 or more 
roasted fowls in pieces, add a soup bone with 3 qts. of water. Cook 
slowly for 4 hrs., then add 1 fried onion, T / 2 doz. cloves stuck into 
it, Y& carrot, parsley and 3 stalks of celery, and cook 1 hr.; the 
stock will then be reduced to 2 qts. Strain into a large bowl and 
the following day remove the fat which has accumulated on top. 
Take out the jellied stock, leaving the settlings for a sauce or 
gravy. Heat the stock, skim and mix into it the beaten white 
of an egg, shell and all; skim off carefully, and strain through a 
fine strainer. — Mrs. E. D. Kelley, Winnetka, 111. 

ALMOND AND CELERY SOUP.— Cut in small pieces a 
bunch of celery, using the leaves, and carefully scraped root, add 
6 peppercorns, 2 bay leaves, a tablespoon of onion juice, a thin 
slice of lemon, a teaspoon of salt, and a stick of cinnamon; cover 
with a qt. of water and cook an hr.; strain, and reheat, stirring in 
a cup of rich milk (cream is better), and 54 cup ground almonds. — 
E. G. Harris, Winnetka, 111. 

WHITE ALMOND SOUP.-^Cream together the 1 table- 
spoon of butter and 1 tablespoon of cornstarch, and dilute with 
hot veal stock, gradually; let boil 6 minutes, then stir in the rest 
of the 2 qts. of veal stock; add 1 cup of hot cream, more sea- 
soning, if needed, and the 2 oz. of almonds, blanched and pounded 
fine in a mortar. Use 2 qts. of veal broth. — Mrs. A. C. Christy, 
Glen View, 111. 



COOK COUNTY COOK BOOK 159 

ASPARAGUS SOUP. — Scrape and wash the asparagus. Cook 
them in salted boiling water for about 25 minutes. Drain and cut 
the tips off, reserving them, for further use. Mash and press the 
stalks through the colander and stir them into 1 qt. of boiling 
milk. Stir in 1 tablespoon of corn starch, already dissolved in cold 
milk. Put in the tips, add pepper, ibring to the boiling point, take 
it off the fire, stir in 3 tablespoons of butter, and serve. — Mrs. 
Frank Mullins, Franklin, II. 

VARIATION I. — Use 1 can of asparagus, cut off the tips, and 
lay them aside. Cut up the stalks, cover with 4 cups of cold milk 
(or Yi water and Yz milk), and let cook slowly in a double boiler 
for J4 hr.; then strain, pressing the asparagus to extract the flavor. 
Return to the saucepan, add 1 teaspoon of sugar, 1 tablespoon of 
butter, into which 1 teaspoon of flour has 'been made smooth, sea- 
son generously with salt and pepper, add the asparagus tips, 1 cup 
of milk, and just before serving, 1 tablespoon of whipped cream. 
A tablespoon of minced onion, fried for 10 minutes in butter, is 
sometimes added to the stalks while cooking. — Mrs. Roger Rawl- 
ings, Chicago Heights, 111. 

VARIATION II.— 2 qts. of chicken or other white stock, 
2 tablespoons of butter, 2 bunches of asparagus, 1 qt. milk, just 
as much flour as the butter will dissolve. Cut off the heads of 
the asparagus and set aside, cut up stalks and put in stock to iboil 
1 hr. Boil the heads in salted water, melt flour and butter, stir 
the milk until it cooks; strain stock, stir in butter and milk, and 
season. Before serving, add the asparagus heads and J4 cup of 
cream. — Mrs. Joseph, Bartlett, 111. 

ASPARAGUS CREAM SOUP.— Cut off the ends of the as- 
paragus for about 2 inches, and boil the rest until tender. Rub 
the vegetables through a very coarse sieve and salt the pulp. Boil 
a pt. of milk, mix y 2 teaspoon of butter with y 2 teaspoon of flour, 
and stir into the milk. Add the asparagus and boil about 10 .min- 
utes, keeping it agitated. Meanwhile boil the ends for about 15 
minutes, drain, and place them in a soup tureen. Add 2 table- 
spoons of .cream to the soup and pour it into the tureen without 
'boiling again. Serve at once. — Mrs. C. J. Jeffries, Winnetka, 111. 



160 SOUP 

BANANA SOUP. — Rub to a paste with a wooden spoon 3 
ripe bananas, sprinkle over these 1 tablespoon of corn starch and a 
little salt; bring to scalding point 3 pts. of milk, stir into it, slowly, 
the banana paste and 1 tgg t beaten lightly. Let all boil 2 min- 
utes, and serve with croutons. — E. G. Harris, Winnetka, 111. 

BARLEY BROTH.— Put 2-lb. shin of beef in 1 gal. of water. 
Add 1 cup of pearl barley, 3 large onions cut up fine, a small bunch 
of parsley, minced, 3 slices potatoes, a little thyme, pepper and 
salt to taste. Simmer steadily 3 hrs., stir often, so that meat will 
not burn. Do not let it 'boil. Always stir soup or broth with a 
wooden spoon. — Mrs. E. D. Kelley, Winnetka, 111. 

BARLEY SOUP.— Soak 3 tablespoons of barley for 3 hrs. in 
cold water. Strain, and put it to cook for 1 hr. in 1 qt. of boiling 
bouillon; add a y 2 pt. of cream, boil and serve. — Mrs. Robert Ran- 
dall, 908 S. 8th Ave., Maywood, 111. 

WHITE BARLEY SOUP.— Soak a cup of barley for several 
hrs. in enough water to cover it; then boil in a qt. of veal stock 
until tender and clear. Season with a teaspoon of onion juice, a 
tablespoon of minced parsley, and with celery salt and white pep- 
per to taste. Thicken a pt. of scalding milk with a white roux, 
pour the shot soup slowly upon this, and serve. — Mrs. Clark Mason, 
Bensen, 111. 

BARLEY AND TOMATO SOUP.-^Cook 1 can of tomatoes, 
1 chopped Spanish onion together for IS minutes, then rub through 
a wire sieve; add 3 tablespoons of pearl barley, 1 tablespoon of 
butter, some pepper and salt, and cook for 1 hr., until the barley 
is s-oft. Re-season before serving. — Mrs. L. C. Crawford, 1003 S. 
3rd Ave., Maywood, 111. 

BEAN SOUP. — Soak 1 qt. white beans over night; in the 
morning pour off water; add fresh water and set over fire, till 
skins will slip off easily; throw them in cold water, rub well and 
skins will rise to top, where they may be removed. Boil beans till 
perfectly soft, allowing 2Yz qts. of water to 1 qt. of beans. Mash 
beans, add flour and butter, 2 good heaping tablespoons of butter, 
and just flour enough to mix it good; also salt and pepper; cut 
old bread into small pieces, toast and drop into soup when you 
serve. — Mrs. H. B. Sanborne, Bartlett, 111. 



COOK COUNTY COOK BOOK 161 

VARIATION I. — Rub 1 cup of beans, cooked soft, through a 
colander, add 1 qt. milk, 2 medium-sized onions, sliced fine, and 
butter, salt and pepper to taste. Serve hot, — Mabel Sturtevant, 
105 S. Dearborn St., Chicago, 111. 

VARIATION II. — Wash cup of beans, soak in lukewarm wa- 
ter all night, drain off in morning, boil until tender; take 2 eggs, 
beat, add flour to make a thin paste, drop from spoon, let come to 
a boil, then add salt, milk and biscuits to taste. 

BAKED BEAN AND TOMATO PUREE.— % bay leaf, 2 
slices of onion, 2 stalks of celery, 1 sprig of parsley, 1 pt. of Bos- 
ton baked 'beans, 1 cup of thick tomato puree, 1 tablespoon of but- 
ter, 1 tablespoon of flour croutons or 'buttered crackers, browned, 
1 qt. of water or light stock, salt and paprika.— Mrs. May C. May, 
Mayfair, 111. 

BLACK BEAN SOUP.— 1 pt. of black beans, soaked over 
night; 'boil until very soft. Strain through a sieve, put in salt and 
pepper to taste; boil a piece of smoked meat with it. When done 
put f ©lowing into the tureen: 1 chopped hard-boiled tgg, 1 wine- 
glass of sherry, juice of J^ a lemon, and a few slices of lemon 
peel. Pour soup over this, and stir once or twice. — Mrs. Joseph 
King, Kenilworth, 111. 

PUREE OF BLACK BEANS.— 1 pt. of black beans, 1 small 
onion, 2 qts. of cold water, 2 teaspoons of salt, % saltspoon of 
cayenne, 1 saltspoon of mustard, 1 tablespoon of flour, 2 table- 
spoons of (butter, 2 hard-'boiled eggs, 1 lemon, 1 gill of sherry. — 
Mrs. E. G. Harris, Winnetka, 111. 

CREAM OF BEAN SOUP.— Let 1 pt. of soup stock, 2 cups 
of flaked beans 'boil 3 minutes. Melt 2 tablespoons of Ko-nut in a 
frying-pan, add 2 tablespoons of flour, y 2 teaspoon of salt, % tea- 
spoon of paprika, 10 drops of onion juice and 1 pt. of milk, slowly. 
When well mixed add the soup stock and serve. — Mrs. C. J. Jef- 
fries, Winnetka, 111. 

LIMA BEAN SOUP.— Cut up 2 mutton chops, 1 qt. of Lima 
beans, 1 onion, 2 potatoes; cut in very small pieces; salt and pep- 
per, a sprig of parsley; cook until beans are done. — Mrs. Frank 
Mullins, Franklin, 111. 



162 SOUP 

MINNESOTA BEAN SOUP.— Soak the beans over night; in 
the morning pour off the water, replacing it with fresh water; set 
over the fire until the skins slip off easily. Throw them into cold 
water and ru ! b well, the skins will rise to the top and can be re- 
moved. Boil the beans until perfectly soft, allowing 2 qts. of 
water to 1 qt. of beans; mash the beans and add flour and butter 
together, seasoning with salt and pepper to taste. Pass the soup 
through a colander, rubbing all the thick portion with a wooden 
spoon. Add toasted bread, cut into small pieces, before serving. — 
Mrs. E. D. Kelley, Winnetka, 111. 

RED BEAN SOUP.— Soak for 8 hrs. or more 2 cups of red 
beans, then put them in a large saucepan containing 8 cups of cold 
water, 1 cup of milk, and 2 onions, halved, each having 4 cloves 
stuck in it. Let cook for 2 hrs., then press through a sieve, re- 
heat, adding, just before serving, 1 wineglass of claret and fresh 
seasoning of salt and pepper, 1 hard-boiled egg, chopped fine, will 
improve this soup. — Mrs. Allan George, Park Ridge, 111. 

WHITE BEAN SOUP.— Put iy 2 cups beans to soak over 
night; in the morning turn off the water, and put over the fire 
with cold water, a small piece of salt pork — about ]/% lb., a small 
sliced onion, and y 2 teaspoon thyme; let it boil until the beans are 
cooked to pieces, adding boiling w r ater as it cooks away, leaving 
about a qt. when done. Strain through a fine colander, working 
with a spoon until nothing but the pulp remains. Return to the 
fire, season with red pepper and salt to taste, add a tablespoon of 
cracker crumbs; if too thick, thin with a little hot water, let boil 
up and it is ready to serve. — Mrs. Bianca Pessinger, 124 S. 20th 
Ave., Maywood, 111. 

BEEF BOUILLON.— Brown 1 tablespoon of sugar, add 1 
onion and a little water, put in 4 lbs. of lean beef and roll all 
around and brown good; then add plenty of cold water and simmer 
a long time; add salt and pepper and strain. — Mrs. Ella Forbes, 
Maywood, 111. 

BEEF HEART SOUP.— Take beef heart, cut off most of the 
fat and wash it thoroughly, then put the heart into a kettle with 
\y 2 gals, cold water, and boil until tender. Just before it is quite 
done, add salt to the taste. Have ready a variety of fine chopped 



COOK COUNTY COOK BOOK 163 

vegetables — about 1 qt. — to which may be added a small quantity 
of either macaroni, rice or vermicelli. Boil all together for 1 hr. 
Serve hot, with cubes of golden brown toast, and you will enjoy 
a delicious soup. Better satisfaction will be given if the heart is 
removed from the broth before adding the vegetables. It may 
then be stuffed and baked, sliced for sandwiches, or made into 
fine hash. — Mrs. C. E. Rawlins, Glen View, 111. 

BEEF TEA. — Cut into small pieces and remove every particle 
of fat from 2 lbs. of beef. Put in a tightly corked 'bottle. Place 
the bottle in a deep saucepan of cold water, covering about 2 /z of 
the bottle, place over a slow fire and keep boiling for 15 minutes. 
Take out the bottle, pour out the liquor and use as required. — Mrs. 
E. D. Kelley, Winnetka, 111. 

CREAM OF BEET SOUP.— Boil the young beets in salted 
water for an hr. Lay in cold water until cool enough to handle. 
Scrape off all the skin and chop the beets very fine. Turn the 
beets and the juice which has exuded from them into a pt. of mut- 
ton stock, and simmer for IS minutes. Rub through a fine colan- 
der or a coarse soup strainer and keep hot at the side of the range. 
Cook together 2 teaspoons of butter and 2 of flour, and pour upon 
them a pt. of milk. Stir until thick and smooth, then add slowly 
the beet and mutton puree. When very hot, season with salt and 
white pepper, and serve. — Mrs. Chris. Worthington, Des Plaines, 
111. 

BELGIAN SOUP. — Put a cup of diced turnips in a saucepan 
with 2 tablespoons of butter, and stir for 10 minutes over a slow 
fire, then stir in 2 cups of water, 2 teaspoons of brown sugar, and 
plenty of pepper and salt, and let simmer for another 10 minutes; 
add 2 cups of milk, thickened with 1 tablespoon of flour, let boil up, 
stirring constantly, and serve with croutons. — Mrs. Chris. Worth- 
ington, Des Plaines, 111. 

STANDARD BOUILLON.— 1 pt. of water to every lb. of 
meat; season with salt, pepper and vegetables to taste. — Mrs. E. D. 
Kelley, Winnetka, 111. 

BOUILLON. — Take lean beef from the lower round and 
shank of veal in equal proportion; put heaping tablespoon of but- 



164 SOUP 

ter into the soup pot, put, in the meat, which has been cut into 
small pieces; stir over a hot fire till the imeat begins to brown, add 

1 pt. of water and cook until la thick glace forms on the bottom of 
the kettle, about 1 hr. Add the remainder of the water in propor- 
tion of a pt. to every lib. of meat. Let it come to a boil. Skim, and 
set back where it will simmer for 6 hrs. Strain through a fine 
cloth and set away to cool, after adding salt and pepper to taste. 
When thoroughly cold, skim off the fat. When ready to use bring 
to a boiling point. — Mrs. C. J. Jeffries, Winnetka, 111. 

VARIATION I.— To 5 lbs. of beef, cut in small pieces, add 5 
qts. of cold water. Simmer slowly 6 hrs. After boiling 3 hrs. 
slowly, add salt, black pepper, 1 tablespoon allspice, 2 onions, cut 
fine, 1 grated carrot, 2 stalks of celery, 2 tomatoes, y 2 doz. whole 
cloves. Boil slowly 3 hrs. longer, strain and set away. Next day 
remove the fat and boil. Just before serving add a little nutmeg 
and mace. Serve in bouillon cups. — Mrs. E. D. Kelley, Winnetka, 
111. 

VARIATION II.— Take 4 lbs. from the middle of the round, 

2 lbs. bone, 2 qts. cold water, 1 tablespoon salt, 4 peppercorns, 1 
tablespoon imixed herbs; cut meat and ibones in small pieces, sim- 
mer 5 hrs., boil down to 3 pts., strain, remove the fat, season with 
salt and pepper, serve. Boil 1 onion, y 2 carrot, and 1 turnip, if 
liked.— Mrs. Alllan George, Park Ridge, 111. 

VARIATION III.— 1 soup bone, 1 ox-tail, knuckle of veal, 10 
whole peppercorns, celery and parsley, 1 whole onion, S carrots, 
halved, 3 ripe tomatoes, or % can tomatoes, salt to taste. If pos- 
sible, cook the day before using, allowing time to settle, and grease 
to rise. Serve in cups. — (Mrs. Helen Williams, 6032 Ellis Ave., Chi- 
cago, 111. 

BROWN FLOUR SOUP.— Put a lump of butter into a clean 
iron frying-pan. When melted, sprinkle in J4 a cup of flour, and 
stir briskly until the flour is of a uniform brown color, like roasted 
coffee. Add this gradually to 2 qts. of water. Peel and cut into 
cubes 3 potatoes, and cook in the soup 20 minutes. Season with 
an onion and a teaspoon of celery salt. — Mrs. Joseph Dunlap, Bart- 
lett, 111 



COOK COUNTY COOK BOOK 165 

BRUSSELS SPROUT SOUP,— Pick and wash 1 pt. of Brus- 
sels sprouts. Cook them in 3 pts. of boiling bouillon for about Y* 
an hour. Serve with croutons. — Mrs. Allan George, Park Ridge, 
111. 

BUTTERMILK SOUP.— Boil y 2 doz. medium-sized potatoes 
in salted' water to cover, and when done pour off the water, mash 
the potatoes, and add 1 qt. of buttermilk, thickened with 2 table- 
spoons flour. Let boil up, then add a lump of butter, and serve 
hot. — Mrs. Frank Mullins, Franklin, 111. 

CABBAGE SOUP WITH STOCK (German Style).— Wash 
and trim off the outer leaves of 1 sound white cabbage. Chop the 
cabbage fine, and put in a stew-pan with' 1 qt. of water; let boil 
until tender. Add 1 qt. of feeef broth, salt and pepper to taste, and 
boil once- more. Before serving, stir in a lump of butter and 2 
of sugar. Serve hot. — Mrs. E. D. Kelley, Winnetka, 111. 

CABBAGE SOUP.— 1 cabbage, 1 oz. fat, 1 onion, 3 pts. water, 
1 pt. milk, 1 oz. jine sayo, salt, pepper, chopped parsley. Wash 
and shred cabbage — melt fat in saucepan, add sliced cabbage, 2 
onions. Place over gentle heat for 10 minutes, shaking frequently. 
Pour over 'boiling water and cook for y 2 an for. or longer, till cab- 
bage is tender. Then add milk and sprinkle in sayo. Boil until 
sayo 'becomes clear, 10 minutes, about. Season with salt, pepper, 
and teaspoon of chopped parsley. — Mrs. Alex. Drexel, Park Ridge, 
111. 

VARIATION I.— *Chop (fine Y* head of tender white cabbage, 
and let 'boil y 2 for. in 1 pt. of water, by which time the water will 
be nearly cooked away. Drain out the remaining water, then add 
1 pt. boiling milk, y 2 cup cream, butter size of an &gg, and pepper 
and salt to taste. Serve with crisp crackers. — Mrs. H. B. San- 
borne, Bartlett, 111. 

VARIATION II — To a piece of meat, either pork or beef, 
add enough water to cover, and bring to a boil, skin it; cut cab- 
bage fine, cover with water, bring to a boil and drain and add it 
to the boiling meat; season with salt, pepper and onion. When 
meat and cabbage are done, add a cup of good sour cream, bring 
to a 'boil again, take out the meat and serve the soup. Tomatoes 
may be added, if desired. — Mrs. C. C. Clancy, Kenilworth, 111. 



166 SOUP 

CALCUTTA BISQUE.— Put 1 cup of toimato pulp and 1 bay 
leaf in saucepan. When hot add to it 1 salt spoon of soda, and as 
it foams stir slowly into it 3 or 4 cups of milk, 1 teaspoon of curry 
powder, 1 teaspoon of butter, and 1 saltspoon of salt. Let boil up 
once, and serve with croutons. The water in which the rice has 
boiled, or any vegetable stock, may be substituted for milk, and 
the soda then omitted.— Mrs. May C. May, Mayfair, 111. 

CALF'S FOOT BROTH.— .Clean 2 feet thoroughly. Put them 
in 3 qts. of water, and let it boil until it wastes away to 3 pts. 
Strain and set aside in a cool place. When cold, remove the fat. 
Heat a little at a time, add salt and nutmeg, if desired. — Mrs. E. 
D. Kelley, Winnetka, 111. 

CARROT OR CRECY SOUP.— Wash and scrape Ipt. carrots; 
shave off in thin slices a pt. of the outer part. Do not use the yel- 
low center. Cook the carrot with 1 small onion in boiling salted 
water to cover, until very tender. Rub the carrot through a 
squash strainer, add 1 qt. of rich stock and heat again. Add 1 tea- 
spoon sugar, 1 of salt, and y 2 saltspoon of pepper, and when hot 
serve immediately, with croutons. — Mrs. Clark Mason, Bensen, 111. 

CREAM OF CARROT SOUP.— Boil 1 pt. of carrots until ten- 
der, then rub through a sieve. Put 1 tablespoon of butter in a 
saucepan with 1 tablespoon of flour, and stir until smooth, then 
add 1 qt. of hot chicken broth or milk. Let boil 5 minutes, and 
add the strained carrots and season with pepper and salt. Just 
before serving add 1 pt. rich milk and well-beaten yolks of 2 eggs, 
with a little chopped parsley. — Mrs. F. C Winter, Winnetka, 111. 

CREAM OF CARROT AND ONION.— Fry 2 cups of grated 
carrots and 1 chopped onion for 10 minutes with 1 tablespoon of 
butter, and cover with 4 cups of cold water, and let boil. Add salt 
and pepper, and in 20 -minutes 1 cup of milk, in which 1 tablespoon 
of flour has been dissolved. — Mrs. Chris. Worthington, Des Plaines, 
111. 

CARROT SOUP WITH STOCK.— Put in soup kettle a 
knuckle of veal, 4 qts. of cold water, 1 qt. fine-sliced carrots, 1 
large head of celery; let boil 2y 2 hrs., and add T A cup of rice, boil 1 
hr. longer; season with salt and pepper. — Mrs. E. D. Kelley, Win- 
netka, 111. 



COOK COUNTY COOK BOOK 167 

CELERY SOUP.— 1 pt. of soup stock, 3 (bunches of celery, 
chopped fine, cooked y 2 for., 1 qt. milk put in just long enough be- 
fore using, to boil up, add enough flour to thicken the least hit, 
also pepper and salt. Serve hot.— Mrs. Frank Mullins, Franklin, 
111. 

BROWN CELERY SOUP.— 1 head celery, 4 potatoes, and 1 
carrot (all cut in small pieces), 1 Spanish onion, and 2 qts. of 
water Mode. Chop the onions small and fry in 'butter till brown. 
Add to the water, and boil 15 minutes, then strain out the onion. 
Add the vegetables, and boil 1 hr., seasoning with pepper and salt. 
—Mrs. B. Hubert, 3733 Elmwood Ave., Chicago, 111. 

CREAM OF CELERY SOUP.— Wash a bunch of celery, cut 
into inch lengths and boil in just enough water to cover it until 
so soft that it can be rubbed through a colander. Rub through 
the colander, return to the fire, and add, if you have it, a pt. of 
white stock. Scald a pt. of milk and thicken it with a tablespoon 
of flour rubbed into 1 of butter, and, when smooth, add the liquid. 
Season with white pepper and celery salt, and serve at once. — 
Jane Parker, 803 S. 2nd Ave., Maywood, 111. 

VARIATION I.— Take 2 qts. veal stock, 2 bunches celery, 3 
cloves, 2 onions, 3 peppercorns, 1 bunch parsley, boil 1 hr. and 1 
strain, then add 1 pt. whipped cream, after dished. Season with 
salt to taste. Tapioca or asparagus may be substituted for celery. 
— Mrs. Ethan Earle, Mayfair, 111. 

CHEESE BALL SOUP.— To 1 qt. soup stock, add 2 small 
red peppers and a dash of onion juice. Cut stale bread in small 
squares, roll in melted butter, then in grated cheese, and bake in 
hot oven until brown and crisp; drop in soup just before serving. — 
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

CREAM OF CHEESE SOUP.— Put 1 qt. (4 cups) of milk in 
a double boiler and with it 34 of a cup of grated cheese, 1 teaspoon 
of grated onion, 1 teaspoon of some piquant sauce, 54 teaspoon of 
salt, a dash of cayenne pepper, 1 tablespoon of flour and 1 of but- 
ter, rubbed together. Stir until smooth, then beat the yolks of 2 
eggs with 2 tablespoons of milk, put in the tureen, and pour the 
boiling soup over them, stirring during the process. Add a little 
salt, and serve with croutons. — Mrs. Clark Mason, Bensen, 111, 



168 SOUP 

CHERRY SOUP.— Soups made from fruit juices only slightly 
sweetened, thickened with arrow-root, and served cold in bouillon 
cups, are quite 'acceptable in hot days. Allow 1 pt. of water to a 
pt. of fruit. Stew, imash, and sift the fruit, sweeten and thicken 
slightly, and boil till clear. Some fruits require a little lemon 
juice or wine. Add chipped ice and serve with Zwieback or toast- 
ed wafers. — Mrs. Frank Mullins, Franklin, 111. 

CHESTNUT SOUP.— Peel and blanch 1 qt. of Italian chest- 
nuts and chop them fine, boil for y 2 an hr. in 2 qts. of water. 
Strain the chestnuts and crush them to fine pulp in a mortar, and 
gradually stir into this 1 qt. of stock in which the chestnuts were 
cooked, and rub all through a sieve. Return to the fire in a 
saucepan, with f cup of bread crumbs, 1 tablespoon of salt, and 1 
saltspoon of pepper. Cook for y 2 an hr., then strain again, and 
add 2 cups of milk and a grating of nutmeg, and 1 tablespoon of 
butter, and re-heat to boiling point. — Mrs. Robert Randall, 908 S. 
8th Ave., Maywood, 111. 

SOUR CHERRY SOUP.— Stone a cup of sour cherries and 
reserve to serve in the soup. Stew the juice with a pt. of cherries 
in a qt. of water and press through a fine sieve. Heat to the boil- 
ing point and thicken with a teaspoon of cornstarch, diluted with 
water to pour, or mixed with 94 cup of sugar; let cook 15 minutes. 
Meanwhile, pound the cherry-stones and heat them with a cup of 
red wine just to the boiling point, and strain the liquid into the 
soup; add the stoned cherries, and serve with crackers or toast, 
sprinkled, if desired, with sugar. Macaroons and plain sweet 
crackers are also served. Fruit soups take the place of fruit as a 
first course at a luncheon or tea. The thickening is often omitted. 
-nMrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. 

CREAM OF CHESTNUT SOUP.— Shell and blanch 2 lbs. 
of chestnuts. Cook them in 1 qt. of water for y 2 hr., adding 1 tea- 
spoon of salt. Drain, place the chestnuts in 2 qts. of clear beef 
stock; add 1 teaspoon of celery salt, 1 tablespoon of chopped 
onion, 1 teaspoon each of pepper and chopped parsley, and cook 
until the chestnuts are soft — probably 10 or 15 minutes. Add 1 
teaspoon of grated lemon rind and pulp pressed through a puree 
sieve. Return to fire, add 1 teaspoon of lemon juice, 2 teaspoons 



COOK COUNTY COOK BOOK 169 

of salt, and 1 pt. of rich cream or milk, with 1 tablespoon of but- 
ter. Serve at once. — Mrs. F. C. Winter, Winnetka, 111. 

VARIATION I.— Boil in white broth 1 pt. of steamed chest- 
nuts; when tender, mash fine, pass through a sieve, add cream, and 
season. If not thick enough, add a little flour and butter, mixed. 
Serve hot.— Mrs. C. J. Jeffries, Winnetka, 111. 

CONSOMME WITH CHESTNUTS.— Shell and blanch 24 
chestnuts. Throw them into a pt. of stock and cook carefully un- 
til they are just tender. Drain and dust them lightly with salt. 
Pour nicely seasoned chicken consomme or broth into the tureen 
and drop in the chestnuts. These must be handled lightly, as they 
break easily. — Mrs. Allan George, Park Ridge, 111. 

CHESTNUT PUREE.— Boil 60 blanched chestnuts in a qt. of 
water, or light stock, then press while hot through a fine puree sieve; 
add 2 qts. of broth, stir until the boiling point is reached, then sim- 
mer an hr.; skim and pour the soup into a tureen. Serve with crou- 
tons of fried bread. — Mrs. May C. May, Mayfair, 111. 

VARIATION I.— Boil 1 lb. of large chestnuts until tender. 
Peel and press them through the colander. Cut a small onion 
into small pieces and fry in butter. Add to the chestnuts enough 
boiling milk to make the mixture the consistency of cream. Mix 
with the onions, bring to the boiling point, and serve with crou- 
tons. — -Mrs. Frank Mullins, Franklin, 111. 

CHICKEN SOUP — Clean a 3-lb. chicken and cut it at the 
joints into nice pieces for serving, Put it in the soup kettle with 
1 lb. of veal bones, or other pieces of veal. Cover with 4 qts. of 
cold water. Mix 1 tablespoon of curry powder, 1 teaspoon of salt, 
and 1 of sugar to a smooth paste with a little of the water; add it 
to the soup. Let the soup simmer until the chicken is tender- 
Remove the chicken and cut into simall pieces. Put the bones 
back in the kettle, and simmer another hr. Strain the soup, remove 
the fat, and put the liquor on to boil again, with the pieces of 
chicken and 3 or 4 tablespoons of boiled rice. When the rice is 
hot, serve at once.— -Mrs. Joseph King, Kenilworth, 111. 

VARIATION I. — Stew 1 chicken, cut in small pieces in 1 gai. 
of water till the meat will cleave from the bones. Shred the meat 



170 SOUP 

and put in tureen; to the stock add 1 bunch of celery, chopped fine, 
cook until tender, then add the meat, and a pt. of sweet milk. 
Serve with a spoonful of whipped cream in each plate. — Mrs. C. j. 
Jeffries, Winnetka, 111. 

VARIATION IL— -Stew 1 pt. tomatoes, 1 large sliced onion, 
all the "left-overs" from either baked or stewed chicken, including 
gravy and dressing, with 3 qts. hot water, about 2 hrs.; then strain 
through colander; season to suit taste with salt and pepper. Cau- 
tion. — Do not boil hard, but simmer. — Mrs. Florence Davies, 426 
S. 18th Ave., Maywood, 111. 

CHICKEN CREAM SOUP.— Cut up a large fowl and beat 
with a mallet to crack the bones; pour in 5 qts. of cold water, cover 
closely, and simlmer for 4 hrs. more., until the chicken is perfectly 
tender. Take the meat off the bones, take out the skin. Return 
the soup to the fire with a part of the meat chopped fine, salt, pep- 
per, a little boiled rice and butter rolled in flour. Just before tak- 
ing from the fire add a small teacup of cream, heated, with a pinch 
of soda; add a tablespoon of chopped parsley, boil for 1 minute. 
You may further enrich this excellent soup by heating up 2 eggs 
and stirring them into it just before taking from the fire. A still 
'better way is to pour a little of the soup upon the eggs to avoid 
curdling, then add to the rest. — Mabel Sturtevant, 105 S. Dearborn 
St., Chicago, 111. 

VARIATION I.— 1 cup of cold roast chicken, chopped as fine 
as powder; a pt. of strong chicken broth; a cupful of sweet cream; 
Y* a cupful of bread or cracker crumbs; 3 yolks of eggs; 1 tea- 
spoon of salt; Yz teaspoon of pepper. Soak the crumbs in a little 
of the cream. Bring the broth to (boiling point, and add the meat. 
Break the eggs, separating the yolks and whites. Drop the yolks 
carefully into boiling water, and boil hard; then rub to a powder 
and add to the soup, with the cream and the seasoning. Simmer 
10 minutes, and serve hot. — Mrs. Chas. Eggleston, Wheeling, 111. 

A DELICATE CHICKEN SOUP.— Prepare 3 young chick- 
ens, put theim in a stew-pan with 5 pts. of white stock freed from 
fat and cleared from sediment. Add a sliced turnip and carrot, if 
desired, but remove before the soup is thickened. Let them sim- 
mer gently for 1 hr. Remove all the white flesh, return the rest 



COOK COUNTY COOK BOOK 171 

of the birds to the soup, and simmer once more for 2 hrs. Pour a 
little of the boiling liquid over % lb. of bread crumbs, and when 
well soaked, drain, and put it in a mortar with the flesh which 
has been taken from the bones and pounded to a smooth paste, 
adding, by degrees, the liquid. Flavor with salt, pepper, and a very 
little pounded mace; press the mixture through a sieve and boil 
once more, adding 1 pt. of boiling cream. If the soup is not thick 
enough, a tablespoon of arrow-root, mixed with a little cold milk, 
may be added. — Mrs. E. D, Kelley, Winnetka, 111. 

ENGLISH CHICKEN SOUP.— This soup is usually made 
from the "remnants" of chicken. Cut the dark meat of chicken 
into blocks, rejecting the skin and fat. Crack the bones, put them 
into a kettle; cover with 2 qts. of cold water; add 1 bay leaf and 
1 saltspoon of pepper, ibring to boiling, and simmer gently for 1 
hr. Strain, put back over the fire, and boil rapidly for 30 min- 
utes, or until reduced to a qt.; now add 1 tablespoon of onion 
juice, bay leaf, */i teaspoon of kitchen bouquet, salt, and chicken 
blocks. When thoroughly hot, serve. This soup should be per- 
fectly clear, and of an amber color. — Mrs. C. E. Jefferson, SOS S. 
5th Ave., Maywood, 111. 

CHICKENS' FEET SOUP.— No less an authority than Miss 
Barloa recommends chicken feet as a material for soup. The in- 
structions are: "Cut off at the usual joint, wash and throw into 
boiling water, and after a little while draw off their skins and 
scales and boil them. Their gluten is a delicious base for sauces 
or soups. Boil with the feet, the head, wing tops arid neck of the 
chicken, and a delicate broth, impossible to make from other parts 
of the bird, is produced. This preparation rs as much a luxury 
as it is an economy. — Mrs. Jane Evers, Winnetka, 111. 

CHICKEN SOUP WITH NOODLES.— This may be made 
from chicken consomme, or from the water in which a chicken has 
(been boiled. When boiled chicken is to form the dinner meat, 
save the stock in which it was cooked, and use it the next day for 
noodle soup. Do not have chicken soup and boiled chicken at the 
same meal. To each qt. of strained and nicely seasoned stock, add 
1 oz. of noodles. Boil rapidly for about 5 minutes, and serve.— 
Mrs. Allan George, Park Ridge, 111. 



172 SOUP 

CHICKEN BROTH.— Cut a chicken into small pieces, put 
into a deep earthen dish, .adding 1 qt. of cold water, and set 
it over a boiling kettle. Cover closely and let it steam several 
hrs., until the chicken lias become tender, after which strain off 
the broth and let stand over night. Skim off all the fat in the 
(morning and pour the broth in a bowl. Add Vz cup of rice in a 
cup of cold water. Steam as before, until the rice is soft; then 
pour in the broth and stir another hr. or 2. — Mrs. E. D. Kelley, 
Winnetka, 111. 

CHICKEN BROTH WITH PEAS, EGGS AND DUMP- 
LINGS. — 'Carcass of 1 chicken, 2 qts. of cold water, 1 level tea- 
spoon of salt, Yz pt. of green peas, 1 head of lettuce, 1 saltspoon of 
pepper. If you have had a roasted chicken for dinner, crack the 
bones, and put them with any bits that are left on the carcass into 
a kettle; cover with cold water, and bring to boiling point. Sim- 
mer gently for 2 hrs., strain and stand aside. About an hr. ^before 
the soup is to be served, boil the peas until tender; drain and press 
through a colander; add to them a teaspoon of grated onion, a 
saltspoon of salt, just a dash of pepper, and 2 tablespoons of 
white, smooth bread crumbs. Break in 1 whole egg; mix thor- 
oughly, and make into tiny balls, drop them into the hot soup; add 
the lettuce, shredded; cover and stand where it will almost boil 
for 10 minutes. Add salt, and serve at once. — Mabel Sturtevant, 
105 S. Dearborn St., Chicago, 111. 

CHICKEN CORN SOUP.— Skim the liquor from boiled 
chickens. Heat and strain, put back on the stove, with 12 cobs 
from which the corn has been cut. Boil % an hr., take out cobs 
and add the corn; stew 40 minutes, from time of foiling. Add a 
cup of hot milk, in which stir a spoon of butter, cut up in flour. — 
Mrs. E. D. Bennett, Bartlett, 111. 

CLAM SOUP.— Cut salt pork into very simall squares and fry 
a light brown; add 1 large or 2 small onions,- cut very fine, and 
cook about 10 minutes; add 2 qts. water and 1 qt. clams; mix 1 
tablespoon flour with the water, put it with 1 pt. of milk, and pour 
into the soup and let it boil about 5 minutes; butter, pepper and 
salt, Worcestershire sauce to taste. — Mrs. A. C. Christy, Glen 
View, 111. 



COOK COUNTY COOK BOOK 173 

VARIATION I.— Cook 2 qts. of clams 20 minutes in their 
liquor; add salt and pepper, 3 pts. of milk, 2 tablespoons of flour, 
mixed with butter size of an egg. Let come to a boil and strain. — 
Mrs. E. D. Kelley, Winnetka, 111. 

CLAM BROTH.— Put 1 pt. of clams and y 2 a cup of cold 
water, in the farina boiler. Have the water in the outside kettle 
cold, and let it heat slowly. Cook for 30 minutes after the water 
in the outside kettle is boiled. Strain the liquid from the clams, 
put them through the meat juice extractor, and add extracted 
liquor to strained liquid. Heat when ready to serve, unless desired 
cold, and dilute with water, if necessary. — Mrs. Chris. Worthing- 
ton, Des Plaines, 111. 

BISQUE OF CLAMS.— Take SO clams, 1 qt. of milk, 1 pt. 
water, 2 tablespoons of butter; save all the liquor the clams con- 
tain. Put over the fire with a doz. whole peppers, y 2 doz. blades 
of mace, and salt to taste. Let it boil for 10 minutes, then drop in 
the clams. Let boil quickly for y 2 hr., keeping the pot covered. 
Strain the liquid before the clams are added. Be careful not to 
let the soup burn. — Mrs. I£. D. Kelley, Winnetka, 111. 

CLAM-JUICE BROTH.— Wash in cold water in their shells, 
place in a granite-pan with just a few drops of water; when they 
(become hot, their shells will open. Pour out the 'broth, season 
to suit the taste, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. 

CLAM CHOWDER.— Prepare 6 potatoes, chopped, or put 
through meat grinder, 6 onions, treated same way, 1 car- 
rot; cook these vegetables in 2 qts. of water. Add y 2 lb. of salt 
pork, which has been cut into dice and fried to a crisp, y 2 can 
tomato juice, and meat of 12 clams, chopped fine. — Mrs. Chas. Ellis, 
Winnetka, 111. 

CLEAR SOUP WITH NOODLES.— Take 2 qts. of clear beef 
broth, peel and slice 2 carrots and 2 onions; put into a stew-pan 
with a generous lump of butter, and 1 cabbage cut into shreds, cov- 
er and put over a slow fire, stew gently, until tender. Shake the 
pan occasionally to prevent burning. When the vegetables are 
cooked put them into the beef broth and boil the whole gently 
for y 2 hr., then strain. 



174 SOUP 

To make noodles. — Lightly warm J4 cup of butter and beat to 
a cream, then work smoothly into it 2 heaping tablespoons of 
flour and 2 well-beaten eggs, forming small balls. Let the soup 
boil up again; drop in the balls, and let it simmer for an hr. 
longer.— .Mrs. E. D. Kelley, Winnetka, 111. 

COCKIE LEEKIE SOUP.— ^Purchase the marrow-bone from 
the round; have the butcher saw it into 2-inch lengths, making 4 
bones. Draw and truss one fowl; put it into a soup kettle; cover 
with cold water, bring to boiling point and skim. Add 1 lb. beef 
marrow-bones, 2 bay leaves and 1 saltspoon pepper; simmer 
gently for 1 hr. Add 2 doz. leeks, neatly trimmed; simmer 1 
hr. longer. Add 1 teaspoon of salt; bring again to boiling point, 
and it is ready to serve. Remove the strings from the chicken, 
dish it in the center of a large platter, put Yz lb. of prunes around, 
garnish the edge of the dish with carefully boiled rice, the marrow- 
bones, and the leeks. Strain the soup into a tureen over the well- 
beaten yolks of 2 eggs, and serve with squares of toasted bread. 
Serve tgg sauce with the chicken. This dish takes the place of 
both meat and soup. — Mrs. Robert Randall, 908 S. 8th Ave., May- 
wood, 111. 

COCOANUT SOUP.— Cook 2 lbs. of veal bones in 2 qts. of 
cold water until the meat is tender and the stock reduced to 1 qt. 
Grate the cocoanut and let it simmer with the veal the last J^ hr. 
Strain out the bones and cocoanut, and add to it the milk of the 
cocoanut and 1 pt. of cream. Put it on the fire again, and when 
boiling, thicken it with 1 tablespoon each of corn starch and white 
sauce. Add salt and pepper, and just before serving add a little 
of the broth, to 2 slightly beaten eggs, then stir it quickly into the 
broth, and serve at once, with dried dice of bread. — Mrs. Clark 
Mason, Bensen, 111. 

CODFISH SOUP.— To 1 pt. of strained tomatoes, add 1 cup 
boiled and flaked codfish, 1 qt. of water, and a lump of butter; boil 
15 minutes, then add scant J^ teaspoon of soda, and while it is 
foamy, pour in 1 pt. scalded milk. Serve at once. — 'Mrs. L. C. 
Crawford, 1003 S. 3rd Ave., Maywood, 111. 

CONSOMME. — Consomme is of fine aroma and forms the 
basis of many superior soups. Owing to its rich yellow color it 



COOK COUNTY COOK BOOK 175 

often is called amjber soup. Put the soup-pot over the fire and 
and place in it 1 heaping tablespoon of white sugar. Let it melt 
and smoke for 5 minutes, then add 1 cup of cold water; boil for 10 
minutes, then pour in 4 qts. of cold water, and add 2 lbs. of beef, 
cut in small pieces, and 2 lbs. of knuckle of veal. Proceed* as 
directed for stock, letting the soup simmer for 5 hrs. — Mrs. May 
C. May, Mayfair, 111. 

VARIATION I. — 4 lbs. beef bones, 1 lb. coarse lean beef and 1 
lb. chopped veal, 1 onion, 1 carrot, 1 turnip, 1 cabbage leaf, 6 
stalks celery, 8 qts. cold water. Put all together and simmer 
gently at least 6 hrs., salt and put aside to cool. Remove fat and 
strain, pressing the mixture hard that all -the nourishment may be 
extracted. Re-heat, and as it warms, stir in white of an egg. As 
soon as it boils up, throw in a little cold water, and let it stand 3 
minutes. Then pour through a flannel (bag and let drip; do not 
squeeze. Return to fire, season with caramel to suit taste and 
color, add cayenne pepper and more salt, if needed. — Mrs. Florence 
Davies, 426 S. 18th Ave., May wood, 111. 

CONSOMME A LA DUCHESS.— Work together */ 2 cup of 
bread crumbs, 1 egg f Y> cup of soft cheese, 1 salt spoon of salt, a 
dash of cayenne; form into tiny balls the size of small marbles. 
Roll them in egg and drop quickly into boiling stock or water. 
They cannot, 'however, be dropped into the stock in which they 
are to be served, or it will become clouded 1 . Take them out with the 
skimmer, put into the soup tureen, pour over the hot stock, and 
send at once to the table.— Mrs. Joseph King, Kenilworth, 111. 

CONSOMME, OR PLAIN MEAT STOCK FOR SOUP.— 

Consomme, or stock, forms the basis of all meat soups, gravies 
and purees. The simpler it is made, the longer it keeps. It is 
best made of fresh, uncooked beef, and some broken bones, to 
which may be added the remnants and ends of meats. Put 4 lbs. of 
beef and broken bones and I gal. of cold water on the back of the 
stove, and let it slowly come to a boil, then simmer 3 or 4 hrs., 
until the water is boiled away one-half. Add 2 teaspoons salt, strain 
and set to cool, in an earthen dish, well covered. When cold, take 
the fat off the top, and it is ready for use. 

To make soup for a family of six. — Take % of the stock, to 
which add 1 qt. of boiling water, and any vegetables desired. Boil 
3 hrs. Season and serve. — Mrs. E. D. Kelley, Winnetka, 111, 



176 SOUP 

CONSOMME WITH ALMOND BALLS.— Blanch and chop 
or grind fine 24 almonds. Mix with them stale bread crumbs. Add 
Y% teaspoon of salt and then sufficient white of egg to bind the 
whole together; make into tiny balls, roll them in the remaining 
white of egg and drop them quickly into hot oil, do not use but- 
ter. If you have no oil, use lard or suet. Shake until they are 
golden brown; lift with a skimmer, turn for a moment on to soft 
brown paper, and then put into the soup tureen and pour over at 
once nicely seasoned hot stock. — Mrs. Frank Mullins, Franklin, 111. 

CREAM OF CORN SOUP.— Scrape the corn from cS tender 
young ears. Boil the cobs in as little water as possible for 30 
minutes. Strain off the liquid, add the scraped corn and boil 20 
minutes. Heat 1 qt. of sweet milk to the scalding ooint. Rub to- 
gether, 1 tablespoon of butter and 1 tablespoon of flour/ stir into 
the hot (milk, add y 2 teaspoon of salt, y teaspoon white pepper. 
Pour over the corn, stir for a minute or two, then pour into a hot 
tureen. Serve with croutons — cut bread. — Mrs. E. D. Bennett, 
Bartlett, 111. 

VARIATION L— To 1 qt. of hot sweet milk, add 2 sprigs 
parsley, 1 tablespoon chopped onion, 1 can corn, rubbed 
through a colander; cook 10 minutes. Thicken with 1 tablespoon 
flour, stirred smooth with cold milk, add to the thickening, 1 table- 
spoon butter, dash of pepper, and 1 teaspoon salt. Cook 3 min- 
utes, and serve. — Mrs. William Myers, Franklin, 111. 

CORN CHOWDER — \y 2 pts. of sliced new potatoes, 2 slices 
of salt pork, 1 qt. of warm water, 1 pt. of green corn, 1 pt. of milk, 
y 2 sliced onion, salt, pepper, and butter to taste. Fry out the pork, 
then cook the potatoes in it. Put the potatoes into a kettle and 
add the water. Have ready the raw corn from the cob, and 'hen 
add the milk and onion. Cook 10 minutes. — Mrs. D. O. Dooley, 
Bensen, 111. 

CORN BISQUE. — 'Drain the liquor from a can «of corn. Chop 
the corn very fine, put it over the fire in a qt. of salted water and 
simmer gently for an hr. Rub through a colander, return to the 
fire, with the water, add a teaspoon of sugar, and when melted, 2 
tablespoons of flour rubbed into 2 of butter. Stir until smooth and 
pour slowly upon a pt. of heated millc. Season with salt and pour 



COOK COUNTY COOK BOOK 177 

the soup gradually upon 2 'beaten eggs. Send immediately to the 
table.— Mrs. A. C. Christy, Glen View, 111. 

CORN AND ONION SOUR— Let 1 can of corn, 3 pts. of 
water and 2 slices of onion boil until the corn can be easily passed 
through a colander. Cream 1 tablespoon each of butter and cream 
together, add it to 2% cups of boiling milk, salt, pepper celery 
salt, if desired, and 1 teaspoon of sugar. Mash the corn through 
the colander and add it to the milk. Let all cook a few minutes, 
and serve. — Mrs. E. D. Kelley, Winnetka, 111. 

CHICAGO CORN SOUP.-— Put 1 can of sweet corn into a 
graniteware pan and mash thoroughly. Then rub through a col- 
ander. Add sufficient nut-soup-stock liquor to make 3 pts. in all. 
Add a litle salt, and serve hot.— -Mrs. C. J. Jeffries, Winnetka, 111. 

CONSOMME WITH MARROW BALLS.— Have ^ cup of 

soft bread crumbs, J^ teaspoon of clear onion juice, 1 saltspoon of 
salt, T /i cup of chopped rwarrow, 1 egg, 2 qts. of stock, a dash of 
pepper. Mix together the bread crumbs and chopped marrow. 
Season with salt, clear onion juice, and a dash of pepper; mix 
well, and add gradually the yolk of an egg. Make this into small 
balls, roll them quickly in the white of the egg, slightly beaten; 
drop them into boiling water. They. will first go to the bottom of 
the saucepan, but in a (moment will come to the surface. As soon 
as they float (about 2 minutes) lift with a skimmer and put at 
once into a tureen; carefully pour over the hot stock. — Mabel 
Sturtevant, 105 S. Dearborn St., Chicago, 111. 

COURT BOUILLON.— Wash 4 lbs. of fish; clean and cut it 
into slices, using both head and tail. Put 1 tablespoon sugar into 
the soup kettle, add 1 sliced onion, and stir until the onion is 
browned, then add 3 qts, of cold water, and 1 saltspoon celery salt, 
to the fish; add 2 of pepper, 1 carrot, 1 turnip, 1 tablespoon of 
chopped parsley; bring to boiling point, skim and simmer gently 
for 2 hrs.; add 1 teaspoon of salt, strain, and stand aside to cool. 
There is rarely ever any fat to take from the surface, hence it may 
be strained and used at once. This stock will not keep like that 
made from beef. It may be served plain or with croutons, or it 
may have added at the last moment before serving, a few boiled 
shrimps, a few bits of lobster, crab, or oysters. — Mrs, Joseph 
King, Kenilworth, 111. 



178 SOUP 

BISQUE OF CRABS.— Place 1 doz. live crabs in cold water, 
add salt. Hash up a couple of carrots with an equal quantity of 
onion, and fry together with the crabs, shell an all, with little but- 
ter in a saucepan, add a little thyme and a bay leaf, season with 
salt and 1 pt. of white stock. Cover and cook for IS minutes, after 
which take out the crabs, strain the broth and let the liquid cool. 
When cool, pour off the top. Remove the shells from the crabs, 
taking out the lungs and the small legs from both sides, and wash 
each in warm water. Drain and chop them with about T / 2 their 
quantity of cooked rice. Add ia little of the juice in which they 
have been cooked, and drain through a cheesecloth. Add a little 
salt and red pepper, and place over the fire just previous to serv- 
ing, but do not allow it to come to a boil. — Mrs. E. D. Kelley, 
Winnetka, 111. 

CREAM SOUP WITH STOCK.— Scald together 2 qts. white 
stock, well seasoned, 1 qt. of milk, and add 3 tablespoons of flour, 
2 of 'butter; when all have been stirred to a smooth paste, cook 
well; just before serving add 1 cup of cream. Grate the yolks of 
4 hard-boiled eggs in the bottom of the tureen, and pour the soup 
over it.— Mrs. E. D. Kelley, Winnetka, 111. 

CRECY SOUP. — Cook 1 cup of carrots, cut in small dice, and 

2 tablespoons of onion in 1 tablespoon of butter. When a nice 
brown color, add 1 cup of shredded lettuce, y 2 teaspoon of coarsely 
chopped marjoram, y 2 teaspoon of ibasil, 1 teaspoon of parsley, and 

3 qts. stock. (Next add 1 cup of lentils that have been soaked in 
water over night, and allow the mixture to cook slowly for \y 2 hrs. 
Rub through a puree sieve, re-heat ,add 2 teaspoons soft salt and a 
dash of cayenne. Shave a washed lemon in wafer-like slices, put 
it in the tureen, and pour the hot soup over it. Serve at once. — 
Mrs. Roger Rawlings, Chicago Heights, 111. 

VARIATION I. — Save the water in which cabbage, cauliflow- 
er or brussels sprouts has been iboiled, and put it aside for soup 
Crecy. Into each qt. grate 2 medium-sized carrots that have been 
well scraped and washed. Stand it on the back part of the stove 
to simmer for 1 hr., then add a teaspoon of grated onion, a level 
teaspoon of salt, a saltspoon of pepper, and 1 tablespoon of but- 
ter and flour rubbed together; bring to boiling point; add a pt. of 
milk, heat, and serve at once. — 'Mrs. F. C. Winter, Winnetka, 111. 



COOK COUNTY COOK BOOK 179 

CREOLE SOUP.— Put 1 can of tomatoes, 1 qt. of water or 
vegetable stock, 1 sliced onion, and 1 small sliced carrot, and 1 
chopped green pepper together in a saucepan, and let cook for J^ 
hr., then rub through a fine strainer. Return the strained mix- 
ture to the double boiler and put in 2 scant tablespoons of boiled 
rice, 1 teaspoon of salt, Y% teaspoon paprika, 1 tablespoon of sugar. 
Cream 2 tablespoons of butter with 1 tablespoon of flour, and stir 
into the soup; let boil up once, and serve. — Mrs. C. J. Canthorn, 
Wilmette, 111. 

CUCUMBER AND GUMBO SOUP.— Pare and slice 6 cu- 
cumbers, chop 4 oz. of gumbo and 1 oz. of parsley into small 
pieces and stew them gently % of an -hr., stirring occasionally. 
Pour in 2 qts. of boiling water; add 6 oz. of bread crumbs, 6 oz. 
of sweet milk, and let the whole stew 2 hrs. If the soup is too 
thin, dredge in a little flour, and boil 10 minutes longer. — Mrs. C. 
J. Jeffries, Winnetka, III 

CREAM OF CUCUMBER SOUP.— 3 cups of peeled cucum- 
bers cut in small pieces. Parboil for 10 minutes, drain, and add 
them to 4 cups of chicken stock, in which is a slice on onion. 
Cook until soft, rub through a sieve, add %. cup each of flour and 
butter, rubbed together, and salt and pepper to taste. Strain and 
serve. — Mrs. Clark Mason, Bensen, 111. 

CREAM OF CURRY.— Put 1 qt. (or 4 cups) of milk in a 
double boiler and 1 onion with 4 cloves put in it, and when hot 
thicken with 1 tablespoon of thickening flour, rubbed smooth 
with 1 tablespoon of butter; add 2 tablespoons of boiled rice, 1 
hard-boiled egg, chopped fine, and 2 teaspoons or more of curry 
powder or paste. Remove the onion and serve with croutons. 1 
tablespoons of chopped chives or pimentos is an addition to the 
soup. — Mrs. Frank Mullins, Franklin, 111. 

DUCHESS SOUP.— Cook 2 slices of carrots, and onion, or 
vegetables in some of butter 3 minutes, add 1 qt. of stock and 2 
blades of mace; simmer 15 minutes, strain into white sauce made of 
butter, %. cup of flour and 2 cups of milk. Season, add %. cup 
grated cheese. — Mrs. E. E. Worth, Wheeling, 111. 

FRIARS' DUCK SOUP.— Have some goodi, clear consomme, 
well seasoned and boiling, beat 4 yolks of eggs with 1 pt. cream, 



180 SOUP 

pass the custard through a muslin strainer 5 minutes before serv- 
ing, add the custard to the consomme. Do not let it boil. Cut the 
breast of chicken into tiny strips (as the vegetables for a julienne 
soup), and add to the soup, and serve. — Mrs. Frank Ferguson, 
Franklin, 111. 

EEL SOUP. — Heat dripping, hissing hot, and fry 1 sliced onio.n 
in it. Now put in 2 lbs. of eels, cleaned, and cut into inch lengths, 
wiped dry, and fry on both sides to a light brown. Turn all into 
a covered saucepan, pour in 3 pts. of cold water, and cook slowly 
for an hr. Season with a pinch of mace, a larger of cayenne, salt 
to taste, and 1 tablespoon of minced parsley. Stir in 2 tablespoons 
of butter, cooked smooth, with 1 of flour; simmer 3 minutes, put 
in juice of 1 lemon, and serve.— Mrs. C. E. Worth, Wheeling, 111. 

EGG CHOWDER.— Fry 2 or 3 slices of salt pork till quite 
brown, then add 4 or 5 potatoes, sliced, and hot water to cover. 
When potatoes are done add 1 pt. hot milk and slice in 5 hard- 
boiled eggs. Let boil up once. Add a generous lump of butter, 
with salt and pepper to taste, and serve at once. — -Mrs. C. J. Can- 
thorne, Wilmette, 111. 

EGG SOUP.-^Put 4 tablespoons of rice in 1 qt. of stock; 
cover and let simmer gently for 20 minutes; press it through a 
sieve and return to the kettle. Beat the yolks of the 2 eggs, add 
to them a little of the hot soup; turn this into the kettle; stir for 
a moment, until it reaches almost the boiling point. Do not let 
it boil, or it will curdle. Take it from the fire; add }4 teaspoon 
of salt and 1 saltspoon of pepper, and serve at once. — Mrs. C. E. 
Worth, Wheeling, 111. 

EMERGENCY SOUP.— Put y 2 teaspoon of celery salt in 1 
cup of hot water, boil 10 minutes, add 1 pt. of milk, small lump of 
butter and thicken a little. Serve with croutons. — Mabel Sturte- 
vant, 105 S. Dearborn St., Chicago, 111. 

ENGLISH BEEF SOUP.— Cut beef in small pieces, 2 onions, 
sliced, and fried in beef fat until brown, 3 tablespoons of flour, 
cook brown, with onions. Brown a little meat; add water and 
simmer 3 hrs.; add a bay leaf, strain, and add a few slices of onion. 
—Mrs. C E. Jefferson, SOS S. 5th Ave., Maywood, 111. 



COOK COUNTY COOK BOOK 181 

FARMERS' CHOWDER.— Parboil and slice 6 fine potatoes; 
fry y 2 lb. of salt pork, chopped, and when it begins to crisp add 
a minced onion, and cook to a light brown. Pack potatoes, pork 
and onion in a soup kettle, sprinkling each layer with pepper and 
minced parsley. Add the hot fat-; cover with a pt. of boiling water 
and simmer 30 minutes. Turn into a colander and drain the liquor 
back into the kettle. Have ready a pt. of hot milk, into which 
has been stirred a tablespoon of butter rolled in flour; add to the 
liquor, cook 1 minute, return the potatoes to the kettle, and serve, 
—Mrs. C. E. Worth, Wheeling, 111. 

FISH SOUP.-^Cook 1 lb. of any boiled fish in boiling salted 
water, until it flakes easily. Drain it, remove the skin and bones, 
and rub through a coarse strainer. Cook 1 sliced onion with 1 qt. 
of imilk 10 minutes, remove the onion, and thicken the milk with 
2 tablespoons of flour and 1 tablespoon of butter, cooked together. 
Add 1 teaspoon of salt and 1 saltspoon of pepper and the fish. Let 
it boil up once, and serve. — Mrs. C. E. Worth, Wheeling, 111. 

VARIATION I.— Boil slowly 2 lbs. of any large fresh fish for 15 
minutes, take up the fish, remove skin and bones and pick the fish 
into small pieces. Put 1 qt. of milk on to boil with 1 teaspoon of 
chopped parsley, a small onion and a blade of mace. Put in the fish. 
Mix 1 tablespoon of flour with 1 cup of cream and pour into the 
boiling soup. Season with salt and pepper. Put 2 well-beaten 
eggs in the soup tureen, and pour the soup in, stirring it all the 
time. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

VARIATION II.— Clean and trim any kind of fish. Boil the fish 
with a head of celery, a small quantity of parsley, 2 onions, a bay 
leaf and 5 cloves. Use water and cover the saucepan. When the 
contents have boiled 1 hr., add enough water to make the soup. 
Strain and stir In a cup of cream. Season with salt and white 
pepper. Lay in the tureen some eggs, fried in butter; allow 1 for 
each person. Pour the soup over and serve with toasted bread. — 
Mrs. E. D. Kelley, Winnetka, 111. 

CREAM OF FISH SOUP.— Wash 1 lb. of any kind of fish; 
put it into a saucepan; add 1 bay leaf, 1 sprig of parsley and 1 
small onion. Cover with a pt. of cold water, bring quickly to 
boiling point, skim, let simmer 15 minutes, strain. Take fish care- 



182 SOUP 

fully from colander, remove the skin and bone, and mash with 
the bakespoon, adding gradually the water. Put 1 qt. of milk over 
the fire in a double boiler. Rub 1 tablespoon butter and 2 of flour to- 
gether; add a little of the hot milk; when smooth, turn it into the 
double boiler, and cook until you have a smooth, creamlike mix- 
ture. To this add gradually the fish, the salt and pepper, to taste, 
and when thoroughly heated, serve. — Mrs. C.J. Canthorn, Wil- 
mette, 111. 

FISH CHOWDER.— Prepare 1 lb. of fish, 3 medium-sized 
potatoes, 1 pt. of stewed tomatoes, 1 tablespoon of powdered 
thyme, 1 pt. of milk, 1 pt. of water, 1 large onion, 1 saltspoon of 
celery seed, 1 teaspoon of salt, saltspoon of pepper. Wash the 
fish; cut it into dice. Chop the onion. Put in the bottom of the 
kettle a layer of potatoes, then ia layer of fish, then tomatoes, a 
sprinkling of onion, thyme, salt, pepper and celery seed, and so 
continue until the materials are used, having the last layer pota- 
toes; add the water. Cover the kettle closely, and cook without 
stirring, over a moderate fire for 20 minutes. In the meantime, 
heat the milk in a double boiler; add it quickly, and serve. The 
tomatoes m.3.y be omitted. — 'Mrs; Ernest D. Dean, Glen View, 111. 

FISH A LA LUCULLUS (a Lenten Soup).— Fry 1 sliced on- 
ion till it turns yellow; add 3 or 4 lbs. of fish, 2 carrots, 2 sliced 
onions, 4 stalks of parsley, a bay leaf, 1 clove, 6 peppercorns, and 
salt; cover the whole with cold water; set on a good fire and boil 
gently for about 2 hrs. If the water boils away, add more hot 
water; strain and serve. — Eloise Jennings, Winnetka, 111. 

FIVE-MINUTE SOUP.— Cut some stale slices of bread into 
small dice. Heat some butter in a frying-pan and when hot fry 
the diced bread in this, and when nearly browned add hot milk, 
according to the quantity of bread Season with pepper and salt, 
and serve as soon as it has boiled up once. — Mrs. D. C. Daniels, 
Arlington Heights, 111. 

FLORENTINE SOUR— Melt 2 tablespoons of butter in a 
saucepan, put into it 54 CU P of finely chopped onions, and stir over 
a moderate heat about 5 minutes, and then add 2 full cups of very 
thinly sliced turnips, and stir for another 5 minutes, and add 2 
tablespoons of flour and gradually add 2 pts. of boiled milk, mix- 



COOK COUNTY COOK BOOK 183 

ing all well together; watch it till it boils and then let simmer 
gently, stirring frequently during 20 minutes or half hr., until 
the onions are quite soft. Then add 2 more cups of milk, and 
when boiling add 1 cup of tomatoes, puree (either canned tomato 
soup or canned tomatoes), or iy 2 cups of sliced fresh tomatoes* 
using a pinch of soda to prevent curdling. Now press the con- 
tents of the saucepan through a fine sieve, add a heaping teaspoon 
of butter, re-heat, and serve with croutons and 1 tablespoon of 
whipped cream. — Mrs. D. C. Daniels, Arlington Heights, 111. 

GERMAN GRUEL SOUP.— Put 4 tablespoons flour in a 
baking pan in the oven, watching and stirring it carefully until it 
is golden brown. While this is browning, put into the saucepan 

1 pt. of water and a sliced onion. By the time the flour has nicely 
browned the onion will be quite soft. Press it through a colander; 
add the water gradually to the flour, mixing all the while. Cook 
until smooth and thick. Put 1 qt. of milk in a double boiler; 
when hot, add it gradually to the flour mixture; cook and stir 
for 5 minutes; add 1 teaspoon of salt, 1 saltspoon of pepper and a 
dash of cayenne, and pour while hot into the tureen over the well- 
beaten yolks of the 2 eggs. Add at the very last moment a table- 
spoon of butter, cut into bits. — Mrs. C. E. Worth, Wheeling, 111. 

FRUIT SOUP.— To y 2 gal. boiling water add % lb. seedless 
raisins, J /z l'b. prunes, stones removed, % lb. dried apples, 2 table- 
spoons sage, 1 cup sugar, and the juice of 1 lemon; cook 1 hr. — 
Mrs. C. Buttercup, Bensen, 111. 

GIBLET SOUP — Put giblets from 2 or 3 fowls in 2 qts. of 
water and boil gently till reduced to 1 qt. (about 2 hrs.); take out 
, the giblets, cut off the tough parts and chop the remainder. Re- 
turn to the liquor and add 1 qt. of stock. Cook 2 tablespoons of 
butter and 2 of flour until brown, and add to the soup. Add salt, 
pepper and onion, if desired. — Mrs. E. D. Kelley, Winnetka, 111. 

VARIATION I.— Save 2 sets of giblets from a pair of chick- 
ens with the rougher pieces, like the neck and tips of wing. Scald 
and skin the feet; crack them into several pieces. Put all into a 
soup kettle; cover with 2 qts. of cold water and simmer gently for 

2 hrs.; then add 1 teaspoon of salt and 1 saltspoon of pepper. 
Strain the soup and remove the giblets; cut them into neat pieces; 



184 SOUP 

return them to the soup; add a teaspoon of grated onion juice, 
and J4 teaspoon of kitchen bouquet. Cut 2 hard-boiled eggs and 
lemon into thin slices, put them into the tureen; pour over the 
soup, and serve at once. Bay leaf and celery may foe added to the 
stock, if desired. — Mrs. May C. May, Mayfair, 111. 

VARIATION II.— .Cut the giblets into small pieces and cook 
in 1 pt. of water until they are tender; then add y 2 onion, a s.mall 
bunch of soup herbs, 2 or 3 cloves, and a few black peppercorns, 
set 3 pts. of highly seasoned stock over the fire and heat. Stir 
2 dessertspoons of flour into a little of the. stock until it is like 
cream in consistency; pour it into the rest of the stock and stir 
thoroughly; then leave it to thicken on the fire. Add, also, I glass 
of white wine, a little Worcestershire sauce, a pinch or two of cay- 
enne, rubbed smooth in a little stock, and salt to taste. Now let 
the seasoned stock boil and skim; strain into it the giblet liquor, 
also putting into it all the good pieces of the giblets. Serve hot. — 
Mrs. May C. May, Mayfair, 111. 

GLASGOW BROTH.— 1 qt. of strong mutton stock, from 
which every particle of fat has been removed. The liquor in which 
a leg of mutton has been boiled will do well for this purpose. Boil 
it down for an hr. before making the broth, as it should be strong. 
1 cup of barley that has been soaked in tepid water for 3 hrs. Cut 
up 1 large carrot, 1 turnip, 2 onions, 4 stalks of celery, y 2 cup of 
green peas, and the same of string beans, parsley and 4 or 5 leek 
tops, and parboil them for 10 .minutes. Drain and put over the 
fire in the stock.- Simmer slowly for 3 hrs. Have ready a good 
white roux made by heating a heaping tablespoon of butter in a 
pan and stirring into it a tablespoon of flour. Add a few spoons 
of the soup to thin it, and stir into the broth. Boil 1 minute, and 
serve. — Mrs. L. Q Crawford, 1003 S. 3rd Ave., Maywood, 111. 

GUMBO SOUP.-nPrepare 1 chicken, y 2 qt. cold water, SO 
oysters, 1 bay leaf, 1 onion, y 2 lb. ham, 3 tablespoons butter, salt 
and cayenne pepper. Cut the chicken in pieces as for fricasse. 
Dredge the pieces with flour and brown them in butter. Put them 
in a soup kettle with the ham. Add the bay leaf and onion, cut 
into small pieces, bring the mixture to a boil, carefully skimming 
at first. Boil for 2 hrs., then add sliced okras, simmer 1 hr. longer. 



COOK COUNTY COOK BOOK 185 

Drain the oysters, add them to the soup, put in salt and pepper, 
boil 2 minutes, and serve. — Mrs. C. C. Cleveland, Bartlett, 111. 

VARIATION I. — Disjoint 1 fowl,- cut 4 oz. ham in pieces and 
saute them in 3 tablespoons of lard to a golden brown; re- 
move the chicken to a stew-pan (iron must not be used) and saute 
onion and 1 qt. of Greek okra-pods, cut in pieces; then add Yz cup 
flour and, when well blended with the fat, of which more may be 
needed, add gradually a qt. of water, 3 or 4 tomatoes, skins re- 
moved, red pepper, y 'bay leaf, 2 sprigs of thyme, and salt, let 
simmer, covered, very slowly until the fowl is cooked, adding 
more water, if needed, also salt. In serving, add a spoonful of 
boiled rice to each plate. — Mabel Sturtevaht, 105 S. Dearborn St., 
Chicago, 111. 

VARIATION II t — This delicious soup may be made wrth 
oysters, shrimps, or chicken. Brown 1 small onion in a heaping 
tablespoon of butter. Add 1 qt. of sliced okra, and fry it well, stir- 
ring all the time to prevent burning. Now add T / 2 a gal. of hot 
water and let it cook until simmered down to 1 qt. Add 3 ripe 
tomatoes and the chicken, oysters, or shrimps. If chicken is 
used it must have been previously stewed tender, in which case 
use the broth instead of the hot water. Season to taste with salt 
and cayenne, and serve with a tablespoon of rice for each soup- 
plate. — Mrs. C. E. Westinghous, Mayfair, 111. 

GRAHAM SOUP.— Chop 3 onions, 3 carrots, 4 small turnips, 1 
head celery, very fine, and set them over the fire with a little more 
than 3 qts. of water. Simmer gently for y 2 hr., add 1 small chopped 
cabbage, parboiled. In 15 minutes put in 1 pt. stewed tomatoes 
and a bunch of sweet herbs and boil for 20 minutes longer. Put 
through a colander; return the soup to the fire; stir in 1 tablespoon 
of butter, pepper and salt, y 2 cup of milk, thickened' with corn 
starch; let it boil up, and serve. — Mrs. E. D. Kelley, Winnetka, 111. 

GUILEMME SOUP.— Cook y A cup each of carrot and turnip, 
.cut in thin strips, \y 2 inches long, until tender. Add 1 qt. of stock,. 
2 tablespoons each cooked peas and string beans, cut in strips. — 
Mrs. Clark Mason, Bensen, 111. 

BISQUE OF HALIBUT OR COD.— Boil a lb. of firm, fresh 
fish in 2 waters, and mince it fine, freeing it from all bits of skin or 



186 SOUP 

bone. Have ready a qt. of white stock, stir the fish into it and 
season with salt, pepper and a spoon of minced parsley. Cook to- 
gether 2 tablespoons of butter and 1 of flour, pour upon this a cup 
of milk, stir until it thickens, and put with the fish and stock. 
Boil up once and put into the tureen. Add y 2 cup of powdered 
cracker crumbs, just before the soup is mixed with, milk. — Mrs. 
Frank Mullins, Franklin, 111. 

HAM AND VEGETABLE SOUP.— After all the good meat 
has been sliced off the ham, put the bone on to boil in plenty of 
water, and when the meat which adheres to it begins to get ten- 
der add 3 or 4 small carrots, cut fine, y 2 head tender cabbage, cut 
fine, and a few potatoes, sliced; cook until vegetables are tender. — 
Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. 

HARE SOUP.— Into 1 qt. of water, or weak stock, if pre- 
ferred, throw the remains of 1 hare roasted the previous day, 1 
Bunc'h of sweet herbs, 1 stalk of celery and a sprig or 2 of parsley, 
broken in <bits. Simmer gently until the bones are nearly clear of 
the meat, then strain and thicken with flour, in which a little but- 
ter may or may not, as preferred, be rubbed. Now rub all the meat 
through a fine sieve and add it to the soup. Season with pepper 
and salt and add y 2 glass of port wine. — Mrs. F. C. Winter, Win- 
netka, 111. 

MOCK HARE SOUP.— Prepare 3 pts. of water, y 2 lb. lentils 
and Haricot beans, y Vo. of mushrooms, 1 onion, 1 bunch of savory 
herbs, 1 saltspoon celery salt, J / 2 oz. of butter, y 2 oz. flour, 1 table- 
spoon tomato sauce, 1 tablespoon red currant jelly. Soak beans 
over night, boil them with vegetables, herbs, and spices, tied in a 
muslin bag; when beans are quite soft, pass soup through a wire 
sieve, thicken with flour, and add tomato sauce, and red currant 
jelly. — Mrs. C. Buttercup, Bensen, 111. 

HEALTH SOUP.— Cut 4 large onions into small pieces and 
put into a granite kettle with y 2 cup of butter. Toss over the fire 
for a few minutes. Add 2 stalks of celery, cut into small pieces 
and fine-shredded head lettuce; stir over the fire for 20 minutes, 
then put in 1 cup of cold boiled rice, 1 pt. of boiling milk, and 1 of 
boiling water. Season with salt and pepper, and let simmer by 
the side of the fire for an hr. When done add 1 cup of cream and 



COOK COUNTY COOK BOOK 187 

1 egg, well-stirred. Remove from the fire, and serve. — Mrs. C. J. 
Jeffries, Winnetka, 111. 

HEILBRON SOUP.-— Take 3 qts. of water in which vegeta- 
bles have been boiled (preferably onion or leeks), and let simmer. 
In another enameled pan put 1 tablespoon of butter; when melted, 
stir in slowly with a wooden spoon J4 cup of barley, adding a little 
at a time, until butter is well "taken up." Let it cook for 5 min- 
utes, stirring constantly. Then add (a ladle at a time) 6 or 8 
ladles of the hot stock, putting in this amount during 10 minutes 
of stirring. Add J4 the remaining stock, and salt, pepper, and 
some nutmeg and let simmer another y 2 hr. Peel % lb. mush- 
rooms, cut in 4 or 6 pieces each; fry therfi in butter for 5 minutes, 
and add to soup 10 .minutes before serving, and season afresh. — 
Mrs. Roger Rawlings, Chicago Heights, 111. 

HERB POWDER FOR SOUP.— It is not always possible to 
obtain fresh herbs, so to O'btain a flavoring for soups, procure 
them in season, fresh, just before they begin to flower. Dry 
them in a warm oven, pound and pass through a wire sieve. Keep 
the powder in a small bottle, stopped closely, and keep dry. The 
proportions are as follows: 2 oz. each of sweet marjoram, winter 
savory, dried parsley, thyme, J4 oz. of bay leaves, % oz. celery 
seed, 1 oz. sweet basil and % oz. lemon peel. — Mrs. E. D. Kelley, 
Winnetka, 111. 

SOUP HOTCH-POTCH.— Prepare 3 oz. pearl barley, 1 small 
cabbage, 2 carrots, 2 onions, 1 small turnip, parsley and herbs, 2 
oz. 'butter; 3 qts. of water, pepper and salt to taste. Put the barley 
on the fire in the water, scrape 1 of the carrots and put it aside 
in a little of the water. Chop all the rest of the vegetables fine, 
and when the water boils put them in with the butter and season- 
ing. There should foe enough vegetables to make the soup thick. 
Boil the soup for 2 hrs., then put in the scraped carrot and boil 
another y 2 hr. Serves 8. — Mrs. Ernest D. Dean, Glen View, 111. 

HUNGARIAN SOUP.— Put 1 cup of German lentils in a 
saucepan with 2 cups of cold water or vegetable stock, and let boil 
for an hr. If the water is absorbed before the lentils are tender, 
add a little more. At the end of the hr. pour over them 6 cups 
of hot water or stock. Put 1 tablespoon of butter in a frying-pan, 



188 SOUP 

and when melted add 1 small onion, chopped fine, and 1 table- 
spoon of flour and 1 clove of garlic. When browned add this to 
the soup, and at the same time put in y 2 cup of diced potatoes. 
Let simmer gently for y 2 an hr., then press through a sieve, return 
to the fire, season well with salt and pepper, and add 1 tablespoon 
of lemon juice or reduced vinegar before serving. — Mrs. Roger 
Rawlings, Chicago Heights, 111. 

t j ■ ' : 3 ' - . ~. " 

*» - J ■» 1 

SOUP FOR INVALID.—Cut in small pieces 1 lb. of beef or 
mutton, or a part of both; boil gently in 2 qts. of water; and skim, 
and when reduced to a pt. strain it and season with a little salt, 
and take a teacup at a time. — Mrs. Frank Cress, Park Ridge, 111. 

JULIENNE SOUP.— Use 1 pt. of mixed vegetables. Cut the 
celery into thin slices, the turnip into %-inch dice, and the carrot 
into J4 'by l A strips or straw, using only the orange part. Or cut 
carrot and turnip into J^-inch slices, and then into fancy shapes 
with small vegetable cutters. Cover with boiling water, add y 2 a 
teaspoon of salt and J / 2 saltspoon of pepper, and cook until soft, 
but not long enough to destroy their shapes. Let a qt. of stock 
come to a boil; add the vegetables, the water and more salt, if 
necessary. Serve hot. In spring and summer use asparagus, peas, 
and string beans. It is quite important that the vegetables should 
be small and of uniform thickness, but if any require a longer 
time to cook, tney should ibe cut into smaller pieces. — 'Mrs. Chris. 
Worthington, Des Plaines, 111. 

VARIATION L— Wash and dry 3 carrots, 3> turnips, the 
white part of a head of celery, 3 onions, and 3 leeks; and cut into 
thin shreds 1 inch in length. Place the shreds in a stew-pan with 
2 tablespoons of 'butter and a pinch of sugar, and stir them over a 
slow fire until slightly 'browned. Pour over them 3 qts. of clear 
stock and simmer gently for an hr., or until the vegetables are 
tender. Remove the scum and fat, and y 2 'hr. before the soup is 
done add 2 lumps of sugar, 2 pinches each of salt and pepper, 2 
cabbage leaves, lettuce, 12 leaves of parsley, cut like other vegeta- 
bles after being immersed in boiling water for a minutes. Boil y 2 hr. 
longer, skim carefully, and serve with bread fried in dice shape. — 
Mrs. E. D. Kelley, Winnetka, 111. 



COOK COUNTY COOK BOOK 189 

KLONDIKE SOUP.— The ingredients for this soup are: 1 qt. 
of sweet milk; y 2 can of corn, 1 teaspoon of salt, y 2 teaspoon of 
pepper, butter the size of 1 egg, 1 cup of cold boiled potatoes, cut 
fine (if convenient). Boil up once, pour over toasted bread dice, 
and serve.-— Mrs. E. D. Bennett, Bartlett 111. 

LEEK SOUP.— Cut 1 bunch of fresh leeks in *4-inch 
rings; cut 1 hard-boiled egg into rings. Place the leeks and 3 
medium-sized potatoes, peeled and sliced, in a chafing dish or stew- 
pan, cover well with water, and cook 20 minutes. Highly season 
with salt and white pepper. Next add \y 2 pts. milk, and remove 
when almost to the boiling point. Put in the butter, size of a wal- 
nut, and sliced egg just previous to serving. — Mrs. A. C. Christy, 
Glen View, 111. 

CREAM OF LEEKS.— Wash 1 scant pt. of young leeks and 
cut them in small pieces. (Melt 1 tablespoon of butter in the soup 
pot, add the leeks, and stir over a moderate fire; cook 5 minutes, 
but do not brown the leeks or butter; when bright green and wilt- 
ed, add 2 qts. of stock, y 2 cup of rice, well washed, 1 teaspoon 
of chopped parsley, 2 cloves, and 1 bay leaf. Simmer very slowly 
for 1 hr. and rub through a puree sieve, moistening with more of 
the broth, if necessary. Return to the fire, add 1 teaspoon of salt 
and a dash of cayenne, and just before serving, add 1 pt. o£ rich, 
boiling hot milk. Pour over 24 tiny croutons, and serve.— Mrs. 
Castle Hopkins, Winnetka, 111. 

SCOTCH LEEK SOUP.— Strain 2 qts. of mutton broth; add 
to it 12 nice leeks, chopped fine, white and green together, and y 2 
pt. of rolled oats; simmer for 1 hr.; press the whole through a fine 
sieve; return it to the fire; add a palatable seasoning of salt, and 
pour it into the tureen over the well-beaten whites of 2 eggs. — 
Mrs. Joseph King, Kenilworth, 111. 

LENTIL SOUP — Put 4 carrots, 2 sliced onions, 1 chopped 
lettuce head, 2 oz. of butter into a stew-pan, and let them simmer 
5 minutes; add 2 pts. of lentils (which have been soaked in cold 
water for 2 hrs.). and a pt. of stock, stew gently for z / 2 hr. Fill up 
with \y 2 qts. of stock, and add the crumbs of 2 French rolls. 
When these are well soaked, rub all through a wire sieve or tammy 
cloth. Season to taste with pepper and salt, boil up once more, 
and serve. — Mrs. C. J. Jeffries, Winnetka, 111. 



190 SOUP 

VARIATION I.— Prepare y 2 pt. of lentils, 1 small onion, 1 
sprig of parsley, 1 bay leaf, Yt. teaspoon of salt, 1 qt. of stock or 
\y 2 qts. of water, a sprig of thyme, 1 tablespoon of butter, 1 table- 
spoon of flour, 1 saltspoon of pepper. Wash the lentils; cover 
with cold water, and soak over night. In the morning, drain; add 
the stock and a pt. of water, the bay leaf, thyme, salt and pepper, 
and simmer until the lentils are tender (about 2 hrs.); press 
through a colander, then through a sieve; return to the kettle. 
Rub the butter iand flour together; add to the soup; stir until 
boiling; add the onion, grated. Turn this into the soup tureen; 
sprinkle over the chopped parsley, and serve with croutons. — 
Mabel Sturtevant, 105 S. Dearborn St.,' Chicago, 111. 

CREAM OF LENTIL SOUP.— Wash 2 cups of Egyptian len- 
tils, then let them soak in 2 qts. of water for 12 hrs. or more, leave 
them in this same water, and simmer gently over a slow fire. Put 

1 tablespoon of butter in a frying-pan, and when melted add to it 

2 large sliced onions, 2 carrots and 1 turnip, diced, and fry until 
a delicate brown; add these to the lentils, and let cook slowly for 
about 2 hrs. Press through a sieve, return to the fire, add 2 cups 
of milk, and just before serving, 1 tablespoon of whipped cream, 
and season with salt and pepper. — Mrs. Allan George, Park Ridge, 
111. 

VARIATION I. — Soak 2 cups of lentils in cold water for sev- 
eral 'hrs., then place in a granite kettle, over a slow fire, with 2 qts. 
of water, 1 carrot, 1 onion, 3 whole peppers, a bunch of parsley, 
and salt to taste. Cook for 1 hr. and rub through a sieve; put 
some buttered toast in the tureen, pour over the puree, and serve. 
— Mrs. C. J. Jeffries, Winnetka, 111. 

RED-LENTIL SOUP.— Soak 2 cups of Egyptian lentils in 
water for 8 or 10 hrs., then drain, and shake dry. Put 2 table- 
spoons of butter in a saucepan and when melted add y$ of the 
lentils, and stir well with a flat-ended wooden spoon, and after 
stirring a few moments, add the remainder. Pour on 6 cups of 
cooled water, in which leeks or onions have boiled, and let sim- 
mer for an <hr., or until the lentils are tender; press through a sieve 
and return to the fire to re-heat. Smooth 1 teaspoon of flour with 
1 teaspoon of butter, and add to the soup, season with salt and 
pepper, and a dash of nutmeg. Instead of the flour and butter, 1 



COOK COUNTY COOK BOOK 191 

well-'beaten tgg .may be vigorously stirred into the soup after re- 
moving it from the fire. If Egyptian lentils cannot 'be obtained, 
canned or dried red kidney beans may 'be substituted. — Mrs. Jos- 
eph King, Ke nilwort'h, 111. 

LENTEN SOUP.— Soak 1 qt. of black ibeans 12 hrs. Boil 
them in 3 pts. of water for 2 hrs., or until they are tender; then 
strain them through a fine wire sieve. Replace on the stove and 
boil for 10 minutes more, adding salt and pepper to the taste. 
Now pour into a warm tureen and add 2 hard-boiled eggs, cut into 
dice, 1 lemon, thinly sliced, and y 2 pt. of sherry. Serve at once. — 
Mrs. Frank Mullins, Franklin, 111. 

LETTUCE SOUP.— Chop 1 large head of lettuce and saute 
in 2 tablespoons of butter, with y 2 teaspoon sugar and y 2 teaspoon 
of vinegar; add the 2 teaspoons of flour, and, when blended with the 
butter, 5 cups of broth or water, gradually, season with 1 teaspoon 
salt, %. of pepper; when the lettuce is tender, add 2 yolks, beaten 
and diluted with J / 2 cup cream; let thicken without boiling. Serve 
with croutons.— Mrs. May C. May, Mayfair, 111. 

CREAM OF LETTUCE SOUP.— Wash 4 small heads of let- 
tuce, drain, chop; place them in a granite kettle with y 2 cup of 
butter and cook for 4 or 5 minutes, stirring lightly. Add 2 qts. of 
water, and season with salt, pepper, a bunch of parsley, and T / 2 cup 
of rice. Cover the kettle, and cook for 40 minutes, then drain. 
Clean the kettle, pour the soup into it again, and let it come to the 
boiling point. Add 1 pt. of cream; stir up, and serve. — Mrs. C. J. 
Jeffries, Winnetka, 111. 

LOBSTER SOUP OR BISQUE OF LOBSTER.— 2 lbs. of 
lobster, 1 qt. milk, 1 tablespoon butter, 2 tablespoons flour or 
corn starch, 1 teaspoon salt, 1 saltspoon white pepper, y. saltspoon 
cayenne pepper, 1 pt. of water. Remove the meat of the lobster 
fram the shell and cut the tender pieces into J4-inch dice. Put 
the ends of the claw meat and any other tough, hard parts, with 
the bones of the body, into 1 pt. of cold water, and boil 20 minutes, 
adding more water as it boils away. Put the coral on a piece of 
paper, and dry it in the oven. Boil 1 qt. of milk, and thicken it 
with 1 tablespoon of butter and 2 of flour or cornstarch. Boil 10 
minutes. Strain the water from the bones and add it to the milk. 



192 SOUP 

Add the salt and pepper, using more, if high seasoning is desired. 
Rub the dried coral through a strainer, using enough to give the 
soup a •bright, pink color. Put the green fat and lobster dice into 
the tureen, and strain the 'boiling soup over them. Serve immedi- 
ately. If you do not like so much of the lobster prepare in follow- 
ing manner: Cut only y 2 of the meat into dice; chop the remainder, 
and pound it to ia fine paste with the yolks of 2 hard-boiled eggs, 1 
teaspoon of butter, a little salt, and pepper; beat 1 raw egg, and 
add enough of it to moisten the paste so that it may easily be 
made into balls the size of ia nutmeg; let them: simmer in the soup 
about 5 minutes, just enough: to cook the egg. — Mrs. William 
Myers, Franklin, 111. 

LOBSTER BISQUE.— Cut meat of 1 lobster fine, dry and 
pound the coral, cook the shell in 3 pts. of white stock or water 
for y 2 hr., strain, add meat, coral, grating of nutmeg, 1 tablespoon 
each of butter and flour, a little white wine, % tablespoon of salt, 
a dash of cayenne, 1 cup of hot cream, 1 teaspoon of anchovy 
paste, and 1 tablespoon of Madeira wine. — Mrs. Clark Mason, Ben- 
sen, 111. 

LOBSTER CHOWDER.— 4 or 5 lbs. of lobster, chopped fine; 
take the green part and add to it 4 lbs. crackers; stir into 1 qt 
boiling milk, add lobster, a piece of butter, y 2 size of an egg y a 
little pepper and salt, and bring to a boil.-^Mrs. F. C. Winter, Win- 
netka, 111. 

LORNE SOUP.— Put 3 pts. of stock into a stew-pan with a 
carrot, a turnip, a small sprig of thyme, a bunch of parsley, 
and a little pepper and salt. Simmer gently for y 2 an hr. Mince 
and pound in a mortar all the remaining white meat of a cold roast 
turkey with the yolks of 2 hard-boiled eggs, crumbs of y 2 roll, 
which has been soaked in milk and pressed dry, 2 oz. of blanched 
and pounded almonds. Strain the soup, and return to the sauce- 
pan. Stir the pounded ingredients thoroughly into it, simmer 
gently for a few minutes, and serve. — Mrs. E. D. Kelley, Win- 
netka, 111. 

MACARONI SOUP (Italian Style).— Put 4 sticks of macaroni 
into a saucepan with 1 tablespoon of butter and 1 onion. Boil 
until the macaroni is tender; when done drain and pour over it 2 




COOK COUNTY COOK BOOK 193 

qts. of good broth, beef, chicken, etc. Place the pan on the fire to 
simmer for about 10 minutes. Add a little grated Parmesan cheese 
and serve. — Mrs. E. D. Kelley, Winnetka, 111. 

VARIATION I. — Break 4 slices of macaroni into small 
pieces about 1 inch long. Put them into boiling water and let them 
cook for 25 minutes. Strain and put them into the soup tureen 
and pour over \y 2 pts. of boiling bouillon. Serve with this grated 
Swiss or Parmesan cheese on a separate dish. — Mrs. Robert Ran- 
dall, 908 S. 8th Ave., Maywood, 111. 

MACARONI SOUP WITH STOCK UNTHICKENED.— 1 

qt. stock, seasonings, %. cup macaroni, cut in J^-inch pieces. Cook 
macaroni until tender in boiling salted water, add to seasoned 
stock. — Mrs. Frank Mullins, Franklin, 111. 

ORDINARY RULE FOR MEAT SOUP.— In making meat 
soup use 1 qt. of cold water to each lb. of meat and bone. If the 
liquid boils away in cooking, add boiling water; as lukewarm or 
cold water injures the flavor. Parsley, celery, pounded and bruised, 
put into soup a few minutes before done gives a nice color. Grated 
carrot, burnt sugar or pounded spinach gives the same result. — 
Mrs. E. D. Kelley, Winnetka, 111. 

MEAT SOUPS.— Put the meat into cold water and allow it 
to 'boil slowly, then simmer for 3 or 4 hrs. When the albumen 
rises it must be skimmed again and again, until it is perfectly clear. 
Make soup in a granite or enamel-lined kettle; it is healthier and 
the color is clearer. Do not use too much salt. Add the onions 
as soon as the soup boils. When making a thick soup, the rice, 
vermicelli, etc., should be partly cooked before adding. — Mrs. E. 
D. Kelley, Winnetka, 111. 

MILK SOUP. — The various soups known as creams are 
usually about T / 2 milk, and y 2 meat or vegetable stock, slightly 
thickened with flour, which has been blended with fat; for exam- 
ple, the tough, flabby portions and white bodies, cream, like soup, 
and just before serving season with 1 teaspoon salt and 3 shakes 
of pepper. Chop coarsely, the whites of 4 or 5 hard-boiled eggs, 
and add to the soup. When ready to serve sprinkle each portion 
with the grated yolks. — Mrs. Roger Rawlings, Chicago Heights, 
111. 



194 SOUP 

VARIATION I. — Prepare 1 cup of milk, 1 cup vegetables, 
water or other liquid, 2 tablespoons flour, *4 cup vegetable water, 
fat, and Y$ of the milk over the fire to heat; mix the flour smoothly 
with the remaining milk; stir it into the scalding liquid, and stir 
constantly, until it thickens; stir in the vegetable pulp; season to 
taste with salt and pepper, and serve.— Mrs. Frank Cress, Park 
Ridge, 111. 

MILK AND CHERVIL SOUP.— Boil with salt and pepper 1 
qt. of milk and pour it in the tureen over browned bread. Sprinkle 
chopped chervil on the top, and serve. — Mrs. A. C. Christy, Glen 
View, 111. 

RIVEL MILK SOUP.— Put on to boil 1 qt. or more of milk 
with a little water. Prepare egg rivels by taking some flour, a 
pinch of salt, and 1 egg f and stirring them together until the mass 
forms into little 'rivels;" add these to the boiling milk, salt to taste, 
and let boil until the rivels are done.— Mrs. J. S. Putnam, Wheel- 
ing, 111. - 

PUREE MONGOLS SOUP.— Put 1 can of tomatoes in a 
saucepan and with it 2 cups of strong vegetable broth, 1 stalk of 
celery, 1 slice of onion, 1 bay leaf, 3 allspice, 3 cloves, salt and pep- 
per, and let cook slowly for y 2 an hr. Pour the liquid through a 
sieve, pressing with it as much of the tomato as will go, reserving 
the celery. Return to the saucepan, add 1 tablespoon of reduced 
vinegar, 1 tablespoon of boiled peas, 1 tablespoon of canned string 
beans, split in y 2y and the cooked stalk of celery, shredded, into 
thin strips 2 inches long; let simmer for 5 minutes, season with 
salt and pepper; add 1 tablespoon of butter, remove from the fire, 
and beat vigorously into the soup 1 well-beaten egg. — Mrs. Chris. 
Worthington, Des Plaines, 111. 

MULLIGATAWNEY SOUP.^This is an Indian soup, and 
means "pepper pot." It can be made from veal, calf's head, chicken 
or rabbit. Use 1, or a mixture of 2 or more of these varieties of 
meat. Mulligatiwney soup should always be very highly sea- 
soned) with onions, curry powder, and apples, or lemons, or some 
strong acid fruit. The best portions of the meat are usually re- 
moved as soon as tender, and served with the strained soup. Rice 
should also 'be served with this soup. — Mrs. Joseph King, Kenil- 
worth, 111. 



COOK COUNTY COOK BOOK 195 

MUTTON BROTH.— To 1 lb. of finely chopped lean mutton, 
including some of the bone, add 1 pt. of cold water and a little salt; 
let cook slowly for 3 hrs., adding water from time to time, if neces- 
sary, allowing but a y 2 pt. of liquid when done. Then strain 
through a piece of muslin, and when cold remove the fat. If 
liked, it may be served cold in the form of jelly. — Mrs. Hawthorn, 
143 S. 16th Ave., Maywood, 111. 

VARIATION I.— Place in a kettle 3 lbs. of a neck of mutton 
from which the fat has been cut and chopped into small pieces, 
with 6 pts. of water. Boil, skim, set the pan to the back of the 
stove, let simmer for 1 ihr. Add 3 oz. of washed rice, a turnip, and 
some celery. Simmer for 2 hrs. Strain' free from fat; add salt, 
and serve. — Mrs. E. D. Kelley, Winnetka, 111. 

VARIATION II.— Cut the lean part and loin into small 
pieces, removing all the fat. Place 1 lb. of the meat in a saucepan 
with a pt. of cold water, and put it on the fire. Skim. Boil 2 
hrs., strain, add flavor. When the broth begins to boil, add a tea- 
spoon of pearl barley.— -Mrs. C. J. Jeffries, Winnetka, 111. 

A NEW YORK SOUP.— Add 1 pinch of salt and a teaspoon 
of sugar to a qt. of milk. Thicken slightly with 2 ozs. of butter. 
Just 'before taking up stir in the yolks of 2 eggs. Toast 6 circular 
slices of 'bread, sprinkle with sugar and put them into the oven for 
a couple of minutes. Pour the soup over the toast and serve.— 
Mrs. C. J. Jeffries, Winnetka, 111. 

NOODLE SOUP FOR FOUR PEOPLE.— Take 1 egg, 1 tea- 
spoon of milk, and % teaspoon of salt; mix in flour until very 
stiff, then roll as thin possible, the thinner the better. Sprinkle a 
little flour on this sheet, and roll, then cut in very thin strips. 
Throw them into the boiling broth, where a piece of meat and 
bone has been boiled good and tender. Let noodles boil 2 min- 
utes. Season with parsley. — Mrs. Ralph Charters, Park Ridge, 111. 

NORMANDY SOUP.— Put 3 pts. of water into a saucepan 
with a tablespoon of fat saved from the drippings; salt and pepper. 
When it boils put in a 54 of a small Savoy cabbage, cut up in thin 
slices, 1 large potato, and 3 medium-sized leeks, cut into dice shaped 
pieces, Let toil slowly for I hr. Brown in the oven some sliced 



196 



SOUP 



bread, as indicated, for croutons. Put it in the tureen, pour over 
the boiling soup, and serve. — Mrs. E. D. Kelley, Winnetka, 111. 

NUT SOUP. — Break into .small pieces 1 cup of hickory and 1 
of almond nuts. Simmer in 2 pts. of water, seasoned with y 2 tea- 
spoon of salt, a slice of onion and 2 stalks of celery. When ten- 
der, add 1 cup of rich milk or cream. May be strained or not. — 
Mrs. E. D. Kelley, Winnetka, 111. 

VARIATION I. — Simmer 1 pt. of lima beans gently in just 
sufficient water to cook and not 'burn, until they have fallen to 
pieces. Add more boiling water, if necessary. When done, rub 
the beans through a colander. Add nut soup stock to make the 
proper consistency, and salt to taste. Re-heat, and serve. A 
heaping tablespoon of sago, previously soaked in cold water, may 
be added to the soup when it is re-heated, and the whole cooked 
until the sago is transparent. — Mrs. E. D. Kelley, Winnetka, 111. 

NUT SOUP STOCK.— This consists of the concentrated, solu- 
ble portions of choice nuts, and is a perfect substitute for meat 
stock. Can be used by itself or with vegetable products. It may 
be used the same as extract of beef. Dissolve in hot or cold water. 
Add the water slowly at first, 1 part stock to- 10 of water. — Mrs. 
C. D. Kelley, Winnetka, 111. 

ONION SOUP. — Let 1 qt. of water and several peeled and 
chopped onions come to a boil, drain, and put back into the pan. 
Pour over the onions 2 qts. of boiling water and let cook until 
very tender, adding a tablespoon of salt. When done add a cup 
of rich cream; let come to a boil. A few minutes before serving 
remove the pan from the fire, add the yolks of 2 eggs, a generous 
lump of butter, mixed with a little flour, a dash of pepper, and a 
pinch of sugar. Let it come to a bubble, and serve. — Mrs. E. D. 
Kelley, Winnetka, 111. 

VARIATION I.— Put 1 tablespoon of butter in the frying-pan. 
When hot, add 1 finely chopped onion; fry until nicely browned. 
Put 1 qt. of soup stock, made from odds and ends of cold meat, 
into a stew-pan; add the fried onion and cook for 15 minutes. 
Strain, return to the fire, add 1 tablespoon of flour wet in a little 
cold water to thicken, and boil for 5 minutes longer. Season with 



COOK COUNTY COOK BOOK 197 

y 2 teaspoon salt and % teaspoon of pepper. Cut 2 slices of stale 
bread into dice; brown the dice in the oven, put them in the soup 
tureen, pour the soup over them at once before they become soft. — 
Mrs. L. C. Crawford, 1003 S. 3rd Ave,, Maywood, 111. 

BROWN ONION SOUP.— Peel and cut in thin rings 6 Span- 
ish onions, fry them in butter till tender and brown. Lay them on 
a hair- sieve, so as to drain off the butter. Put the into a kettle 
with 5 qts. of water, boil for 1 for., stirring often. Season with salt 
and pepper. Rub the crumbs of a roll through a colander, and 
add to the soup, stirring constantly. Boil 2 hrs. longer. Ten min- 
utes before you serve it, beat the yolks of 2 eggs with 2 spoons of 
vinegar and a little of the soup. Pour 'it in by degrees, stirring it 
one way. — Mrs. C. J. Jeffries, Winnetka, 111. 

ONION AND CELERY SOUP.— Cook 1 cup of celery, 2 on- 
ions, finely chopped, with 1 qt. of water, until very tender; add 1 
qt. of rich milk; season with butter, salt and pepper; serve hot. — 
Mrs. E. D. Kelley, Winnetka, 111. 

ONION SOUP WITH SALT PORK.— Cut a small piece of 
lean salt pork into J^-inch squares. Put into a soup kettfe with 
sufficient water for soup. Add 12 good-sized onions, pared and 
sliced fine. When done add 1 &gg, beaten well. Serve at once. 
Other meat can be used, if desired. — Mrs. E. D. Kelley, Winnetka, 
111. 

OX TAIL SOUP.— Cover 1 large or 2 small ox tails— well 
washed and jointed — with cold water, heat slowly, and skim 
several times. Have ready 4 or 5 large onions, 1 sliced, the 
others left whole, 1 medium-sized parsnip, cut in half, 2 or 3 me- 
dium-sized carrots, quartered, 1 tablespoon barley and 2 bay leaves; 
parsley may be substituted for bay leaves. Let boil gently until 
the meat is tender, adding boiling water as it cooks away — about 
4 hrs. Half an hour before it is done throw in a small cup of diced 
potatoes, a little celery, and season to taste with salt and red pep- 
per. Serve with a bit of meat and a section of carrot in each plate, 
omitting parsnip and whole onions. The latter may be removed 
and served as a vegetable. — Mrs. Bianca Pessinger, 124 S. 20th Ave., 
Maywood, 111. 



198 



sotrp 



VARIATION I.— Brown 3 oz. of butter, put in 2 carrots, 1 
parsley root, 3 small onions, 1 bunch parsley and some celery pre- 
viously peeled and cut up; also a little thyme, 3 bay leaves and a 
spoonful of whole pepper. Allow all to brown in the butter. Pour 
over 1 pt. of water, and, if desired, thicken with a little flour moist- 
ened in a little water. Then add 5 pts. water, together with 2 ox 
tails, well washed and jointed. Allow to cook slowly until the 
meat leaves the bone. As it boils down, add more water. Salt to 
taste. Strain the soup and serve with a piece of meat in each plate. 
— Mrs. Alma Hummeland, 14 S. 19th Ave., Maywood, 111. 

OYSTER BISQUE.— Chop 1 qt. of oysters and put in a pan 
with 1 bay leaf, 1 sprig parsley, 1 stalk celery, 1 slice small onion, 
white pepper, cayenne, salt, blade of mace, J4 pt. of chicken stock, 
and some of the liquor of the oysters. Cook 20 minutes. Put 1 
scant pt. bread crumibs (no crust) and y 2 pt. of chicken stock in 
another pan, cook slowly 20 minutes. Now strain liquor from first 
pan into the second, pressing all liquor from oysters; cook 10 min- 
utes. Reserve J^ cup of cream; put the rest of a qt. to heat in a 
double boiler. When the contents of pan containing oysters have 
cooked 10 minutes, rub through a fine sieve, and add 1 tablespoon 
of flour, and 2 tablespoons of butter; return to the fire; stir until it 
boils, then adid the hot cream and set back to a cool place. Add 
the Y2. cup of cold cream to the well-beaten yolks of 4 eggs, and 
stir into the bisque; cook 1 minute, stirring all the time.— Mrs. C. J. 
Jeffries, Winnetka, 111. 

PARSNIP SOUP WITH STOCK.— Stew ^ doz. sliced pars- 
nips, 2 onions, 6 sticks of celery, and 2 qts. of stock until tender, 
about 2 hrs., then drain and press them through a coarse sieve and 
return the puree to the soup. Let boil, season with a little salt 
and pepper or cayenne, and serve very hot. A little boiling milk, 
a little tomato, or a tablespoon of chili vinegar may be added, if de- 
sired.— Mrs. E. D. Kelley, Winnetka, 111. 






CREAM OF PARSNIPS.— Wash thoroughly and scrape 2 
parsnips, cut in small pieces and boil till tender, rub through a 
sieve into a qt. of hot .milk, adding 1 cup of the water in which the 
parsnips were boiled. Season with pepper, salt, a dash of nutmeg, 
if desired, and a pinch of powdered cloves; thicken with 2 table- 



COOK COUNTY COOK BOOK 199 

spoons of flour, mixed with a little cold water, and boil 5 minutes. — 
Mrs. C. J. Jeffries, Winnetka, 111. 

PEA SOUP. — Soup made of the yellow split peas is nourish- 
ing, delicious, and cheap. A y 2 pt. of peas will make a generous 
supply for 4 persons. Pick, wash and cover them well with cold 
water in a porcelain or agate stew-pan and set it over a slow fire. 
When the water comes to a boil change it, add salt, cook gently 
till the peas are quite tender- — say, 2j4 hrs., adding water as it boils 
off; pass through a colander, season with salt, pepper and a little 
celery salt; put in about 2 oz. butter, thin down to an agreeable 
consistency with sweet milk, boil up once more, else the milk will 
sour easily. White beans can be used after the same recipe, only 
soak the beans over night, cook longer, and change the water three 
times. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

PEA SOUP, WITH BREAD AND BUTTER CRISPS.— Cut 

% lb. fat bacon into small dice, slice an onion very fine, and fry 
with the pork for 10 minutes, stirring often. To a cup of split peas 
that have 'been soaked over night in cold water, add 2 qts. water; 
into this turn the fried pork and onion, and boil until the peas are 
reduced to a pulp, then rub through a coarse sieve, return to the 
fire, add 2 rounded tablespoons of rolled cracker, a sprig of parsley 
and a level saltspoon of white pepper. If the bacon has not suffi- 
ciently seasoned it, add salt, simmer for 10 minutes, and serve with 
bread and butter crisps. • 

Crisps. — Trim off all crusts from a loaf of baker's cream bread, 
butter 1 end of the loaf, and with a sharp knife cut the thinnest pos- 
sible slices. Roll the slices closely and fasten with a wooden 
toothpick, brown in the oven, and serve with the soup, either hot 
or cold. — Mrs. Bianea Pessinger, 124 S. 20th Ave., Maywood, 111. 

GREEN PEA SOUP.— Cover a qt. of green peas with hot wa- 
ter and boil with a small onion until they mash easily; mash and 
add 1 pt. of stock or water. Cook 2 tablespoons butter and 1 of flour 
until smooth, fout not brown; add to the peas, and then add 1 cup 
of cream and 1 of milk; season, and let boil up nice. Strain and 
serve. — Mrs. Belle Thompson, 160 S. 19th Ave., Maywood, 111. 

IONIA PEA SOUR— Add 1 qt. of dried peas to 5 of water and 
boil 4 hrs. Cut up 3 large onions, 2 heads of celery, 1 carrot, and 



200 



SOUP 



2 turnips, and add to the boiled peas and water. Season with salt 
and pepper. Boil 2 hrs. more, thinning with water if necessary. 
Strain and adld 1 tablespoon of butter. Serve hot, with dice of 
toast. — Mrs. C. J. Jeffries, Winnetka, 111. 

GREEN PEA SOUP WITH STOCK.— Wash the neck of 
lamb in cold water and put it into a soup-pot with 6 qts. of cold 
water. Add 2 tablespoons of salt, let boil gently for 2 hrs., and 
skim; add 1 qt. of shelled peas, a little pepper; cover and let boil 
for J/2 ! hr.; scrape the skins from a pt. of young potatoes; slice and 
add them to soup, cover and let boil J^ hr. longer. Work butter 
size of an egg and a dessertspoon of flour together, and add to 
soup 10 minutes before taking off the fire. — Mrs. E. D. Kelley, Win- 
netka T 111. 

PENNSYLVANIA PEA SOUP.— Put 1 qt. of full-grown peas 
in a saucepan with 3<pts. of boiling water and a little mint. Do not 
cover, and let boil rapidly, until peas are tender. Skim fre- 
quently, press the whole through a coarse sieve and return 
to the fire, letting it boil up once more. To this add a lump of 
sugar, and salt and pepper. Serve hot. — Mrs. C J. Jeffries, Win- 
netka, 111. 

RICE AND PEA SOUP.— Put 1 cup of washed rice in a gran- 
ite-pan, allow it to boil gently until tender. Put 1 pt. of young peas 
into another saucepan«and stew until tender. W'hen both vegeta- 
bles are cooked, put them together and add 1 pt. of hot water. Let 
boil, remove the pan to the side of the fire, and stir in, quickly, the 
yolk of an tgg f beaten, with 1 pt. of cream. Season to taste with 
salt and pepper, and a pinch of sugar. Pour over toasted brown 
bread, cut in small squares. — Mrs. C. J. Jeffries, Winnetka, 111. 

PEA AND VERMICELLI SOUP.— Pass 1 pt. of cooked peas 
through a wire sieve. Put in a saucepan with 1 qt. of milk. Boil 
separately 2 oz. of large, white vermicelli for 10 minutes in salted 
water. Drain, put with the soup, boil 10 minutes longer, skim and 
serve. — Mrs. C. J. Jeffries, Winnetka, 111. 

PEANUT SOUP.— Melt 1 large tablespoon of butter in a 
double boiler, stir in 1 tablespoon of flour and 1 pt. of milk; when 
very hot, add the pounded meats of 1 pt. of shelled peanuts. Cook 



COOK COUNTY COOK BOOK 201 

' ' P ! 

15 minutes longer; season to taste with pepper and salt, and serve. 
—Mrs. E .G. Harris, Winnetka, 111. 

PEPPER POT.— Boil tripe the day before you wish to make 
soup. To 1 qt. of tripe, cut into small dice, add 1 qt. of sliced raw 
potatoes, and 1 chopped onion. To this add 2 qts. of water, or 
chicken stock is 'better Boil until potatoes are done. A few min- 
utes before you are ready to serve, add dumplings and Worcester- 
shire sauce, to taste. — Mrs. Roy Allen, Plain View, 111. 

DUMPLINGS.— Mix with a tablespoon 1 pt. of flour, a little 
salt, and 1 heaping spoon of baking powder, mixed with sweet 
milk. Do not make too stiff; drop into the soup with spoon. Add 
butter if not rich enough. Do not let' boil too long, or they will 
be hard. — Mrs. Roy Allen, Plain View, 111. 

POTATO SOUP.— Steam 6 large potatoes and rub through a 
strainer when tender. Boil 2 qts. of milk, to which a little onion 
has been added. Take out the onion and add milk, gradually, to 
the potatoes. Put all back in the pan, and bring to a boil again. 
Melt lj4 oz. of butter in another pan, rub in 4 tablespoons of flour, 
and seasoning to taste. Add to the soup and! strain, if lumpy. Add 
a little more butter, and sprinkle chopped parsley on top. — Mrs. 
Roger Rawlings, Chicago Heights, 111. 

VARIATION I.— Cook 3 potatoes until soft, mash thoroughly. 
Scald 1 qt. of milk with 2 slices of onion, remove onion, add to the 
potatoes, and thicken with 2 tablespoons of flour; season to taste; 
add 3 tablespoons of butter and a teaspoon of chopped parsley. 
Serve at once. — Mrs. Ed. Barton, Plain View, 111. 

VARIATION II. — Boil 3 sliced, medium-sized potatoes until 
they can be rubbed through a colander; add 1 cup cream to the 
potato water; add the potatoes, and rub 1 egg into a pt. of flour, 
forming tiny balls; sprinkle these into the boiling soup; season, 
and add butter and parsley to taste. — Mrs. Roger Baker, 1334 
Otto Blvd., Chicago Heights, 111. 

VARIATION III — Boil 5 medium-sized potatoes, put them 
through a colander, add lj4 cups milk, a lump of butter the size 
of an egg f pepper and salt; beat 10 minutes; add 1 qt. of milk, 
warmed; let come to a boil and add parsley, chopped fine. Serve 
immediately. — Mrs. Conklin, 514 N. 5th Ave., Maywood, 111. 



202 



SOUP 



CREAM OF POTATO SOUP.— PuUj* cups of mashed po- 
tatoes into the top of a double boiler; add 2 cups of boiling milk 
and 1 teaspoon of grated onion; as soon as it boils add 2 cups of 
boiling water, 1 teaspoon of salt, % teaspoon white pepper, 1 table- 
spoon each of butter and flour, which have been rubbed together. 
Stir until creamy, add 1 tablespoon of chopped parsley and dust 
with a little paprika. Serve with croutons. — Mrs. Clark Mason, 
Bensen, 111. 

GERMAN POTATO SOUP.— Cook 1 leek and 4 or 5 potatoes 
in a qt. of water. Pour off the water and mash the potatoes and 
leek, return the water and set on the stove again. Put a table- 
spoon of water in a spider and add a chopped onion; simmer until 
the onion is done, but not brown; add a few cracker crumbs and 
brown it nicely; add \y 2 cups milk, season, and add to the soup. 
This is almost equal to oyster stew. — Mrs. Robt. McLelland, 
Wheeling, 111. 

IOWA POTATO SOUR— Boil 1 doz. small, peeled potatoes 
in 1 qt. of water until done; mash and pour all through colander; 
add 1 qt. of sweet milk and 1 pt. of beef broth; butter size of an 
egg; season with salt and pepper.— Mrs. C. J. Jeffries, Winnetka, 
111. 

POTATO AND CELERY SOUP.— Boil 6 medium-sized pota- 
toes in 3 pts. of water, with as much as celery as desired. When 
tender, put them through a strainer, add 1 pt. of sweet cream or 
milk, salt, pepper and butter to taste. Serve hot. — Mabel Sturte- 
vant, 105 S. Dearborn St., Chicago, 111. 

POTATO SOUP WITH MEAT DUMPLINGS.— 3 large 
pared potatoes brought to boil and water poured off. Put into 2 
qts. of water and a little butter or same quantity of stock. Brown 
1 large onion, cut into cubes and fried with 2 tablespoons of flour 
in drippings until rich ibrown, add to soup; season to taste. For 
dumplings take J4 lb. Hamburg steak, butter size of egg f rubbed 
to cream, yolks of 2 eggs, yi cup soaked and squeezed bread, a little 
salt, and stiffly beaten white of 1 egg. Mix very thoroughly and 
drop with tablespoon into boiling soup about 10 or IS minutes 
before serving. — Mrs. Elizabeth Cullis, 418 S. 20th Ave., Maywood, 
111. 



COOK COUNTY COOK BOOK 203 

SWEET POTATO SOUP.— -Let onion, chopped fine, simmer 
in 1 tablespoon of butter, add y 2 tablespoon of flour. To this add 
a pt. of milk, stirring it to a creamy consistency. Then add 3 or 4 
mashed potatoes; strain; heat again, stirring well. — Mabel Sturtc- 
vant, 105 S. Dearborn St., Chicago, 111. 

POTAGE A LA REINE.— Mix together the yolks of 3 hard- 
boiled eggs, Y2 cup cracker crumbs, and % cup milk, until smooth; 
add the whites and 1 cup of chicken meat, chopped very fine, and 
pressed through a colander. Add 1 qt. of chicken stock and sea- 
son to taste. Lastly, add 1 pt. of cream and serve as soon as hot. 
—Mrs. Helen E. Putnam, 4503 Forest Ave., Chicago, 111. 

POULETTE SOUP.— Melt 3 tablespoons of butter, add 3 
tablespoons each of diced celery, turnip and carrot, 1 tablespoon 
of minced onion, a bay leaf, a blade of mace and a bit of parsley. 
Cook slowly 20 minutes. Blend 3 tablespoons of flour, and with 
it pour over gradually 3 pts. of milk, season with salt and pepper, 
and cook in a double boiler 20 .minutes longer; then strain and 
add 2 egg yolks beaten with y> cup cream. — Mrs. Emma Mclntyre, 
430 S. 20th Ave., Maywood, 111. 

PUMPKIN SOUP.— To 1 cup cooked pumpkin add 1 qt. of 
milk; cut the pumpkin into small pieces, sprinkling lightly with 
salt, and cook in boiling water 5 minutes ; drain off the water, mash 
thoroughly, and stir In a tablespoon of hot, melted butter; pour 
boiling milk over croutons, arranged in a soup dish, and add the 
pumpkin, stirring the whole well together. Serve at once. — Mabel 
Sturtevant, 105 S. Dearborn St., Chicago, 111. 

QUEEN VICTORIA'S FAVORITE SOUP.— Chop 1 cup of 

cold baked chicken as fine as possible; add 1 pt. of chicken broth, 
1 cup sweet cream, and salt and pepper to taste, and just before 
serving, add the yolks of 3 hard^oiled eggs, mashed fine. — Mabel 
Sturtevant, 105 S. Dearborn St., Chicago, 111. 

RABBIT SOUP.— Cut off the legs and shoulders, divide the 
body down the back and then across, wash it in lukewarm water, 
and wipe it dry. Then put it in a frying-pan with a little butter or 
drippings; fry it a nice brown; put it in a soup-kettle with a carrot, 
grated, 1 onion, sliced, 4 cloves, 2 blades of mace, 2 doz. pepper* 
sorns, a bunch of thyme apd parsley, Z thin slices of fcaposij m$ $ 



204 



SOUP 



qts. of cold water. Bring all to a boil, and set aside to simmer 
for 3 hrs. Skim well, and when the meat is tender, take it out, cut 
off the back and upper part of the legs, cut into small pieces and 
set it aside. Take the rest of the meat from the hone, and pound 
it in a mortar with an oz. of butter and 2 tablespoons of flour, 
moistened with a little soup; when well mixed, stir it in the soup, 
and let it simmer 15 minutes longer; then season with salt to taste; 
strain through a sieve. Put in the meat and set aside; add a table- 
spoon of tomato or mushroom catsup and a glass of wine, and 
serve. — Miss C. Lucile Paddock, 1334 Otto Blvd., Chicago Heights, 
111. 

RHODE ISLAND CHOWDER.— Cook fat salt pork (}A lb. 
cut in 3-inch cubes), with 1 large onion, sliced, and y 2 cup of water, 
10 minutes; drain and reserve liquor. Wash 1 qt. clams and re- 
serve liquor. Parboil 4 cups potato cubes, and drain. To potatoes 
add reserved liquors, hard part of clams, finely chopped, and 2 
cups of boiling water. When potatoes are nearly done add 1 cup 
stewed and strained tomatoes, % teaspoon soda, soft part of clams, 
1 cup each scalded milk and cream, 2 tablespoons of butter, salt 
and pepper to taste. Split common crackers, soak in enough cold 
milk to moisten, and heat in chowder. — Mrs. E. G. Harris, Win- 
netka, 111. 

RICE SOUP. — 'Boil a shank for soup and season with salt, 
pepper and parsley. At the same time take y 2 a cup of rice, put 
it into a bag big enough to hold 3 cups. Tie the bag and put in a 
pot of water to cook. When done, take the meat out of the soup 
and put the rice into it. The soup will be nice if you have chicken 
instead of beef. — Mrs. Annie Prior, 3832 Langley Ave., Chicago, 
111. 

CREAM OF RICE SOUP.— y 2 cup rice, 1 qt. stock, 1 qt. milk, 
1 tablespoon butter, y 2 small onion, salt and pepper to taste. Put 
rice and cold stock on to heat. When boiling, add onion, pepper 
and salt and butter. Boil for y 2 an hr., and serve hot. — Mrs. Harry 
J. Powers, 4843 Grand Blvd., Chicago, 111. 

SAGO SOUP. — Heat to a boiling point 2 qts. of beef, sprinkle 
into it gradually y 2 cup of sago; boil 5 minutes, then set the kettle 
in a double boiler for y 2 hr. Skim; serve hotr^Mrs, E. P. Kelley, 
Winnetka, 111. 



COOK COUNTY COOK BOOK 205 

4 

VARIATION L— Wash % lb. of the best pearl sago thor- 
oughly. Stew it quite tender in water or thick broth (about 1 qt. 
of liquid poured on it cold and heated very slowly) ; then mix with 
it a pt. of boiling cream and the yolks' of 4 eggs. Put the whole 
in 2 qts. of strong, boiling veal or beef stock. — Mrs. E. D. Kelley, 
Winnetka, 111. 

SALMON SOUP.— Put 1 qt. sweet milk in a granite kettle 
and set it on the stove until the milk comes to a boil, then add J / 2 
can of salmon and 3 or 4 rolled soda biscuits; let it all boil for 3 
minutes, add pepper and salt, and serve. — Mrs. Anna Peterson, 2358 
Indiana Ave., Chicago, 111. 

VARIATION L— Boil 1 tablespoon of onion in 1 qt. milk for 
10 minutes; remove the onion; thicken with 1 tablespoon of butter 
and 2 of flour; add y 2 can of chopped salmon, 1 teaspoon salt, and 
a little pepper; cook 10 minutes, rub through a strainer or colan- 
der, and serve with brown crackers. — Mrs. J. Pento, 510 E. 37th 
Place, Chicago, 111. 

CREAM OF SALMON SOUP.— Boil soft in salt water 1 lb. 
of salmon and chop up very fine. Boil hard 2 eggs, mash the 
yolks and press them through a strainer, add the whites, 1 oz. of 
butter, 1 oz. of flour, and soften with y 2 pt. of soup stock; boil up 
again and strain; add the salmon meat and bring to a boil. Pour 
over toasted squares, and serve. — Mrs. K. Hansberg, 3441 S. Dear- 
born St., Chicago, 111. 

PUREE OF SALMON.— Remove the oil, bones and skin 
from y 2 can of salmon, chop the salmon very fine. Heat together 
for 10 minutes 1 slice of onion, 1 qt. of milk, and then remove 
onion. Melt 1 tablespoon of butter, add 2 tablespoons of flour, 1 
teaspoon of salt, pepper to taste; mix well, and add the milk; add 
the salmon, and when thoroughly heated, strain, and serve. — Mrs. 
Theresa Hampton, 107 W. 29th St., Chicago, 111. 

ST. ALBANS SOUP.— Boil in 1 pt. of water 4 small grated 
carrots, a bay leaf, 4 cloves and a slice of onion for 1 hr. Rub 
through a sieve; add 1 qt. of rich milk, and when it begins to boil 
add 2 tablespoons of flour and 3 tablespoons of soft butter, rubbed 
together until smooth. — Mrs. A. C. Christy, Glen View, 111. 



205 SOtJP 

ST. GERMAIN SOUP.—Take 2 cans of peas, reserving Y* cup 
of them, and put them in a double boiler with 1 onion cut in 4 
pieces, with a clove stuck in each, 1 tablespoon of salt, 1 saltspoon 
of pepper, 1 teaspoon of sugar, 1 bay leaf, and a sprig of parsley; 
cover, and let cook for J4 an hr., then mash the contents of the 
double boiler with a potato masher, and add to them 6 cups of water, 
and when this boils, add to the soup 2 tablespoons of butter and 
2 of flour, rubbed together; stir well, and cook for 15 minutes, 
then press through a sieve. Return to the double boiler, add 2 
cups of milk, the J4 cup of peas, drained dry, and reheat seasoning 
afresh before serving, with croutons. — Mrs. E. D. Bennett, Bart- 
lett, 111. 

VEGETABLE OYSTERS— SALSIFY SOUP.— Clean by 
scraping; chop into small pieces and boil in salted water until ten- 
der. Add milk, butter and salt. Bring to a boil, and serve. — Mrs. F. 
F. Hackett, 2172 Prairie Ave., Chicago, 111. 

SCOTCH BROTH.— Put 2 qts. of water in kettle, and when at 
boiling point add y 2 cup of pearl barley, which has been tossed in 
hot butter in a frying-pan for 5 minutes, and let cook slowly. Cut 
up 2 carrots, 2 turnips, and 3 large onions, and fry in 2 table- 
spoons of butter. Chop a sprig of parsley very fine, and put with 
the other vegetables into the barley and water. Let cook slowly 
for 2 hrs., season with pepper and salt, and serve. A J^ teaspoon 
of soup-browning improves the appearance of the broth. — Mrs. 
Roger Rawlings, Chicago Heights, 111. 

VARIATION I.— Take J^ cup barley, 4 qts. cold water, bring 
this to a boil and skim, then put in a neck of mutton and boil J4 
hr.; skim well the sides of the pot also; have ready 2 carrots, 1 
large onion, 1 small head cabbage, 1 bunch parsley, 1 sprig celery 
top; chop all these fine, add your chopped vegetables; pepper 
and salt to taste. This soup requires 2 hrs. — Mrs. E. D. Kelley, 
Winnetka, 111. 

SQUIRREL SOUP.-^Allow 1 large or 2 small squirrels, well 
washed and jointed, to 2 qts. of cold water, and 2 tablespoons of 
salt. Put to cook directly after breakfast in kettle. Cover closely 
and set on the back of range to simmer, not boil. After 2 hrs., add 
the corn from 2 ears, 2 small Irish potatoes, 2 cups lima beans, 3 



COOK COUNTY COOK BOOK 207 

sprigs parsley, 3 celery stalks, and y 2 cup sliced okra. Keep closely 
covered, and as water evaporates, add enough to keep the original 
2 qts. When squirrels have cooked to shreds, strain through a 
coarse colander to remove bones. Return to soup kettle, cover 
and continue to simmer until nearly time to serve. Then thicken 
with a dessertspoon of butter rolled in an equal quantity of flour. 
Those who like may add a teaspoon of powdered sassafras leaves. 
Have 2 slices of toast cut into inch squares, fried in butter, and 
placed in the bottom of hot tureen. Pour over them the soup, 
boiling hot, and serve immediately. — Mabel Sturtevant, 105 S. 
Dearborn St., Chicago, 111. 

SPINACH SOUP.-— Use, 1 pack of spinach, wash it thoroughly, 
and chop fine, put piece of butter in saucepan, size of an tgg\ 
when hot, add 1 onion, chopped fine; fry until brown, then add 2 
tablespoons flour, stir a few minutes; add chopped spinach, stir 
well; then add 2 qts. water. Let it simmer y 2 an hr., put through 
sieve, season just before serving. Add 3 yolks, dissolved in 1 cup 
of cream.— Mrs. Nina Halfacre, 3622 Forest Ave., Chicago, 111. 

VARIATION I. — Always wash spinach in 5 or 6 waters. Boil 
2 qts., uncovered, for 10 minutes in boiling salted water; drain, 
rinse with cold water, chop fine and rub through a colander into 3 
pts. of boiling milk, melt 2 tablespoons of butter, add 3 heaping 
tablespoons of flour, then the soup, slowly; season with 1 heaping 
teaspoon salt and a little pepper. — Mrs. Joseph Hall, 3339 Vernon 
Ave., Chicago, 111. 

CREAM OF SPINACH WITH STOCK.-^Chop and pound 1 
pt. of cold, cooked spinach, to a soft paste. Put it in a stew-pan 
with 4 tablespoons of butter and a teaspoon of salt. Cook and stir 
for 15 minutes. Add 1 qt. of stock and 1 pt. of boiling water; let 
boil up and rub through a strainer. Set over fire again, and when 
boiling, add 1 tablespoon of butter and a teaspoon of sugar. — Mrs. 
E. D. Kelley, Winnetka, 111. 

SUMMER JULIENNE.— 1 qt. of consomme, */ 2 cup cooked 
onions, cut in rings, y 2 cup of cooked peas, y 2 cup of asparagus 
tips, y 2 cup of cooked string beans, salt and pepper. Heat the 
vegetables, put them into soup tureen and pour over the boiling 
soup. Serve at once. — Mrs. E. G. Harris, Winnetka, III 



208 



SOUP 



SWISS SOUP. — Put 3 pts. of well-seasoned 1 stock into a sauce- 
pan and heat Make a 'batter with 3 eggs, well beaten, added to 
2 tablespoons of flour, and thinned with 1 cup of milk. Beat well, 
and pour through a sieve, into the boiling soup. Season to taste. 
— Mrs. M. Hammen, 112 Loomis St., Chicago, 111. 

TAPIOCA SOUP.— 4 small potatoes, 2 onions, 2 tomatoes or 
1 pt., cook in 2 qts. of boiling water until tender, press through 
colander, return to water, add 2 cups milk, season with butter, salt 
and pepper, add 2 tablespoons tapioca after it has been soaked in 
cold water. — 'Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111. 

THREE WAYS TO PREVENT TOMATO SOUP FROM 
CURDLING. — 1. By using soda in the tomatoes; 2, by pouring 
tomato juice into white sauce; 3, by not cooking after combining 
tomatoes and milk. — Mabel Sturtevant, 105 S. Dearborn St., Chi- 
cago, 111. 

TOMATO SOUP.— Have 1 can of tomatoes, 2 cups of boiling 
milk with teaspoon of soda stirred in, 1 small minced onion, 2 
tablespoons of butter, rubbed in 1 of flour, pepper and salt to 
taste, a handful of dry bread crumbs, and 1 cup of boiling water; 
put tomatoes, onions, and hot water over fire, boil y 2 hr., strain, 
and rub through a colander, working tomatoes to a pulp; have 
milk, and butter, and flour boiled and kept hot; put pepper and 
salt in tomatoes, simmer 5 minutes, pour in tureen, then stir in 
crumbs, and pour in milk immediately before serving. — Mrs. Josh- 
ua T. Harper, 3642 Forest Ave., Chicago, 111. 

VARIATION I.— Put 1 qt. tomatoes in 1 qt. of boiling water; 
let them cook well, and scald 1 qt. of milk in a double boiler; when 
tomatoes are done, add 1 teaspoon of soda, and when it ceases to 
effervesce, add the hot milk with a generous lump of butter; salt 
and pepper to taste. Brown a few crackers, roll fine, add to 
soup; serve with small pieces of unbuttered toast. Time 30 to 40 
minutes. — Mrs. Hattie Hargrow, 3719 S. Dearborn St., Chicago, 111. 

VARIATION II.— Take y 2 can of tomatoes, 1 qt. of stock in 
which fowl has been boiled, 1 tablespoon of corn starch, and 2 of 
cream, salt to taste; strain the tomatoes and add the corn starch, 
mixing till free of lumps; let ft come to the boil, add the stock, 






COOK COUNTY COOK BOOK 209 

and bring gradually to the boiling point; lastly, add cream and salt. 
— ^Mrs. K. Harrington, 56 E. Elm St., Chicago, 111. 

VARIATION III.— To 1 qt. of cooked tomatoes add 1 qt. hot 
water; bring to a boiling point, add 1 teaspoon of soda, after which 
add 1 pt. of hot milk, and season. — Mrs. Robert S. Harris, 836 E. 
45th St., Chicago, 111. 

VARIATION IV. — Have 1 qt. ripe tomatoes, 1 onion, 2 table- 
spoons flour, 2 of butter, 2 of sugar, 2 of salt, J4 teaspoon of pep- 
per, 3 pts. milk, 1 pt. water; boil tomato and onion in water ?4 hr.; 
add sugar, flour, salt, pepper and butter to the milk, and bring to 
a boil; pour this mixture into tomatoes to prevent curdling; serve 
with squares of toasted bread.— Mrs. Chas. Harris, 4501 Prairie 
Ave., Chicago, 111. 

VARIATION V. — Cut up medium-sized onion and 1 potato 
in small pieces and cook in a little salted water for 10 minutes; 
add 1 qt. milk and let come to a boil; in another pan heat a can of 
tomatoes and mix with milk at time of serving, seasoning to taste; 
thickening with 1 tablespoon of flour, if desired. Don't let boil 
after mixing, as there is danger of curdling. — Mrs. Jas. S. Hartman, 
4330 Michigan Ave., Chicago, 111. 

CREAM OF TOMATO SOUP.— Cook 1 qt. can of tomatoes 
for y 2 hr., with a minced onion, and some sprigs of parsley. Pour 
through a strainer fine enough to keep back the seeds. Set the 
saucepan over fire with a tablespoon of sifted flour, and when 
smooth add slowly the liquid of tomatoes and a scant J4 teaspoon 
of baking soda. Measure the soda with a very light hand.; when 
the foaming stops, add a qt. of boiling milk, season to taste with 
salt and pepper, and pour into the tureen. — Mrs. D. E. Gentry, 
Glencoe, 111. 

VARIATION I.— 1 can tomatoes boiled in a pt. of water for 
15 or 20 minutes, then add J4 teaspoon soda, heat 1 qt. milk with 1 
large spoonful of butter, salt and pepper to taste and thicken with 1 
tablespoon of sifted flour, stirred smooth in a little cold water. 
Strain the tomatoes through a wire sieve, and add to the thickened 
milk. Cut bread in small squares, J4 inch thick, fry to a light brown 
in butter, and put in soup after pouring in the dish. — Mrs. Marga- 
ret Stearns, Maywood, 111. 



210 SOUP - 

TOMATO AND MACARONI SOUP.— Break y 2 doz. sticks 
of macaroni into small pieces and drop into boiling water. Cook 
for an 'hr., or until perfectly tender. Rub through a colander, 2 
qts. of canned or stewed tomatoes. When the macaroni is done, 
drain thoroughly, cut each piece into tiny rings and add to the 
strained tomatoes, season to taste. If the tomato is quite thin 
thicken with a little flour before adding the macaroni.-— Mrs. Conk- 
lin, 914 N. 5th Ave., Maywood, 111. 

TOMATO SOUP WITH STOCK.— ^Cook 8 good-sized ripe 
tomatoes in 2 cups of good rich stock, rub through the colander; 
when the stock is brought to a boil turn in the tomatoes, cook 
about 10 minutes longer, remove from hot fire, add salt, pepper, a 
bit of butter and y 2 teaspoon soda, then just before serving add 1 
cup sweet cream.-— Mrs. Rose Hayes, 4400 Prairie Ave., Chicago, 111. 

TURKEY SOUP.— Place the remains of a cold turkey, dress- 
ing and gravy, in a pot, and cover with cold water. Simmer gently 
for 4 hrs., and let stand until the next day. Skim off the fat, and 
take out all bits of bones. Put the soup on to heat until at boiling 
point, and thicken slightly with flour stirred into a cup of cream, 
and season to taste. Pick off all the meat from the bones, put it 
back in the soup, boil up, and serve.— Mrs. E. D. Kelley, Win- 
netka, 111. 

VARIATION I.— Take the turkey bones and cook for 1 hr. in 
water enougih to cover them, then stir in a little dressing and a 
beaten egg. Take from the fire, and when the water has ceased 
boiling add a little butter, thin with scalding milk, and season to 
taste. — Mrs. George Hayes, 758 S. State St., Chicago, 111. 

TURKEY OR GOOSE SOUP.— Take any left-over poultry, 
break the carcass in pieces, removing all stuffing. Put into kettle 
with remnants of the meat; cover with cold water, bring slowly to 
the boiling point, and let simmer 4 or more hrs.; add 1 sliced onion 
and % cup celery, diced, and % cup carrot, sliced; let boil y 2 hr 
longer. Strain, remove fat, add y 2 cup stuffing to every qt. of soup 
Season, and serve hot with dumplings. Barley or green kern, or 
cereals may be added.— ^Mrs. F. F. Hackett, 2112 Prairie Ave., Chi- 
cago, 111. 



Cook county cook book 21 i 

TURKISH SOUP.— 5 cups stock, J4 cup rice, \y 2 cups strained 
tomatoes, 1 bay leaf, 2 slices onion, 1 oz. peppercorns, % teaspoon 
celery salt, 2 tablespoons butter, 2 tablespoons flour; add season- 
ing to tomatoes, cover, simmer 30 minutes, rub through sieve 
into hot stock, brush with butter and flour; add cooked rice. — Mrs. 
F. V. Holdridge, 4106 Calumet Ave., Chicago, 111. 

QUICK TURKISH SOUR— Stir a teaspoon of beef extract 
into 1 qt. of boiling water; add a tablespoon of grated onion; a 
saltspoon of celery seed. When this reaches the boiling point 
pour it slowly over the well-beaten yolks of 2 eggs. Have ready, 
drained, 4 tablespoons of boiled rice, add, and serve at once. — Mrs. 
Virginia Hood, 3352 Forest Ave., Chicago, 111. 

TURNIP AND RICE SOUP.— Peel and wash a number of 
turnips, put them .in a granite kettle with a lump of butter and 
sufficient water to allow them to simmer gently until tender. Pass 
through a fine hair sieve, return to the kettle, add 1 pt. of rich 
milk and y 2 cup of cold boiled rice; season with salt, pepper, and a 
pinch of sugar. Let simmer for 20 minutes; stir in a lump of but- 
ter and 1 cup of cream. Serve on croutons. — Mrs. E. D. Kelley, 
Winnetka, 111. 

TURTLE SOUP.— After turtle is killed let bleed 12 hrs., open 
the side, remove the meat and cut in small pieces, then blanch 5 
minutes in boiling water. If turtle is medium size, take off the 
shell and put in soup kettle, cover with white broth, adding 1 tea- 
spoon of peppercorns, 1 doz. cloves, 2 sprigs of thyme, 4 bay leaves, 
salt to taste; boil 1 hr.; then strain the broth, remove bones, and 
dice the meat. Boil the broth until reduced J4 * n quantity, then 
add meat, and boil 10 minutes. When ready to serve, add 1 tumbler 
of Madeira wine. When turtles cannot foe obtained, get 1 pt. of 
canned turtle meat and prepare soup same way as when using live 
turtle. Soup will keep a long while if put in stone jars, and when 
cold pour hot lard over the top. Reheat when needed for use. — 
Mrs. Carl N. Honig, 3026 Lake Park Ave., Chicago, 111. 

MOCK TURTLE SOUP.— A calf's head, a knuckle of veal, a 
hock of ham, 6 sliced, thin potatoes, 3 turnips, parsley, and sweet 
marjoram, chopped fine, and pepper. Forcemeat balls of veal 
and beef, y 2 pt. of wine, 1 doz. egg balls, juice of 1 lemon. The 



212 SOUP 

calf's head must have had the brains removed and previously 
boiled till the meat slips off the bone. Save the broth to use in 
the soup. Cut the head in small pieces after boiling. The veal 
and ham must have been boiled and cut up, and all simmered for 
a couple of hrs. in the broth made by the calf s head. Put all 
together. The forcemeat balls and tgg balls should be added, and 
all boiled for about 1Q minutes. — Mrs. E. D. Kelley, Winnetka, 111. 

VARIATION I.— 1 soup bone, 1 qt. turtle beans, 1 large 
spoonful of powdered cloves, salt and pepper. Soak the beans 
over night, put them on with a soup bone in nearly 6 qts. of water 
and cook 5 or 6 hrs. When half done, add the cloves 1 , salt and pep- 
per; when done, strain through a colander, pressing the pulp of 
the beans through to make the soup the desired thickness, and 
serve with a few slices of hard-boiled eggs and lemon sliced very 
thin; The turtle beans are black and can only be obtained from 
large grocers. — Mrs. McHornaday, 1235 Michigan Ave., Chicago, 
111. 

VEAL BROTH.— ^Cut 4 lbs. of scrag of veal into small pieces, 
and put into a stewpan. Pour over 3 qts. of water and place over 
the fire. Skim carefully. Add an onion, a turnip, 3 blades of 
mace and a little salt. Stew all slowly for 2 'hrs. Then strain 
through a sieve and add Y\ lb. of rice that has been boiled tender. 
Boil 10 minutes longer, and serve. — Mrs. E. D. Kelley, Winnetka, 
111. 

KNUCKLE OF VEAL SOUP.— Cut in slices y 2 lb. ham, and 
put in bottom of pot; crack the bones of a knuckle and cut up 1 
set of calf's feet and put on top of ham; let this brown a little, 
then add 2 gals, cold water, and boil slowly 4 hrs. Chop fine, 3 
onions, 2 turnips, 1 bunch of celery and 2 carrots and add. Season 
with salt and pepper, strain, and serve. — Mabel Sturtevant, 105 S. 
Dearborn St., Chicago, 111. 

VEGETABLE SOUP.— 1 soup bone, 1 qt. of canned tomatoes, 
3 Irish potatoes, 1 gallon of cold water. Wash bone and put in 
soup pot with water. Simmer for 3 hrs., skimming constantly; 
then press tomatoes through a sieve, and add to soup; also pota- 
toes diced, season with black pepper and salt. Cook 2 hrs., longer; 
then add 2 tablespoons of sifted flour, made into a paste, with 






COOK COUNTY COOK BOOK 213 

cold water. Stir well to prevent lumping. Cook about 15 minutes. 
Serve soup in hot tureen. — Mrs. P. A. Hughes, 3230 Park Ave., 
Chicago, 111. 

VARIATION I. — Use a shank soup bone, put on in cold water, 
salted, and cook until tender. Remove bone and meat, put in 
han'dful rice, 4 potatoes cut into dice, 1 cup nnel} r cut up onions, 1 
cup diced celery, 1 pt. tomatoes, 1 carrot cut up fine, a few leaves 
of parsley, 1 bay leaf, 2 whole cloves. Let cook 1 hr. Put in noo- 
dles, if liked, and cook IS minutes longer. Also the meat cut up 
in small pieces, taken from the bone. — Mrs. Jennie Kendall, 425 S. 
20th Ave., Maywood, 111. 

VARIATION II.— Wash 2 tablespoons of pearl barley and 
cook slowly in a pt. of water for 2 hrs. Add 1 medium-sized tur- 
nip, 3 stalks celery, 1 carrot, 1 onion, y head of cabbage, all cut 
fine; boil slowly for \ l / 2 hrs., then add 2 potatoes, 2 qts. rich soup 
stock and salt and pepper to taste. Cook another y 2 hr., and 
serve. — Mrs. Henry Hubbard, 3513 Armour Ave., Chicago, 111. 

VARIATION III. — Cover equal size veal and beef soup-bone 
with water and bring to a boil, skim and set back on stove to sim- 
mer for 3 hrs. Add more water, as needed, and add 4 medium- 
sized potatoes, 2 small turnips, 2 carrots, 2 onions, and y head 
cabbage, chopped fine, chopped parsley, leek, celery, and any other 
desired vegetables, greens. Add 1 can tomatoes and y 2 hr. before 
serving add y cup of rice. Season with salt and pepper to taste. 
Serve hot.— 'Mrs. John Murray, Jr., 1414 S. 8th Ave., Maywood, 111. 

VARIATION IV. — 1 qt. of stock, 1 good-sized onion, chopped, 
1 sliced carrot, y 2 cup of split peas, salt and pepper to taste, 2 
tablespoons of flour, mixed with water to thicken. Parsley makes 
an improvement, if desired. Put the stock on the stove about 2 
hrs. before using. Let come to a boil, then add vegetables, and 
•\yhen ready for use stir in the flour and water, and when it boils 
again, serve. — Mrs. K. Harrington, 56 E. Elm St., Chicago, 111. 

VEGETABLE SOUP WITHOUT MEAT.— 1^ cups each 
turnips and carrots, \y 2 qts. water, 1 tablespoon salt; boil \y 2 hrs.; 
add 4 nice-sized parsnips, 3 large onions, 1 teaspoon summer 
savory, a little pepper, butter, and boil ^ lir, longer. Ad4 1 heap- 



214 SOUP 

ing tablespoon sifted flour to thicken. — Mrs. Joshua Harper, 5642 
Forest Ave., Chicago, 111. 

VARIATION L— Prepare a qt. of bran stock, heat to the boii- 
ing point, and add 1 teaspoon grated carrot, a slice of onion and J^ 
cup tomato. Cook together in a double boiler y 2 hr. Remove the 
slice of onion, add salt and y 2 cup of turnip, previously cooked, 
and cut in small dice. Cook until tender, and serve.— Mrs. Conk- 
lin, 914 N. 5th Ave., Maywood, 111. 

VARIATION II.— Take 4 large potatoes, 3 carrots, 1 good- 
sized turnip or swede, 6 onions; slice them all, cover with water, 
pepper and salt, put on to boil; when nearly cooked add a cup of 
rolled oats, with a lump of butter; a cup of cream improves it. 
Thicken with a little flour.— Mrs. Hattie Hargood, 3719 S. Dearborn 
St., Chicago, 111. 

CEREAL VEGETABLE SOUP.— Very nourishing if carefully 
eaten, the body of soup with desired flavoring vegetable, agrees 
with invalid, babies and nervous dyspeptics. 

Body of Soup. — Use 1 part each of wheat, oats, barley, beans, 
peas, rice, corn (shelled meal, cracked or cut from cob); plenty of 
water; add milk or cream. Salt, if desired. 

Flavoring vegetables. — Celery (tops, seeds, roots, stalk); car- 
rot, tomato, parsley, squash, pumpkin, beets, okars, parsnips, onion, 
turnip, cabbage, sage, green peppers, or any other vegetable; quan- 
tities to suit judgment. 

Variations. — Omit the combine, vegetables and seasoning with 
"body of souV for desired taste, richness, and flavor. Bouillon 
flavor use excess of turnip and cabbage, season and strain, abso- 
lutely no meat stock or butter allowed or required, and other 
variations as taste suggests. Cook till very soft. Slow cooking 
improves flavor. — E. G. Harris, Winnetka, 111. 

VEGETABLE PUREE.— 2 potatoes, 2 onions, 6 whole cloves, 
a sprig of parsley, 3 pts. of soup stock, 1 carrot, 2 pieces of celery, 
6 whole allspice, V* cup of tomatoes; salt and pepper to taste. 
Cover the vegetables with water. Cook until tender. Put through 
a sieve; then add the soup stock; when boiling, thicken with 2 
tablespoons of flour, disolved in water; put 4 slices of lemon in 



COOK COUNTY COOK BOOK 215 

tureen, and tablespoon of s<herry. Pour soup over, and serve. — 
Mrs. Jos. S, Hartman, 4330 Michigan Ave., Chicago, 111. 

VELVET SOUR— 1 qt. of any kind of soup stock, 1 cup 
cream, season to taste. When boiling hot pour on the beaten 
yolks of 4 eggs, diluted with y 2 cup cream. Reheat and serve at 
once in ibouillon cups.-— Mrs. Conklin, 914 N. 5th Ave., May wood, 
111. 

VERMICELLI SOUP.— Procure a shin of beef cut in 3 or 4 
pieces, wash it very clean and put it in a soup kettle, with any 
trimmings you may have of meat, or poultry, such as necks, giz- 
zards, livers or feet; put on them a gal. of cold water, season with 
pepper and salt; add a large carrot, grated, a head of celery, 2 tur- 
nips and 2 onions, a bunch of pot herbs and y 2 a can of tomatoes; 
bring to boil, skim well, and set aside to simmer for 5 hrs. or 
more, if the meat is not boiled from the bones; then strain off and 
set away until next day; then take off all the fat and set it over the 
fire an hr. before dinner; when it boils, add % of a lb. of either 
macaroni or vermicelli, broken short, boil 15 minutes, and serve. — 
Mrs. Helen E. Putnam, 4503 Forest Ave., Chicago, 111. 

VARIATION I.— Break 6 oz. of vermicelli in pieces. Boil un- 
til nearly cooked in boiling water and salt, about 15 minutes. 
Drain and add it to 3 pts. of boiling nut-meal stock. Boil till 
done, or about T / 2 hr. — Mrs. C. J. Jeffries, Winnetka, 111. 

VARIATION II. — A knuckle of lamb, a small piece of veal, 
and water to cover well; when well cooked, season with salt and 
pepper, herbs to taste, and a small onion, to which may be added 
Halford or Worcestershire sauce, about a tablespoon. Have ready 
% lb. vermicelli, which has been boiled tender; strain soup from 
the meat, add the vermicelli, let it boil well, and serve. — Mrs. K. 
Harrington, 56 E. Elm St., Chicago, 111. 

VARIATION III.— Boil y 2 lb. of vermicelli until tender, then 
add 1 qt. of any kind of meat stock, boil together for a few min- 
utes, and season to taste. — Mrs. Joshua Harper, 5642 Forest Ave., 
Chicago, 111. 

WINE SOUP.— Take a large, fat fowl, either chicken, duck or 
goose, an old one preferred. Cut it up and break the bones and 



216 SOUP ^ 

boil 3^2 hrs. in a gal. of water, or until the fowl is thoroughly done. 
Add a little allspice and a 'blade of mace J^ hr. before it is done. 
Have ready a cup of well-browned flour, mix into a smooth paste 
with a little of the soup before adding it to the kettle, having first 
taken out the fowl. Crumlble the yolks of 6 hard boiled eggs, and 
add them 15 minutes before the soup is taken off. Just as it is ready 
to be served pour in a large wineglass of sherry or Madeira wine. 
—Mrs. Hattie Hargrow, 3719 S. Dearborn St., Chicago, 111. 

WHITE SOUP.— Cut up 1 large chicken, put it into a soup 
pot with V2. gal. cold water and 1 lb. of veal from the leg, cut in 
squares. When meat is quite done and tender, take out of the 
soup and grind it in a meat cutter; with this mix 1 pt. of bread 
crumbs which have flbeen soaked in 1 pt. of boiling milk and the 
yolks of 6 hard L boiled eggs made into a smooth paste with a little 
cold water and a y 2 teaspoon of the extract of almonds. Strain 
the soup, removing the chicken and veal, and mix very gradually 
with the paste, putting only a little of the hot liquid on at a time. 
Put the soup back on the stove and bring to a slow boil for a few 
minutes, and just before serving pour into the soup a pt. of heated 
cream. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

VARIATION I. — 1 large knuckle of veal, thoroughly cracked, 
3 qts. of cold water, 1 tablespoon salt. As it boils skim well, and 
add 1 scraped carrot, 1 white turnip, 3 leeks, 1 parsley root and 2 
white stalks of celery. Boil slowly for 6 hrs., then strain through 
a wet cloth into a stone jar, and when cold remove all fat. Take 
a very small head of firm, white cabbage, shred it fine and put in 
a pan in which 1 tablespoon of butter is bubbling; covering closely 
for a few minutes. Then add 1 pt. of water, 1 teaspoon of salt, J4 
teaspoon of white pepper, and stew Yz an hr. Put mixture through 
a puree sieve. Bring the white broth to boiling point, in the 
meantime making a thickening of 2 tablespoons of flour and 1 
tablespoon butter. Stir until smooth, but not brown. Add boil- 
ing soup slowly and stir constantly, until creamy. Then pour into 
the soup and add the puree of cabbage and ^2 coffee cup of cream. 
— Mrs. F. V. Holridge, 4106 Calumet Ave., Chicago, 111. 

SOUP WITHOUT STOCK.— Take y* teaspoon of oat flake, 
in 3 cups of cold water. Put over the fire an hour and a half be- 
fore soup is to be served. Bring to a iboil and cook steadily, stir- 



COOK COUNTY COOK BOOK 217 

ring frequently. When it is cooked to a clear, thin paste, add a 
qt. of cooked tomatoes, a little thickening, if desired, and season 
with a pinch of sugar, a pinch of celery seed, salt and pepper to 
taste. This makes a delightfully smooth and palatable soup. To 
it may be added sliced potatoes rice, barley, spaghetti, or small 
squares of crisp toast. If bisque is desired, add a pinch of soda 
before putting in the milk. — Mrs. Jas. S. Hartman, 4330 Michigan 
Ave., Chicago, 111. 

THICKENINGS FOR SOUPS.— Soups are thickened with 
flour, corn starch or rice flour, 1 tablespoon for each qt. of soup, 
heaping, if flour is used; scant, if rice flour or corn starch. Mix 
flour with cold water to a smooth paste, then add liquid until it is 
easily poured into. soup. Let it boil 20 minutes. If butter is used, 
put in a saucepan, and when bubbling stir in flour quickly until 
smooth; then add gradually 1 cup of hot soup; it should be thin 
enough to pour. In vegetable soups or purees, as soon as butter 
and flour are (blended it can 'be added to the soup. If a brown 
thickening is desired, melt the butter and let it become brown, 
then add the flour at once, and stir quickly. Add water or soup 
gradually. Flour that is browned while dry colors, but does not 
thicken. Thickened soups should be of the consistency of good 
cream. Purees are thicker. — Mabel Sturtevant, 105 S. Dearborn 
St., Chicago, 111. 



FISH 



BAKED FISH, Skin and bone .» whole white 01 othei treat) 
ii-.ii. pul Rah «ii a deep dia'h, aeaaonwlth ia!t and peppari put 1 In 
crackei crumbi and biti oi buttai on top; • .- cup milk poured ovei 
carefully Btke I hi Serve with ilicei »»i lemon Mra« feannle 
Kendall, Maywood, [1] 

TO BTUFP and BAKE PISH, Soak itale bread In cold m 
tei until ioftj drain, and maeh Bnei itli In •« ipoonful of drawn but 
tei . tail and i>fi>i>n t.» taate, 2 eggi and aplcea, it liked Pill the Bah 
wiih thii mixture, and lew «t up Put .1 little watei In biking pan, 
with .1 imall lump <>i butter, place the Bah In bhla, and bake 40 

minutes. Il.iss, shad, .uul fresh an\, are .ill > >. « » t m I baked. Mi M 

Abbott, .'i 10 Dearborn St . Chi< ago, til, 

BOILED PISH, Clean, cu1 and drain a 2-lb pike 01 trout 

Into 3 piece! Put 2 CUpi <»• watei and 1 large sliced onion in .1 

pot, season with i whole allspice, -.iii and peppei t<» taate, Blend 
1 table apoon ^t Bouj and 1 lump oi Imiiu-i, md atli Into the liquid 
Tut Bah Into the Uquoi carefully Slmmai 15 minutea with lid 
partly on Serve with paraley, Enough t<>i 1 people Mra, P, E, 
Glower, 1103 S 7th Ave, Mtywood, 111, 

VARIATION l. I'm .1 mil ill onion inside the Bah and t'<- ii 
up 111 .1 cloth, cover wiih cold waterj throw In 1 few peppercomi 
.md -..iii, heal ti> the boiling point (from 2 t<> J minutea* boiling la 
lufficient 1*^ t'he largest fish, .uul .1 small one wilt not require more 
than 1 minute) Piah boiled In bhia w*y la Incomparably bettei 

cluu whin boiled lonKei UoiliiiK :..ilt watei is best foi 9ftlmon, •» 

ii •.(•(•. tiu- coloi Serve with sauce Mi , Bianca Peaainger, May 
wood, in 

BROILED piSH, Thii recipe will ariawei foi the broiling 
,»t .iii kindi oi Bah Scale, and apllt the Bah down the back, wash, 
and dry It, dual with aall and pepper, Put >t * ,i > •> wire broiler; II 

.1 pan is used Krea.se it with heel" <u pork dripping 01 hutter, told- 

218 



>08 CO COOK BO( ttf 

< ■/> n 

..•.. 3647 I 
[11 

BAKkjj CHOWDBS 
put h 

all. I ill an 

l lir, 'i .-.«-. . :/i \ . 

■ /. re , f ■■■■' ■■//', 111. 

FISH CREAM /, It 2 02 i . 2 

little ct 

a Ayi . Chicago, 

PItfl A LA CSBMBi i :libut, 

kittle 
until it 

and 1 

t>f on t: 

111. 



220 FISH 

FISH CUTLETS.— Mince cold boiled or baked salmon, had- 
dock, cod, or any other firm-fleshed fish. Season to taste, and mix 
well with a little rich drawn butter, made quite thick with corn 
starch. Spread upon a broad platter, and when stiff, cut into the 
desired shape with a "tin" form. Roll in fine crumbs, then into 
egg, and in cracker crumbs again. Leave on the ice to get firm, 
and fry in deep boiling cottolene, or other fat, which has been 
heated slowly.— -Mrs. Goldie Vogel, 818 W. Van Buren St., Chi- 
cago, 111. 

DEVILED FISH.— 1 lb. of fish, 1 tablespoon of butter, 3 hard- 
boiled eggs, 1 tablespoon of parsley, y 2 pt. of milk, 1 tablespoon of 
flour, 1 level teaspoon of salt, 1 saltspoon of pepper. Boil the fish 
'and pick it apart in good-sized flakes. Rub the butter and flour 
together; add the milk, and stir, until boiling. Chop the eggs 
very fine, or put them through a vegetable press; add parsley, salt 
and pepper; then fold in carefully the fish. Fill this into small 
shells — clam or oyster shells will answer. When cool, cover the top 
with beaten egg f dust with bread crumbs, being very careful to 
thoroughly cover the edges where the mixture and shell come to- 
gether. At serving time, put them a few at a time in a frying 
basket, and plunge them into boiling hot fat. Serve plain, or w;th 
tartar or cucumber sauce. — Mrs. G. Salmon, 2358 Indiana Ave., 
Chicago, 111. 

FILLETS OF FISH.— Use a whitefish, rock or black bass. 
After the fish has been scaled and cleaned out, put your hand 
firmly on the fish, and with a sharp knife, cut from the tail to the 
head, just as near the bone as possible, removing all the flesh. 
Turn the fish on the other side, and repeat. In this way you will 
remove all the bones. Cut the fish into strips all the way across, 
and about 1 inc'h wide. Roll and fasten with a wooden skewer. 
Have ready a deep pan of hot fat. Put Yz doz. of these rolls in 
your frying basket, and plunge them into the hot fat; they will 
quickly curl tighter, and will cook in about 3 minutes. Drain on 
brown paper; dust with salt; arrange on a napkin; garnish with 
parsley and lemon. — Mrs. Wm. Patton, 5120 Indiana Ave., Chicago, 
111. 

FRIED FISH. — Wash, and carefully dry, roll in flour and dip 
in a dish, into which an egg has been broken. Have the fat smok- 



COOK COUNTY COOK BOOK 221 

ing hot, and just before dropping in the fish, roll it in bread or 
cracker crumbs, thoroughly, covering all openings, so that the 
fat cannot enter.— Mrs. L. N. Powell, 3513 S. Dearborn St., Chi- 
cago, 111. 

FISH STEAKS FRIED.— Cut the slices of fresh fish # of an 
inch thick, dredge with flour or cornmeal slightly salted, or dip 
them in egg slightly salted, and roll in bread crumbs; fry a light 
brown.— Mrs. E. D. Kelley, Winnetka, 111. 

FRICASEE OF FISH.— Use 1 lb. of black bass or yellow 
perch; wash, cut off the head and tail; cut t'he fish into slices about 
2 inches wide. Into a saucepan, put 2 tablespoons of butter, and 
1 chopped onion. Cook until onion is soft, and add just a sus- 
picion of garlic. Put in the fish, cover the saucepan, allowing the 
fish to cook for about 10 minutes. Pour over it 1 pt. of strained 
tomatoes; add a tablespoon of chopped parsley, a teaspoon of salt, 
and a saltspoon of pepper. Cook 5 minutes more, and serve. — 
Mrs. C. Jones, 3569 Rhodes Ave., Chicago, 111. 

KEDGEREL (East Indian dish).— 1 cup cooked and flaked 
fish, 1 cup cooked rice, 1 teaspoon salt, a dash of pepper, 2 tea- 
spoons lemon juice, 1 egg f 1 tablespoon melted butter, 1 tablespoon 
mixed parsley; mix ingredients, pack into bowl, surround with hot 
water, cover, steam till done, unmould, garnish with parsley. — Mrs. 
Mary Kemp, 3226 Forest Ave., Chicago, 111. 

FISH LOAF. — Mix thoroughly 1 can salmon, or other canned 
or cold fish, 1 cup bread crumbs, J^ teaspoon mustard, 1 teaspoon 
salt and pepper, 2 teaspoons vinegar, 2 teaspoons lemon juice. Put 
mixture into dish, add beaten egg f and steam or bake 30 minutes. — 
Mrs. M. Logan, 2841 S. Park Ave., Chicago, 111. 

PLANKED FISH IN FRONT OF A WOOD FIRE.— For 

this select whitefish or shad, although any whitefish is good 
planked. Secure a plank the size of your oven, or one that will fit 
the broiling chamber of the gas stove. The plank must be at least 
1 inch thick, a little wider than the fish, as long as the oven, and 
composed of hardwood, as oak, hickory or ash. Put the plank- 
before the fire until very hot. Split the fish down the back, wash 
and wipe dry, baste with butter, and dust with salt and pepper. 
Put the fish on the plank, skin side down, folding the thin middle 



222 FISH 

portion over, and bringing the two halves together. Drive two 
medium-sized nails at the head of the fish, and one at the tail. 
Rear it up in front of a good, clear, strong wood fire; baste occa- 
sionally with melted butter, and cook for at least z / 2 hr., until the 
fish is a good, dark brown. Serve at once on the plank; garnish 
with parsley and lemon. Cucumber or lettuce salad, and creamed 
potatoes are the usual accompaniments.— Mabel Sturtevant 105 S 
Dearborn St., Chicago, 111. 

PANADA FOR FISH.— Boil 1 oz. of butter and about Wa to 

2 gills of water together, add gradually %. lb. of flour; stir until 
smooth, but do not let it burn. Take off the fire, add the yolks of 

3 well-foeaten eggs.— Mrs. E. D. Kelley, Winnetka, 111. 

FISH PUDDING.— % of a lb. of cold white or other preferred 
fish, 2 tablespoons of bread crumbs, lump of butter size of small 
egg, J A pt. of milk, 1 egg f pepper and salt, teaspoon of anchovy 
essence, and at little chopped parsley. Prepare greased mould, 
and, if liked, line it with browned bread crumbs. Flake the fish, 
and add all dry ingredients. Mix with anchovy essence, melted 
butter, beaten egg and milk. Put mixture into the mould, cover 
with greased paper, and steam in a saucepan of boiling water for 
1 hr., and serve with sauce, if liked.— Mrs. Geo. W. Gaines, 3148 
Groveland Ave., Chicago, 111. 

VARIATION I.— Take a lb. of any cold fish free of bones, the 
same amount of potatoes, an oz. of butter, and 2 well-beaten eggs, 
season with pepper and salt, a little parsley added is nice. Mix 
thoroughly, and put all into a well-greased bowl or basin, and bake 
in oven for 30 minutes. A tin of salmon prepared this way is very 
nice.— Mrs. B. Haley, 641 N. State St., Chicago, 111. 

STEWED FISH.— An excellent way to cook any fish, espe- 
cially pike; put 2 tablespoons of butter in a frying-pan; when hot, 
lay the fish in with the outside down; take 6 onions, slice and lay 
on the top of fish, sprinkle well with salt and pepper, cover tight, 
and allow to cook 20 minutes or *4 an hr. If it should cook dry, 
a,dd a very little water. Serve hot. — Mrs. Emma S. Stone, 5242 S. 
Michigan Ave., Chicago, 111. 

SCALLOPED FISH.— Mix 1 cup flaked fish, 1 cup stale bread 
crumbs, 1 cup milk, % teaspoon salt, 1/16 teaspoon pepper, Yz a 



COOK COUNTY COOK BOOK 223 

tablespoon butter; put in 'buttered dish, cover with buttered crumbs 
and bake in a moderate oven 30 to 40 minutes. — Mrs. John Rig- 
gins, 3403 S. Dearborn St., Chicago, 111. 

FISH TURBOT.— Steam 1 medium-sized whitefish 20 minutes, 
pick fine. Boil 1 pt. milk with y 2 an onion, then thicken with flour. 
When cold, add 2 eggs, yh lb. of 'butter, a few sprigs of parsley, 
and an onion, minced. Put in a dish a layer of fish, and then a 
layer of dressing, till all is used, cover with cracker crumbs, bits of 
butter, juice of a lemon, and bake. — Sophia Mason, 3030 Cottage 
Grove Ave., Chicago, 111. 

VARIATION I.— Cook a 4-lb. fish in salted water to which 
spices, parsley and celery have been added. Pour in 1 cup of vin- 
egar. Let the fish become cold and pick into small pieces, remov- 
ing the bones and skin. Make a dressing of a cup of milk, 2 table- 
spoons of flour, 1 cup of sweet cream, pepper and salt. Cook 10 
minutes; mix it with the fish, stirring a little parsley over the mix- 
ture. Grease a pudding form, fill with the mixture. Cover the 
top with crackers, rolled fine, and browned in butter. — Mrs. E. D. 
Kelley, Winnetka, 111. 

VARIATION II.— Take 2 cups of flaked fish, 1 cup 
rolled and sifted shredded wheat biscuit crumbs, 4 table- 
spoons of butter, 1 cup of milk, pepper, and y 2 teaspoon of salt. 
Butter a pudding dish, cover with crumbs, layer of fish, pepper, 
butter, and sauce made from 2 tablespoons each of wheat flour and 
butter, salt and milk. Boil till it thickens. Proceed in this way 
until the fish is filled, finishing with crumbs, and dress with butter. 
Bake slowly 40 minutes. — Mrs. E. D. Kelley, Winnetka, 111. 

FISH ON TOAST.— 2 cups codfish, or any cold left-over fish, 

1 pt. milk, 2 tablespoons corn starch, 2 tablespoons butter, pepper, 

2 hard-boiled eggs. Heat milk to boiling point, add corn starch, 
butter and pepper; cook for 5 minutes. Prepare buttered toast, 
place fish on it, cover with the milk, etc., and garnish with sliced 
egg.— Mrs. H. B. Wright, 3813 S. State St., Chicago, 111. 

BAKED BASS. — Make a filling of pounded cracker or crumbs 
of bread;, an egg f pepper, clove, salt and butter. Fill it very full, 
sew up, grate small nutmeg over it and sprinkle with pounded 
cracker. Then pour on the white of an egg and a little melted but- 



224 FISH 

ten Bake it an hr. in the same dish in which it is to be served. — 
Mrs. E. D. Kelley, Winnetka, 111. 

BOILED BLACK BASS WITH CREAM GRAVY.— Put in a 

pot enough slightly salted water to cover the fish, add a gill of 
vinegar, an onion, 8 whole peppers, and a blade of mace. Sew up 
the fish in a piece of thin cheesecloth fitted snugly to it. Lay in the 
water., bring very slowly to the simmering point, and then boil 
steadily, allowing 12 minutes to each lb. of the fish. When done, 
remove the cloth, lay the fish on a platter, garnished with sliced 
lemon, and serve with the cream following gravy: 

CREAM GRAVY FOR BLACK BASS.— Cook together a ta- 
blespoon each of hutter and flour, and when blended, strain slowly 
upon them a cup of the water in which the bass was boiled, and 
stir until smooth and thick. Season to taste with celery salt, and 
white pepper, and stir in a gill of cream, to which a pinch of (bak- 
ing soda has been added. Make very hot, hut do not boil, and as 
soon as hot, remove from the fire. — Mrs. Albert Gardner, 3122 S. 
Dearborn St., Chicago, 111. 

PRIED BASS WITH BACON.— Clean, season well with pep- 
per and salt a required number of bass. Roll them in flour, and 
drop into a pan of very hot lard or ko-nut, and fry a golden brown. 
In another pan fry as many slices of bacon as fish. Lay on the fish 
and garnish with parsley. — Mrs. E. D. Kelley, Winnetka, 111. 

STUFFED SEA BASS.-^Clean, wipe, and lay for an hr, in a 
marinade of salad oil and vinegar. Fill with a forcemeat of salt 
pork, minced 1 , and chopped champignons. Fresh mushrooms are, 
of course, better, if you can get them. Bake upon shavings of fat 
salt pork. When it has baked 40 minutes, cover with fresh toma- 
toes, peeled and sliced thin, and half a sweet green pepper, minced. 
Drop hits of hutter upon the tomatoes and bake 20 minutes longer. 
Take up the fish, and keep hot, while you strain the gravy left in 
the pan, rubbing the tomatoes and pepper through a colander; stir 
in a tablespoon of butter, rolled in flour, add a teaspoon of sugar, 
and 2 of lemon juice, with hot water, if too thick; boil 1 minute; 
pour half over the fish, the rest into a saucepan. — Mrs. E. Harris, 
4108 S. State St., Chicago, 111. 



COOK COUNTY COOK BOOK 225 

BAKED BLUE FISH.— This recipe will answer for all sorts 
of fish, except carp. Have the fish opened at the gills, and the in- 
testines drawn out through the opening. Make a stuffing of J^ 
pt. of bread crumbs, a tablespoon of melted butter, a teaspoon of 
salt, and a dash of pepper. Mix the ingredients, fill into the fish, 
and sew down the head firmly. If you use pork, cut the fish into 
gashes, 2 inches apart, and all the way across on one side down to 
the bone; fill the gashes with larding pork, dust the fish thickly 
with bread crumbs, baste it over with a little melted butter, put a 
y 2 cup of water in the pan, and bake in a quick oven about 1 hr., 
basting frequently. Dish the fish carefully, using a long fish slice; 
garnish it with parsley and lemon, and serve with brown or tomato 
sauce. — Mrs. George McMinn, 3138 Forest Ave., Chicago, 111. 

CARP A LA PROVENCALS.— Cut in square pieces put into 
a saucepan with 4 tablespoons of olive oil, a J^ pt. of claret, and a 
piece of butter the size of an egg f well mixed in advance with a 
tablespoon of flour, salt, and pepper, parsley, 1 shallot, and 1 clove 
of garlic, chopped together, and a J4 of a lb. of mushrooms. Add 
these in the saucepan. Put over a good fire, cook for 20 minutes, 
and serve. — Mrs. B. Gross, 533 E. 43rd St., Chicago, 111. 

FRIED CATFISH.— Skin and clean; lay the fish in very cold 
water for a few minutes, then wipe them dry. Dredge thoroughly 
with flour, or roll them first in beaten egg, then in cracker crumbs, 
and fry to a delicate brown. — Mrs. C. Jackson, 2721 S. Wabash 
Ave., Chicago, 111. 

CREAMED CLAMS.— Drain the liquor from a pt. of opened 
clams, and set the clams and liquor on the range in separate double 
boilers to heat. Cook together a large tablespoon of butter, and 
the same of flour, until they bubble, then pour upon them the 
heated liquor, and cook until smooth and thick. Have ready in 
another* vessel, a pt. of hot cream, in which a pinch of soda has 
been dissolved. Pour*this gradually upon a beaten egg f and return 
to the fire for a minute, stirring constantly. Add the chopped and 
heated clams to the thickened liquor, season with paprika, stir grad- 
ually into the not eggs and cream, and pour upon squares of lightly 
buttered toast. — Mrs. Geo. C. Miller, 3445 Indiana Ave., Chicago, 
111. 



226 



FISH 



dkvimci) clam:;. BHce an onion, ind fry h to a (Jghl 
Ihowh hi .1 i.iik'' spoonful ol buttei Strfcln out i'»< onion, ind pu1 

Ihr hoi buttei bark upon ll<« lire < ii< m» I lar^e (peeled) tomatoes 
Ink, .ci-.oii wiili •..ill, '; i leasipoon ol sujj»ar, .i fj.ood dash ol pap 
rika, and lh< same oi iiuIiim y. Slii into I'll c hissing bullei , In foi 
i miniitr., .unl .iild .i teaspoon <>l butter, rolled m lull as imieli 

floni ll.ivr ic.idy |Ik CltRlly di.oind .Hid 'hopped line, .ind 1 1 1 1 X 

them wiili the 'buttei and lomalors hill buttered scallop ihelll 

oi < i.i in ihi ii i, oi i buttered pudding diih with the mixture) ' ;| 

line ,iii Ik. I <i.i<Lei .ill OVCK, dropping lill.V dabs oi hlltlei on tOj), 

and rooi< until delicately browned Mn M.nv R Smith, 3312 

Rhodes Ave , < hi< a«o, III 

PRIED CLAMS. Drain Ilu- t lams, and dry Iheni 1>y layiliK 
them on .1 soil napkin Season with •• dusl ol paprikll Heal 2 
i}-.r.- I'r.l'i '•' •' soup plate, and have ready in anothei deep plate ■ '" 
.iLiniil'.i in <• <d cricket crumbs I >ip each clam in the egg, Mid then 

In thl Crumbl, Until ll i«hly eoaled Lay side by side on a 

large platter, and set in .i 1 old plai e I01 an In hi v In deep boiling 
COttolene, 01 othei lat, to a golden brown, drain in .< COltnder, then 

1 1 ans lei h» a hot platter. < ..n iumIi wit h si ires ol I ui, and sprigs 

ol paisley Mi. I) West, MM Vernon Ave., 'C'liicatfo, III 

clam PRITTBJRI. Strain I doi clami, laving the luice Add 

to this jni< e enough watei to make .1 pi Mix mlo il .' e^s, and 
luffli m ui 1 1 « -111 to make a hattei < hop < lams, and add with u little 
salt Drop a Sipoonlul al .1 time in boiling lard Mrs M Abbott, 
,'l 10 I learboi 11 Ave , < In* av:<>, III 

('LAM 1*1 10. ('ui sail pork into dice and hv brown Slice 

potatoci -oid onion., and boil until tendei In millt to covei Into 

.» buttered pudding dll'h, put 1 layei ol 'bread 01 eraekei crumlbs, 
thtn •« la ye 1 ol ClttiiiM, .1 little ol I he fried .ill pork, .i layei ol boiled 
potatoes and onions, sprinkle with -..ill and .» hide mace, and 

moliten with -» tittle oi the clam Uquoi Bake Mn A I m<- 

andei , 371 7 l«oi est Ave., I hi< ago, I II 

LI II Lis NKCK CLAMS SKRVKI) RAW Waih w, II and 

div them, Open and cut them ii<>m theii ihell Place S oi 6 on 

a pi ale on the halt hIicIIh <»ii lop ol crai ked i« e. Put ' , .« lei 1 in 

Ihr eentei ©J the plftte Serve with eraekers and a small dish ol 



: 7 COOK BOOK 22? 

finely ," // ffCifl dressing. — Mr?- C / J" ; 

ROASTED CLAMS.- Waff] lay them i % 

the K A« toon as the v ' top -,hell 

—Mrs. C. J. Jeffries, 

Wir 

SCALLOPED CLAMS.— 
and 2 doz - to injure the 

n cool rlli well, 

;ill dice 
:dd 4 of ..'jell; ppi 

- ach, and bake ir. v pvefl till 
i 2351 \VL 

BTBAMED CLAM ns; 

B, in a sa Mil any n 

II the 

clams from their tl 
and cur 
When r bai settled, pour it into a 

:ms anc 
Winnetka, 111. 

BAKED COD.- Lay the rr. Of I 

whole small fof / an hr., n and 

;>oon of herV: — sweet 
thyr- ion, 1 U 

y A - '-'A letnon, and 1 

in tl t J4 cup of melted butter, season with 

■>t in a r en for 1 hr. or so. When the 

. L. D Win- 

[II, 

HAKED COD'S HEAD.— H< , the shoulders 

/,-.'. . 

A chopp< salt, and 1 tea 

I the 



228 FISH 

salt, pepper, parsley and onion juice; fill this into the fish, put into 
a baking pan, cover with a buttered paper, add y 2 cup of water 1 
to the pan, and 4 tablespoons of white wine. Run into a moder- 
ately hot oven, and bake 34 of an hr., basting frequently. Wihen 
the head is nearly done, remove the paper, baste with melted but- 
ter, and dust thickly with ibrowned bread crumbs. When done, 
dish and serve with brown sauce in a boat. — 'Mrs. C. E. Anderson, 
3647 Forest Ave., Chicago, 111. 

COD FISH BALLS.— If salt cod is used, shred it finely and 
soak for 6 hrs. Boil ^ an hr., and let cool. Mash potatoes to a 
cream; allowing half as much potato as you have fish. Mix and 
heat by setting in a pan of boiling water over the fire, stirring fre- 
quently. When hot, beat in an egg, whip the mixture smooth; let 
the paste get cold), make into cakes or balls, roll in flour, and set 
on ice the night before. In the morning fry in deep boiling beef 
dripping, clarified, or other fat; cold fresh cod makes delicious 
balls. Proceed as with the salt cod, leaving out the soaking, and 
salting to taste. — Mrs. L. B. Anderson, 2821 S. Wabash Ave., Chi- 
cago, 111. 

BROILED COD'S TONGUES AND SOUNDS.— Wash the 

tongues and! sounds; throw them into cold water, and soak over 
night; then drain, throw them into a kettle of boiling water, and 
boil for 10 minutes. When done, drain. Dip them in melted 
butter, and dust with salt and pepper. Put each on a narrow 
piece of toast, pour over cream, or egg sauce, and serve. Cod's 
tongues may also be dipped in egg and bread crumbs, and fried in 
very hot fat; served plain or with tomato sauce. — Mrs. R. Appel, 
4922 Vincennes Ave., Chicago, 111. 

CREAMED FRESH CODFISH.-^Pick (not shred) 1 cup of 
codfish, place in a spider, fill and cover with cold water. Stir a 
moment over the fire and drain off the water. Stand on the stove, 
cover, with \y 2 pts. of milk and 1 large tablespoon of butter. Stir 
into a cup of cream, 2 tablespoons of flour, and when the milk on 
the stove is about, to boil, mix this with it. When the mixture 
thickens, stir into it 1 egg. Serve at once.— Mrs. E. D. Kelley, 
Winnetka, 111. 

CRIMPED COD.— Take a very fresh cod, cut into the bone 
on both sides, with about 2 inches between each slice, then lay it 



COOK COUNTY COOK BOOK 229 

in cold water, with a little vinegar in it, for about 2 hrs. Put it 
on in boiling salted water, and boil gently till done; drain, and 
serve immediately, with parsley and butter sauce.- — Mrs. Frank P. 
Arnold, 14 E. 42nd St., Chicago, 111. 

CUTLETS OF COD.—Cut up 3 lbs. of fish into strips, dry 
them with a clean cloth, rub lightly with salt and pepper. Dip 
the slices in a beaten egg f then in 1 handful fine bread crumbs, 
which is mixed with pepper and salt, and a little minced parsley. 
Fry in enough fat to cover. Drain away every drop of fat and 
lay the cutlets on a napkin on a hot dish. — Mrs. E. D. Kelley, Win- 
netka, 111. 

CODFISH FRITTERS.—- Boil y 2 lb', codfish, cut fine, and 4 
medium-sized sliced potatoes together till the potatoes are 
cooked. IMash together and beat lightly; add 2 eggs, well beaten, 
and fry brown on a griddle, like pancakes. — Mrs. E. D. Kelley, 
Winnetka, III 

CODFISH GRAVY.— Pick apart about 1 lb. codfish. Boil a 
few minutes in fresh water, and when tender, drain off the water, 
and add 1 qt. milk. When it comes to a boil, add some thicken- 
ing, or add 2 or 3 hard-boiled eggs, sliced fine.-— Mrs. M. L. Baker, 
3560 Forest Ave., Chicago, 111. 

PICKED CODFISH.— Pick the fish in small particles, sepa- 
rating the fibers as near as possible. Freshen by leaving it in 
water 1 hr. Pour off the water and cover again with fish. Bring 
to a scald, and pour it off. Pour enough milk over to cover the 
fish. Add to a qt. of the soaked fish, butter size of J4 an egg } a very 
little flour, and a dust of pepper. Take off the fish, thicken it with 
2 beaten eggs. — Mrs. E. D. Kelley, Winnetka, 111. 

CODFISH PUDDING.— Mix together 1 cup codfish, picked 
fine, 2 cups mashed potatoes, 1 pt. cream or milk, 2 eggs, beaten, 
l / 2 cup butter, and a little salt and pepper, mix well. Bake in a 
baking-dish 20 to 25 minutes.— Mrs. C. E. Barber, 3235 South 
Park Ave., Chicago, 111. 

COD'S ROE. — Shave smoked cod's roe into small pieces, put 
it into a saucepan with butter and a little pepper. Stir well over 
the fire, and pour it on pieces of toast, cut diamond-snaped.-— Mrs. 
E. D. Kelley, Winnetka, 111. 



230 FISH 

CODFISH SOUFFLE.— Pick apart y 2 lb., wash well in cold 
water; cover it with iboiling water, and let it stand for y 2 an hr.; 
drain, and press dry. Hiave ready 1 pt. mashed potatoes that have 
been beaten until light, stir in the codfish; add the pepper and the 
yolks of 2 eggs, and then fold in the well-beaten whites. Put this 
into a baking-dish, and bake in a quick oven until golden brown. — 
Mrs. H. W. Borquette, 2441 S. Wabash Ave., Chicago, 111. 

COD SOUNDS AND TONGUES.— Soak, scrape and .boil as 
many cod sounds as required. Drain and put them into a stew- 
pan with sufficient white stock to cover them. Season the sauce 
with salt, pepper and powdered mace, thicken it with a lump of 
butter rolled in flour; just before serving, add the juice of a lemon. 
Serve with tgg sauce. — Mrs. E. D. Kelley, Winnetka, 111. 

SPANISH COD.— Take 1 or 2 slices of cod, tail end, remove 
the skin, dredge over with flour, and fry in hot lard until nicely 
browned. Take it out with an egg-slicer, drain, and put into a 
saucepan with as much brown gravy as will swim it. Add a little 
salt and cayenne, the juice of J^ of lemon, 1 lump of sugar, an 
onion stuck with 2 cloves and a little tomato catsup. Simmer 
until the fish is cooked. Place it on a hot dish, strain the gravy, 
thicken it with a little hot 'butter. — Mrs. E. D. Kelley, Winnetka, 
111. 

A "CAPE COD FOLKS" TID-BIT.— Soak 2 lbs. of cod over 
night. In the morning wash and scrub it with a brush to remove 
lingering crystals of salt, and cover with hot water, in which an 
onion has been 'boiled. Let it stand in this until the water is cold. 
Take out the fish and lay between 2 towels until perfectly dry. 
broil on both sides, turning twice; lay it in a hot dish; break to 
pieces with a fork, and cover well with hot drawn butter, seasoned 
with pepper, lemon juice, and minced parsley. Let it stand cov- 
ered for 10 minutes over hot water before serving. — Mrs. B. Basil, 
2906 Vernon Ave., Chicago, 111. 

BROILED SOFT-SHELL CRABS.— Clean a number of soft- 
shelled crabs, dip them in melted butter and season with pepper 
and salt. Put them on a gridiron and hroil until the shells are 
slightly brown. When done, serve with melted butter. Garnish 
the plate with lemons, cut into quarters. — Mrs. C. J. Jeffries, Win- 
netka, 111. 



COOK COUNTY COOK BOOK 231 

HARD-SHELL CRABS IN COQUILLES.— Pick out the 

flesh of boiled crabs, mix with Bechamel sauce, and fill the empty- 
top shells with the mixture; sprinkle with bread crumbs, and small 
pieces of butter on the top. Put to brown in the oven, and serve. 
—Mrs. K. Berry, 3600 S. Wabash Ave., Chicago, 111. 

CRAB CROQUETTES.— Chop 1 pt. of fresh crab meat very 
fine, add y 2 pt. of bread crumbs, season with salt and pepper, and 
mix thoroughly. Roll 1 doz. fresh oysters into this, dip them in 
light egg-batter, and also in the crumbs again. Place some fresh 
butter in a very hot pan, and fry slowly. — Mrs. C. J. Jeffries, Win- 
netka, 111. 

DEVILED CRAB.— Pick the meat from boiled crabs, taking 
care not to break the shells. Flake the meat, and mix with it a 
tablespoon of melted butter, cayenne and salt to taste, mustard, 
if desired, and 1 tablespoon of lemon juice or vinegar. Return to 
the shells, sprinkle with bread crumbs, and bits of butter, and 
bake.— Mrs. Roy Berry, 2600 S. State St., Chicago, 111. 

CREAMED CRABS.— Make a cream sauce; add the usual 
seasoning, and fold in carefully the meat from 1 doz. crabs. When 
hot, serve in patty shells, bread boxes, on toast, or on bouche 
cases. — Mrs. Arthur Blakey, 3217 S. Dearborn St., Chicago, 111. 

DEVILED CRAB.— Boil the extract of meat and the crab, 
season with cayenne pepper, mustard, salt, and any sauce pre- 
ferred. Put into a covered saucepan, with hot water sufficient to 
keep from burning; add cracker dust, moistened with a tablespoon 
of cream, together with a quantity of butter. Serve in the black 
shell, putting a sprig of parsley with each. — 'Mrs. C. J. Jeffries, 
Winnetka, 111. 

CRAB FARCIE.— Pick the meat from the shells, and allow 1 
lb. of meat to 1J4 lbs. of crumbs. Cover the crumbs, with the 
meat, put pieces of butter over the whole and bake in the oven 10 
minutes. Serve with chopped parsley and lemon. — Mrs. C. J. Jef- 
fries, Winnetka, 111. 

FRIED SOFT-SHELL CRABS.— Roll the crabs in rolled 
cracker crumbs and dip in a beaten egg, then roll again in the 
crumbs and drop into the smoking fat. When done take out with 



232 



FISH 



a skimmer, lay on brown paper to free from grease, and serve hot. 
—Mrs. C. J. Jeffries, Winnetka, 111. 

MINCED CRAB.— Place 1 pt. of crab, 1 hard-boiled egg, 
chopped very fine, 1 tablespoon of butter, and yi pt. of pure cream 
in a pan, season, and cook for 8 or 9 minutes. Thicken with a 
cream sauce; when cooked add a glass of sherry. Serve in chafing- 
dish.— Mrs. C. J. Jeffries, Winnetka, 111. 

POTTED CRAB.— Pound the meat from the shell and claws 
of a freshly-boiledi crab in a mortar with salt, cayenne and pound- 
ed mace. Press into small jars, cover it with butter, and bake in 
a moderate oven for J4 an hr. When cold, pour freshly clarified 
butter over it. Set aside until the butter becomes cold. — Mrs. C. 
J. Jeffries Winnetka, 111. 

CRAWFISH. — These small fresh water lobsters are extreme- 
ly delicate. Pull off the center fin in the tail; with it will come out 
a small black vessel, which would make the fish bitter if left in. 
Wash them carefully and put them to cook in a very strong court- 
bouillon. Strain them, and serve arranged prettily on a platter 
decorated with parsley. — Mrs. J. R. Bogen, 2722 S. Dearborn St., 
Chicago, 111. 

BROILED EELS. — Skin and clean a good-sized eel; remove 
the backbone and cut into 5 or 6 pieces. Dip each piece into egg, 
and then in salted and peppered bread crumbs. Put on a greased 
gridiron with the skin downward, over a clear fire, broil, turning 
over when done on one side. Put on a hot dish, garnish with 
parsley, ad serve with tartar sauce. — Mrs. E. D. Kelley, Win- 
netka, 111. 

FRICASEED EELS.-— After skinning, cleaning and cutting S 
or 6 eels in pieces of 2 inches in length, cover with water and 
boil until tender. Add a good-sized bit of butter, with a teaspoon 
of wheat flour or rolled cracker worked into it, and a little scalded, 
and chopped parsley; add salt and pepper to taste, and a wine- 
glass of vinegar, if liked; let them simmer for 10 minutes, and 
serve hot.— Mrs. Ella Bosell, 2628 S. State St., Chicago, 111. 

FRIED EELS. — Clean and cut the eels into pieces 3 inches in 
length, cover them in a saucepan with cold water, adding salt, 



COOK COUNTY COOK BOOK 233 

pepper, thyme, onions, thin sliced carrots, and */£ glass of vinegar. 
When boiling take from the fire, and let them become cool. Then 
drain and dry them. Mix egg and bread crumbs, 'beating the tgg 
first, and dip in each piece. Fry them brown in drippings. Place 
on a dish, and serve with tartar sauce. — Mrs. E. D. Kelley, Win- 
netka, 111. 

STEWED EELS.— Clean and skin 3 lbs. of eels, and remove 
every vestige of fat from the inside. Chop an onion fine, add 4 
tablespoons of butter and chopped parsley, season to taste. Cut 
the eels in pieces about 2 inches in length, season, and lay in 
saucepan containing the melted 'butter. Strew the onion and pars- 
ley over all, cover the saucepan closely, and set in a pot of cold 
water. Bring gradually to a boil, then cook very gently for 1J4 
hrs., or until tender. Turn out into a deep pan. — Mrs. E. D. Kel- 
ley, Winnetka, 111. 

BOILED FLOUNDERS.— Lay the fish in a kettle with salt 
and water in the proportion of 6 oz. of salt to each gallon, and a 
little vinegar. Let the water boil a minute or so, remove it to the 
side to simmer until done. The fisih must not boil fast or they 
will break. Let them simmer 15 minutes. — Mrs. Kelley, Win- 
netka, 111. 

FRIED FILLETS OF FLOUNDERS.— Cut, trim, and pre- 
pare as for baking. When you take them from the ice, salt and 
pepper, skewer, roll in crumbs, then in egg f and again in crumbs. 
Leave on ice forj^ an hr. longer, and fry in deep fat. Drain, with- 
draw the skewers, and serve with sauce tartare. — Mrs. William 
Boss, 169 Locust St., Chicago, 111. 

BROILED FROGS' LEGS.— Lay 2 doz. frogs on their backs. 
Cut from the neck along the sides of the belly and cut again across 
the middle of the belly. Take out the entrails and cut away the 
bead, leaving only the back and legs. Skin and chop off the feet, 
then wash thoroughly and blanch in scalding salted water. Lay 
on a dish and pour over a little olive oil, season with salt and pep- 
per. Turn over several times in this seasoning and broil for 3 or 
4 minutes on one side, then turn. Broil together about 7 minutes, 
and serve with a maitre d' hotel sauce. — Mrs. C. J. Jeffries, Win- 
netka, 111. 



234 FISH 

FRICASEED FROGS' LEGS.— Clean 2 doz. frogs' legs and 
put them in a granite saucepan with a little butter. Place on the 
fire and and cook until the butter begins to brown, pour over a 
cup of hot water, cover the pan and stew for 25 minutes. Skim 
off most of the butter, and add salt and pepper to taste. Thicken 
with the yolks of 2 eggs and 2 tablespoons of cream. When it 
boils, remove from the fire. Serve on hot, buttered toast. — Mrs. 
C. J. Jeffries, Winnetka, 111. 

FRIED FROGS' LEGS.— Clean 2 doz. frogs' legs and dip them 
singly in a beaten egg, then in cracker crumbs, and plunge each 
one into very hot fat, and fry for 5 minutes. Drain, garnish with 
parsley, and serve with maitre d' hotel sauce, and Saratoga chips. 
—Mrs. C. J. Jeffries, Winnetka, 111. 

FROGS' LEGS— STEWED.— Put 2 oz. of butter in a saucepan, 
lay in the frogs' quarters and fry gently. Add 1 chopped onion, 1 
oz. of butter, a small piece of raw ham, cut up very small, J^ a 
green pepper, a sliced tomato, a teaspoon of rice, a cup of hot water 
and 1 of cream, and iboil until done. Take out of the pan, strain 
the gravy, mix it with the yolks of 2 eggs, beaten to a cream. 
Place the frogs' legs in a proper dish, pour over the gravy, and 
send to the table. — Mrs. C. J. Jeffries, Winnetka, 111. 

BAKED HADDIE.— Place fish in baking-pan. Surround with 
cold water and cook slowly for 25 minutes on the top of the stove. 
Pour off water, spread fisn with butter, and bake in the oven 25 
minutes.— Mrs. Leo T. Brodo, 3616 Ellis Park, Chicago, 111. 

BROILED FINNAN HADDIE.— Soak in a pan of water 4 
or 5 hrs., then wipe dry, and broil over hot coals. Put on a hot 
platter with a little 'butter, pepper, and pour over y 2 cup of hot, 
sweet cream, set in the oven a minute or two, and serve at once. — 
Eloise Jennings, Winnetka, 111. 

CREAMED FINNAN HADDIE.— Remove the skin and 
bones from a small salted finnan haddie, previously boiled, and 
pick into flakes with a fork. Place in a saucepan 1 tablespoon 
each of 'butter and flour, add 1J4 cups of milk, cook a few moments; 
season with pepper; thicken with flour and butter, creamed; serve 
on a hot platter, garnished with toast. — Mrs. E. D. Kelley, Win- 
netka 111. 



COOK COUNTY COOK BOOK 235 

BAKED HADDOCK.— Scale and clean a 3-lh. fish; fill with 
forcemeat and sew up; sprinkle with a generous supply of salt and 
bread crumbs. Put over 3 level tablespoons of butter in tiny 
pieces on the fish. Bake Y\ hr. f basting frequently. — 'Mrs. E. D. 
Kclley, Winnctka, 111. 

HADDOCK FILLETS.— 2 lbs. "thick of the f.sh" will make 
4 fillets ; skin each piece with a sharp knife; trim into shape, and 
leave in a marinade of oil and vinegar with a tablespoon of mixed 
chives, or a tablespoon of onion juice. Let the fdlets lie there 
for an hr. Then drain well, roll in a pood batter, afterward in fine 
bread crumbs, and. fry in deep boiling" fat. Drain upon hot. tissue 
paper, and send to table very 'hot. Serve tomato sauce with it. — 
Mrs. L. A. Branch, 3607 S. Wabash Ave., Chicago, Til. 

BAKED HALIBUT STEAK,— Wash, wipe, and lay in olive 
oil and lemon juice for 1 hr. Sprinkle liberally with minced on- 
ion, parsley and lemon juice, turning- over and over that the steak 
may be covered. Lay upon the grating of your bake-pan. Make 
a white sauce by stirring 1 cup of hot milk into 1 tablespoon of 
butter, cooked smooth, with 1 of flour. Season it with salt and* 
pepper, and pour it over the fish. Cover the surface with fine 
bread crumbs, moistened in melted butter, and bake until the fish 
is done, about 12 minutes to the lb. — Mrs. Clara Browder, 3849 S. 
State St., Chicago, 111. 

DEVILED HALIBUT OR COD.— Pick cold, cooked fish 
into bits with a silver fork. Make a forcemeat of bread crumbs, 
the yolks of 2 eggs, run through a colander or vegetable press, a 
tablespoon of melted butter, 1 of minced parsley, a teaspoon of 
onion juice, paprika, and salt. Mix with the fish, wet up with 
oyster liquor, and fill scallop shells with the mixture. Cover with 
fine bread crumbs, pepper and salt them, put a dot of butter 
on each scallop, and bake quickly to a light brown — Mrs. Arthur 
F. Brown, 2824 Vernon Ave., Chicago, Til. 

FRIED HALIBUT STEAKS.— Marinade for an hr.; drain, 
roll in slated flour, then in beaten eg^y lastly, in salted and pep- 
pered bread crumbs. Leave on ice for an hr., and fry in clarified 
dripping, or on cottolene or fat. — Mrs. K. Whitley, 3623 Forest 
Ave., Chicago, 111. 



236 FISH 

ESCALLOPED HALIBUT OR SALMON.— Mix 1 table- 
spoon of butter and % cup flour until smooth, stir in y 2 pt. scalded 
milk, add salt, pepper and 1 dessertspoon Worcestershire sauce, and 
pour this over the contents of 1 can of salmon, broken into 
small pieces. Sprinkle bread crumbs over the top, and bake in 
individual dishes. If halibut is used instead of salmon, \y 2 lbs. is 
sufficient— Mrs. D. E. Gentry, Glencoe, 111. 

HALIBUT AND CHEESE SCALLOP.— Have ready 2 cups 
of cold, cooked halibut, flaked rather coarsely with a fork. Make 
a good white sauce — or drawn butter — based upon milk instead of 
water. Butter a bake-dish and fill it with alternate layers of the 
fish, sauce, and grated cheese, using altogether about 4 tablespoons 
of cheese, and cover the top with crumbs. Bake y 2 an hr. in a 
quick oven, and serve hot. Keep covered, until 10 minutes before 
serving, when brown. — Mrs. Chas. Zugler, 113 E. 36th St., Chi- 
cago, 111. 

HALIBUT TIMBALE.— Cut 1 lb. of raw fish in small pieces, 
pound it in a mortar and strain through a sieve. Make a 
paste of a cup of bread crumbs, and y 2 of milk. Take off the fire, 
add the pulped fish, y 2 teaspoon of salt, and a dash of paprika. 
Beat in slowly the whipped whites of 5 eggs. Fill buttered moulds 
with the mixture, and set them in a pan of hot water in the oven 
for 20 minutes. Serve with potato sauce.— Mrs. E. D. Kelley, 
Winnetka, 111. 

RED HERRINGS.— Cook the fish by making incisions in the 
skin across the fish. If there is any roe, pound it in a mortar with 
a little anchovy and spread it on toast. If the herrings are very 
dry soak them in warm water an hr. before cooking. — Mrs. E. D. 
Kelley, Winnetka, 111. 

SCALLOPED HERRING.— Soak 5 salt herrings over night. 
Divide; remove all skin and bones; cut. into inch squares. Slice 
1 doz. of cold potatoes, have a layer of potatoes and fish, adding 
bit of butter and good sprinkling of pepper to each layer 6f fish, 
end with potatoes.. Cover with a sauce made of 3 cups of milk 
and 3 beaten eggs. Lastly, add y 2 cup of fine bread crumbs, 
mixed with 1 teaspoon drawn butter. Bake about 40 minutes. 
Serve hot.— Mrs. E. D. Kelley, Winnetka, 111. 



COOK COUNTY COOK BOOK 237 

LOBSTER A LA ATLANTIC CITY.— Scald 1 qt. of milk, 
stir in 1 teaspoon of salt, a dash of cayenne pepper, add 2 table- 
spoons of butter, rolled in 1 of flour; cook 3 minutes; add 1 lob- 
ster. Simmer 5 minutes. Line* a tureen with 6 split and buttered 
crackers; serve with sliced lemon. — Mrs. C. J. Jeffries, Winnetka, 
111. 

LOBSTERS BROILED IN THE SHELL.— Kill the lobster 
by cutting the tail off with one stroke of the knife, just where it 
joins the body. With another clean cut, divide it lengthwise into 
two equal parts, shell and all. Take out the coral, the one long 
intestine, and the stomach. Crack the claws with a 'hammer. Put 
on a buttered broiler, split side downward, and broil over a fierce 
fire. As soon as the juice begins to run freely, withdraw long 
enough to wash liberally with melted butter, and return to the fire, 
turning often to keep in the juices. Cook about 10 minutes on the 
split or flesh side, and 8 minutes on the other. Have ready a 
sauce m^tde by rubbing 2 tablespoons of flour to a cream with 
lemon juice and finely minced parsley, adding a little cayenne, and 
wash the lobster with this while hissing hot. Serve half a lobster 
to each guest with oyster forks for extracting the meat. — Mrs. F. 
M. Stall, 2317 Indiana Ave., Chicago, 111. 

CREAMED LOBSTER.— 2 cups of boiled lobster meat cut 
into dice. Season with paprika, salt, and lemon juice. Heat a 
tablespoon of butter in a saucepan, and turn in the lobster dice. 
Toss until smoking hot, add J4 a cup of cream, heated, with a bit 
of soda, then beat into it the whipped yolks of 3 eggs. Stir for 1 
minute, and dish. Serve hot buttered crackers around it. — Mrs. D. 
H. Smedley, 629 Wells St., Chicago, 111. 

CREAMED LOBSTER A LA NEW YORK.— Mix y 2 cup of 

butter, the yolks of 3 hard-boiled eggs and a dash of dry mustard 
to a smooth paste. Heat the chafing-dish and add gradually 1 cup 
of rich milk and the beaten yolk of a raw egg f then 4 tablespoons 
of cracker crumbs, rolled fine, and 1 lobster, picked into pieces, 
mixed with salt and pepper. Toss the mixture about with a fork 
and spoon until thoroughly heated. Serve on toast. — Mrs. C. J. 
Jeffries Winnetka, 111. 

LOBSTER CROQUETTES.— Mix with 1 cup cream sauce, 2 
cups of finely chopped lobster, 1 saltspoon salt, 1 of mustard, a 



238 FISH 

trifle of cayenne. Make into croquettes, roll in beaten egg and 
bread crumbs and fry in hot lard. — Mrs. Conklin, 914 N. 5th Ave., 
Maywood, 111. 

LOBSTER CURRIED.— Heat a tablespoon of butter in a 
frying-pan, and cook in it a tablespoon of sliced onion. Strain out 
the onion, return the butter to the pan, and stir smooth with a 
level tablespoon of flour, and a teaspoon of curry powder. Add 4 
tablespoons of cream, heated, with a pinch of soda; lastly, 2 cups 
of lobster meat, cut into dice. Stir steadily until very hot. Serve. 
— Mrs. J. H. Salmann, 2638 Cottage Grove Ave., Chicago, 111. 

LOBSTER CUTLETS.— 2 cups of minced lobster, seasoned 
with a % teaspoon of salt, a dash of paprika, .and 1 teaspoon each 
of lemon juice and minced parsley. Moisten with 1 cup of thick 
drawn butter, and the beaten yolk of 1 egg. When cool, shape into 
cutlets; egg and crumb them, let them stand for 1 hr. on ice, then 
fry in deep hot butter.— Mrs. Frank Rogers, 67 E. 36th St., Chi- 
cago, 111. 

DEVILED LOBSTER.— 2 cups of lobster meat, cut into dice. 
Reserve the coral, rubbing it to a paste with butter and lemon 
juice. Heat 2 tablespoons of butter in a saucepan, add the lobster 
meat, highly seasoned with paprika, French mustard, 10 drops of 
tabasco, or double the quantity of Worcestershire sauce and salt. 
As soon as it bubbles, turn in the coral paste, and let it just come 
to a boil before serving. — Mrs. Victor Raymond, 63 E. 21st St., 
Chicago, 111. 

LOBSTER FARCIE.— Remove the lobster from the shell, and 
cut the fish into small pieces. Stir in the meat a thick cream 
sauce. Season with salt, red pepper, Worcestershire sauce, and a 
small quantity of onion juice. Put into the shell again, sprinkle 
thickly with bread crumbs, and brown in the oven very slowly. — 
Mrs. C. J. Jeffries, Winnetka, 111. 

FRITTER BATTER FOR LOBSTER, ETC.— Mix together 
the yolks of 2 eggs, beaten with yi cup cold water, add 1 cup flour, 
y 2 teaspoon salt, % teaspoon of paprika pepper, beat until smooth; 
add 1 tablespoon melted butter, beat very hard, as the success of 
the batter depends upon the beating; finally "fold in" the stiffly 



COOK COUNTY COOK BOOK 239 

beaten whites of 2 eggs and set the batter in a cold place for 2 or 
3 hrs. before using. — Eloise Jennings, Winnetka, 111. 

LOBSTER A LA NEWBURG.— Mash the yolks of 2 -hard- 
boiled eggs with a silver spoon, add % cup cream. Put 2 table- 
spoons of butter in the chafing-dish, add 1 tablespoon of flour; 
cook slowly for 1 minute, then add J4 CU P cream and stir until 
thick, add the yolks and cream to ihis, add lobster broken into 
small bits, and the whites of eggs, sliced. Just before serving, add 
salt, pepper, and 2 tablespoons of sherry. — Eloise Jennings, Win- 
netka, 111. 

LOBSTER, NEWPORT STYLE.— Split 2 cooked lobsters in 
half, remove all the meat, and divide the shells in 8 parts. Cut the 
meat fine, crack the claws, pick out the meat. Melt 2 tablespoons 
of butter, add 1 of flour, stir and cook 2 minutes; add V/z cups of 
milk, stir and cook to a thick, smooth sauce; season with 1 tea- 
spoon salt, % teaspoon of pepper. Mix the yolks of 2 eggs with y 2 
gill of cream, add them to the sauce, cook a few minutes, next add 
the lobster and 1 teaspoon parsley, chopped fine, stir 2 minutes 
over the fire. Put the filling into the lobster shells, sprinkle 1 
teaspoon of grated bread crumbs and a few drops of melted but- 
ter over each. Place the shells in a shallow pan and bake 10 min- 
utes in a hot oven. Toast a piece of oblong bread, fasten to the 
center of an oblong dish, and cover with butter, mixed with 
chopped parsley. Fasten the lobster claws with small skewers in 
the center on top of the bread, dress the lobster around it, garnish 
with small sprigs of parsley, and serve. — Mrs. C. J. Jeffries, Win- 
netka, 111. 

LOBSTER SAUSAGES.— Mince fine and pound the flesh from 
a freshly-boiled lobster, with 2 oz. of "butter, a little salt, cayenne, 
and pounded mace, and Yz of the coral, which has been pounded 
separately, and pressed through a hair sieve. Shape the mixture 
into roll-like sausages, sprinkle the rest of the coral over them 
and place in an oven with a moderate fire until they are quite hot. 
Serve on a folded napkin, and garnish with lettuce leaves. — Mrs. 
C. J. Jeffries, Winnetka, 111. 

SCALLOPED LOBSTERS.— Cover the bottom of a baking- 
dish with fine bread crumbs. On this put a layer of lobster, and 



240 FISH 

season with pepper and salt; add another layer of crumbs, another 
of lobster, and so on, until the dish is filled. Moisten with milk, 
and strew with bits of butter, and bake about 20 minutes. — Mrs. L. 
N. Powell, 3513 S. Dearborn St., Chicago, 111. 

LOBSTER WITH TOMATO SAUCE.— 1 medium-sized lob- 
ster, 1 slice of onion, 1 tablespoon of butter, 1 tablespoon of flour, 
y 2 pt. of strained tomato, 1 bay leaf, 1 level teaspoon of salt, 1 
saltspoon of pepper. Put the bay leaf, onion, salt and pepper into 
the tomato; cook slowly for 5 minutes. Rub together the butter 
and flour; add gradually the tomato; bring to a boiling point, and 
stand over hot water. Open the lobster, and cut into inch squares. 
Strain the tomato sauce; add to it the lobster; cover, and place 
over hot water for 15 minutes, and it is ready to serve. Garnish 
the dish with triangular pieces of toasted bread. — Mrs. Thomas 
Perkins, 3747 S. Wabash Ave., Chicago, 111. 

COLD LOBSTER.— Take off the large claws and crack the 
shell lightly without disfiguring the fish. Split open the tail with 
a sharp knife, and dish the fish on a folded napkin, with the head 
in an upright position in the center, and the tail and claws ar- 
ranged around it. ! Garnish with parsley. Use salt, cayenne, mus- 
tard, salad-oil with it. — Mrs. C. J. Jeffries, Winnetka, 111. 

BAKED FRESH MACKEREL.— Lay for y 2 an hr. in olive 
oil and lemon juice. Lay thin slices of pork upon the grating of 
a baking-pan, put the mackerel on the pork, sprinkle lightly with 
salt and pepper, and bake in a hot oven for 25 minutes. Serve with 
tomato sauce. — Mrs.. Jas. Moore, 4412 S. Dearborn St., Chicago, 111. 

BOILED SALT MACKEREL.— Soak the mackerel over 
night. Boil in a napkin in clear water, drain, and lay it on a dish 
with a garnish of parsley. Make a sauce of melted butter, .and serve 
with boiled potatoes. — Mrs. E. D. Kelley, Winnetka, 111. 

BROILED FRESH MACKEREL.— Draw wash and cut off 
the head of a mackerel. Rub over with salt, and let stand for 1 hr. 
Rub a gridiron with ko-nut or olive oil, lay on the mackerel and 
broil over a clear fire. Garnish dish with parsley, and serve very 
hot.— -Mrs. E. D. Kelley, Winnetka, 111. 



COOK COUNTY COOK BOOK 241 

SPICED MACKEREL OR TROUT.— Take % teaspoon of 

allspice, salt, cinnamon, cloves, and pepper, and enough vinegar to 
cover the fish. Cook until vinegar is all absorbed, in a moderate 
oven; about 2 hrs.— Mrs. D. E. Gentry, Glencoe, 111. 

BOILED MUSSELS.— Brush the shells and wash the mus- 
sels in several waters. Put them into a deep saucepan (without 
water), and sprinkle a little salt over them. Spread a napkin over 
them in the saucepan, put on the lid and scald them over a sharp 
knife. Shake frequently to keep them from burning. When the 
shells open, take the saucepan off the fire, drain the liquor into a 
bowl, and take out the fish. Very carefully remove the little weed 
which is found under the black tongue m and throw it away. Do 
not let the mussels stay too long on the fire, as they become 
leathery. — Mrs. C. J. Jeffries, Winnetka, 111. 

OYSTERS 

ANGELS ON HORSEBACK.— Roll up a slice of bacon; take 
an oyster and skewer it on the roll of bacon; repeat until the pan 
is full; bake in the oven. — Mrs. Emma Minter, 3334 S. State St., 
Chicago, 111. 

BAKED OYSTERS.— Select nice large oysters in the shell; 
wash, scrub, and rinse until the shells are free from sand. Place 
in a baking-pan, and then in a quick oven; bake for 10 or 15 min- 
utes, until the shells open. Take from the oven, and quickly re- 
move' the upper shell. Arrange 6 on a dinner plate with a little 
cup of melted butter, seasoned with salt and pepper, placed in the 
center, and send at once to the table. To eat these, remove the 
oysters from the shell with an oyster fork, and dip them into 
melted butter. — Mrs. Cecelia Miller, 611 Dearborn Ave., Chicago, 
111. 

BROILED OYSTERS.— Free from the shells, pour water over 
the, oysters and drain. Dip in melted, butter, then in highly-sea- 
soned cracker dust; let stand until a crust isi formed, as they will 
then retain their juices. Lay on a fine, well-buttered wire grid- 
iron, till a delicate brown. Serve on a hot platter at once, gar- 
nished with thin slices of lemon, and dividing these slices into 4 
or 6 pieces.— Eloise Jennings, Winnetka, 111. 



242 FISH 

OYSTER COCKTAIL.-^Mix together 2 tablespoons catsup, 
2 drops tabasco sauce, y 2 teaspoon Worcestershire sauce, \y 2 tea- 
spoons lemon juice, 1 teaspoon horseradish. Add to oysters in the 
proportion desired. — Mrs. Richard M. Johnson, 608 E. 43rd St., Chi- 
cago, 111. 

VIRGINIA CREAMED OYSTERS.— Lay 3 or 4 oysters on 
a nappy or clam shell. Have ready a sauce made by cooking to- 
gether 2 tablespoons each of butter and flour, until they bubble, 
and pouring on them, then a cup of oyster liquor, and 1 of cream; 
add a tiny pinch of baking soda to the cream, and stir over the lire: 
in a double boiler until you have a thick, smooth sauce. Season 
to taste with salt and white pepper, beat up hard once, and pour 
over the oysters in the shells or the nappie<s. Set in the oven, 
and after the shells or dishes are hoc, bake for about 5 minutes.- — 
Mrs. Marie Humphrey, 3446 S. State St., Chicago, 111. 

OYSTER CROQUETTES.— Chop ]/ 2 pt. raw oysters and y 2 pt. 
of cooked veal very fine. Soak 3 tablespoons of cracker crumbs in 
oyster liquor, and then mix all the ingredients, adding 1 tablespoon 
of onion juice, 1 tablespoon butter, melted, and shape. Dip in 
yolks of 2 eggs and roll in bread crumbs, and fry as usual. — Mrs. 
Conklin, 914 N. 5th Ave., iMaywood, 111. 

CURRIED OYSTERS.— Melt 1 tablespoon of butter, add 1 
tablespoon of flour, 1 scant teaspoon of curry powder, y 2 cup each 
of oyster liquor and thin cream. When thick add 1 tablespoon of 
grated apple, 1 cup of oysters, 10 drops of onion juice, and y 2 tea- 
spoon of salt; serve on toast. — Eloise Jennings, Winnetka, 111. 

OYSTER CUTLETS.— Soak 2 tablespoons of fine, cracker 
crumbs in the oyster liquor, chop y 2 pt. of oysters, and add them 
to the soaked crumbs; add 1 cup fine, chopped, cooked chicken, 1 
teaspoon of salt, and a little pepper. Put 1 tablespoon of butter 
in a fryin-pan, when melted add 1 tablespoon of flour, stir until 
smooth, add the/ oyster mixture, and stir 3 or 4 minutes. Put in 2 
eggs, well beaten, and stir a minute longer. Spread upon a well- 
buttered platter, and when cold shape into cutlets. Dip the cutlet 
into 1 beaten egg, and then into bread crumbs, and fry until brown. 
Serve quickly. — Mrs. D. E. Gentry, Glencoe, 111. 



COOK COUNTY COOK BOOK 243 

DEVILED OYSTERS.— 25 oysters, y 2 pt. of milk, */ 2 a salt- 
spoon paprika, ]/ 2 a saltspoon of white pepper, y 2 2. teaspoon of 
salt, 1 tablespoon of butter, 2 tablespoons of flour, yolks of 2 hard- 
boiled eggs, 1 tablespoon of chopped parsley. Drain, and wash 
the oysters; throw them into a hot kettle; stir until the gills have 
curled; drain, saving the liquor. Chop the oysters, drain again, 
adding this to the other liquor. Rub the butter and flour together, 
add the oyster liquor and cold milk; stir over the fire until they 
reach the boiling point; add all the seasoning and the yolks of the 
eggs, slightly beaten; cook just a moment longer; add the oysters, 
and stand aside to cool. When cold, fill the mixture into the deep 
oyster or clam shells, or in any individual shells that you may 
have in the house. Beat an tgg until the'white and yolk are thor- 
oughly mixed; add a tablespoon of warm water, and beat again. 
Take the shell in your hand, and baste it all over with this beaten 
tgg; then dust thickly with bread crumbs, cementing well where 
the mixture and shell come together. When ready to serve, put a 
few at a time in a frying basket, and plunge them into hot fat. 

Caution. — An abundance of egg and bread must be put around 
the edge of the shell, so that it will quickly harden when plunged 
into the hot fat, otherwise the fat will penetrate, and spoil the 
flavor of the mixture. This same mixture may be put into indi- 
vidual or ramekin dishes, covered with browned bread crumbs, and 
put into the oven a few minutes to heat. — Mrs. E. P. Hubbard, 3257 
South Park Ave., Chicago, 111. 

FRICASEED OYSTERS.— Parboil 50 of the freshest of oys- 
ters in their own liquor. One good scald is sufficient. Skim 
and strain off the liquor. Rub together 6 oz. of butter, 3 
tablespoons of scalding hot cream into a smooth paste. Place this 
in 1 qt. of hot cream in a stewpan on the fire, and stir constantly. 
Add 3 saltspoons of salt, 2 each of ground white pepper, allspice, 
and mace. Stir until it is thick. Add the well-beaten yolk of 2 
eggs, strained through a fine sieve. Pour the same over the oys- 
ters, cover thickly with bread crumbs. Bake in a quick oven until 
the top is dark brown. Serve hot. — Eloise Jennings, Winnetka, 111. 

FRIED OYSTERS.— Select the largest oysters for frying. 
Take them carefully from the liquor, lay them on a cloth to drain* 
roll in cracker crumbs or cornmeal, and fry quickly in hot butter 



244 FISH 

to a light ibrown. Serve at once. — Mrs. Chas. Horn, 1024 La Salle 
Ave., Chicago, 111. 

OYSTER FRITTERS.— Drain them thoroughly, chop fine, 
season with salt and pepper. Make a batter of eggs, milk and flour; 
stir the chopped oysters in this and fry in hot butter; or fry them 
whole, enveloped in batter, one in each fritter. In this case the 
batter should be thicker than if they were chopped. — Mrs. Conklin, 
914 N. 5th Ave., Maywood, 111. 

OYSTERS (Italian Style).— Drain the liquor from the oysters, 
spread a dish with butter, lay the oysters upon it, strew finely- 
minced parsley over, season with salt and pepper, and sprinkle with 
grated Parmesan cheese. Put the dish into the oven; when brown, 
serve with hot wafers. — Mrs. C. J. Jeffries, Winnetka, 111. 

OYSTERS IN JACKETS.— 1 pt. large oysters, and bacon cut 
in very thin slices. Take 1 slice and place an oyster on half the 
slice, fold the other half over and pin the oyster in by running a 
wooden toothpick through. Put into a spider, and fry without 
seasoning. When done, send! to the table hot. Do not remove the 
picks. This is delicious with buckwheat cakes for breakfast. — Mrs. 
W. J. Henderson, 2815 Calumet Ave., Chicago, 111. 

OYSTERS, MUSHROOMS AND SWEETBREADS (Filling 
for Patties). — Parboil J^ pt. of oysters, strain, and save the liquor, 
cut the oysters and the mushrooms into about 4 pieces each. Cook, 
salt a little, and chop the sweetbreads. Mix the liquor of the oys- 
ters and mushroom juice with enough sweet cream to make 1 pt. 
in all. Heat the liquor and pour slowly on 1 tablespoon of butter 
and 3 of flour, which has been melted and partially cooked together. 
Season highly with salt, red pepper and a pinch of curry powder. 
Mix well together, and pour into patty shells. Serve at once. — 
Eloise Jennings, Winnetka, 111. 

OYSTER OMELETTE.— Make a plain omelette and just be- 
fore folding over, spread on Y^. of the oysters that have been par- 
boiled and cut in small pieces. Fold the other half over this, and 
serve hot. — Mrs. D. E. Gentry, Glencoe, 111. 

OYSTER PAN ROAST.— Put 1 tablespoon of butter in the 
chafing-dish; as it creams add 1 doz large oysters, J4 pt. of oyster 



COOK COUNTY COOK BOOK 245 

juice, season with salt and pepper. Cover and cook 2 minutes. 
Serve on hot toast, moistened with the juice. — Mrs. C. J. Jeffries, 
Winnetka, 111. 

PANNED OYSTERS.— Clean, place on small pieces of toast 
in baking-pan, season, bake until plump. Serve with lemon butter, 
made with 3 tablespoons of butter, creamed, and y 2 a teaspoon salt, 
1 tablespoon lemon juice, cayenne. — Mrs. L. C. Hazlett, 111 E. Ohio 
St., Chicago, 111. 

PICKLED OYSTERS.— 'Cook 1 qt of large oysters in their 
liquor until plump. Skim out and plunge into cold water, then 
skim, drain, and put in earthen dish or glass. Boil 1 cup of good 
cider vinegar, a blade of mace, 6 whole cloves, 8 or 10 peppercorns, 
the same of whole allspice, 1 tablespoon of brown sugar, 1 teaspoon 
of salt and pinch of cayenne, or 2 teaspoons of pepper-sauce, for 
5 minutes, and pour over the oysters. — Eloise Jennings, Winnetka, 
111. 

BOSTON OYSTER PIE.— Pick off the shells of 3 pts. of oys- 
ters; put them into a stewpan with barely enough liquor to keep 
from burning; season with salt, pepper and butter; add a little 
cream or milk, and 1 or 2 crackers, rolled fine. Let simmer. Have 
ready a baked; upper and lower crust. Pour in the filling, place on 
the upper crust, and serve hot.— Mrs. C. J. Jeffries, Winnetka, 111. 

PIGS IN A BLANKET.— Bake 1 pt. oysters, larger ones for 
frying. Slice as thin as possible some breakfast bacon. Dip each 
oyster into egg and bread crumbs, and wrap each oyster in a slice 
of the bacon, confined with a toothpick. Then drop in boiling lard. 
Serve hot, with toothpick removed. — Mrs. David Harvey, 1449 S. 
State St., Chicago, 111. 

POULETTE OYSTERS.— Pick over 1 pt. of oysters, heat in 
their own liquor, skim, drain, and keep warm. Put % cup of liquor 
into saucepan, melt 1 tablespoon of butter, add 1 tablespoon of 
flour, then % cup of hot cream; beat 2 eggs, add % cup of cream, 
then the hot liquor, and the oysters. Season with salt and pepper, 
Serve garnished with toast-points or puff paste. — Eloise Jennings, 
Winnetka, 111. 

OYSTER RAREBIT.-^Clean and remove the Ward muscle 
from y 2 or a pt. of oysters, parboil them in their own liquor until 



246 FISH 

their edges curl; remove to a hot bowl. But 1 tablespoon of but- 
ter and T /2 lb. of grated cheese, 1 saltspoon of salt and a few grains 
of cayenne into a dish. While the butter is melting, beat 2 eggs, 
slowly, and add the oyster liquor; mix this gradually to the melted 
cheese, add the oysters and turn at once over hot toast. — Mrs. C. J. 
Jeffries, Winnetka, 111. 

ROAST OYSTERS IN THE SHELL.— Prepare the oysters 
as for steaming, then roast them over a clear fire with the large 
shell down. Two minutes after the shells are open the oysters 
are done. Take up quickly, and serve in the s'hells on a hot platter, 
with salt, pepper, and butter to taste. — Mrs. C. J. Jeffries, Winnetka, 
111. 

OYSTER ROLLS.— Pour 2 drops of essence of anchovy on 
each oyster, 4 drops of lemon, a little cayenne pepper, and roll each 
oyster in a slice of thin bacon. When rolled enough, skewer, and 
fry them. When done, take each roll and place it on a fried crou- 
ton. Serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. 

ST. BERNARD OYSTERS.— Fry oysters in the usual way 
and pour over them the following: Brown-sauce; brown 1 table- 
spoon of butter, add 1 tablespoon of flour, brown again, add gradu- 
ally 1 cup of stock, a little salt, pepper, parsley, minced fine, and a 
few drops of onion juice. — Eloise Jennings, Winnetka, 111. 

OYSTER SAUTES.— Drain the liquor from 1 doz. large oys- 
ters, butter the chafing-dish, and when very hot place the- oysters 
in single layers. When brown on one side turn and brown the 
other side; while cooking keep adding a little butter. This, with 
the juice of the oysters, forms a skin. Season with pepper and salt, 
and when browned, serve oysters and the browned skin very hot. — 
Mrs. C. J. Jeffries, Winnetka, 111. 

SCALLOPED OYSTERS.— Take equal quantities of oysters 
and cracker crumbs. Season the cracker crumbs well with pepper 
and salt. Have oysters all cleaned and picked free from shell, and 
dip into the crumbs. To 1 qt. each of crumbs and oysters, add l 1 /* 
pts. of milk, stirring whole, together with T / 2 cup of melted butter 
(less will do); stir thoroughly together, and spread a few pow- 
dered crumbs. — Mrs. A. E. Rouland, 1506 S. 4th Ave., Maywood, 111. 

OYSTERS IN THE SHELL.— Wash the shell, and put them 
on hot coals, or upon the top of a hot stove, or bake them in a hot 



COOK COUNTY COOK BOOK 247 

oven; open shells with an oyster knife, taking care to loose none 
of the liquor, and serve quickly on hot plates with toast; oysters 
may ibe steamed in the shells, and are excellent eaten in the same 
manner. — Mrs. E. P. Hamilton, 3415 Vernon Ave., Chicago, 111. 

SHREDDED WHEAT OYSTER, MEAT OR VEGETABLE 
PATTIES. — Cut oblong cavity in top of biscuit, remove top care- 
fully and all inside shreds, forming a shell. Sprinkle with salt and 
pepper, put small pieces of butter in bottom, and fill the shell with 
drained, picked and washed oysters. Season with additional salt 
and pepper. Replace top of biscuit over oysters, then bits of but- 
ter on top. Place in a covered pan, and bake in a moderate oven. 
Pour oyster liquor or cream sauce over it. Shell fish, vegetables 
or meats may also be used. — Mrs. Conklin, 914 N. 5th Ave., May- 
wood, 111. 

STEAMED OYSTERS.— Wash and drain a pt. of oysters, 
place in a basin, then in a steamer, and steam until they begin to 
curl. In a tureen put Y* cup of melted butter, salt and pepper, add 
the oysters and the liquor made by steaming. — Eloise Jennings, 
Winnetka, 111. 

OYSTERS AND TRIPE.— 25 fat oysters, 1 small onion, y 2 pt. 
of milk, Yz a teaspoon of salt, 1 lb. of honeycomb tripe, 1 table- 
spoon of butter, 1 tablespoon of flour, 1 saltspoon of white pepper. 
The tripe must be boiled until perfectly tender, and cut into nar- 
row strips or dice. Put the butter into a saucepan; add the onion, 
chopped; cover the saucepan, and cook until the onion is soft, not 
brown; add the flour, mix, add the milk, stir until boiling, and add 
the tripe and oysters. When the oysters are thoroughly cooked, 
so that the gills are curled, add the salt and pepper, and serve at 
once.— Mrs. Geo. T. Brodo, 3616 Ellis Park, Chicago, 111. 

NEW WAY OF PREPARING OYSTERS.— Put 2 doz. oys- 
ters in a large dish, take a small (bunch of parsley, chopped fine, a 
little lemon rind, grated, Y*. & nutmeg, grated, and the crumbs of a 
stale French roll, also grated; have these all well incorporated, add- 
ing a little cayenne pepper. Have ready the yolks of 3 fresh eggs, 
beaten to a foam; dip each oyster separately into the eggs, and roll 
them in the bread crumbs, until they are well covered; melt % lb. 
of butter in a pan, and put them in, and turn constantly, until they 



248 FISH 

have a brown, crusty appearance. Serve with celery salt, and thin 
slices of graham bread. — -Mrs. Clara Browder, 3849 S. State St., Chi- 
cgo, 111. 

BAKED PICKEREL, WITH SOUR CREAM.— Cut the fish 
in suitable pieces, put into frying-pan. Put over it 2 bay leaves, 1 
onion, cut fine, salt, 2 oz. of -butter, 1 cup sour cream, and let bake 
20 minutes in hot oven. — Mrs. Frank Brown, 615 W. 47th Place, 
Chicago, 111. 

BAKED PIKE — Wash, scale, clean and dry the fish. Fill it 
with forcemeat, and skewer it with its tail in its mouth. If the 
fish is not stuffed, sprinkle a little salt and cayenne and 1 oz. of 
butter inside. Egg and bread crumb it twice. Season the Ibread 
crumbs with salt and cayenne, and mix with them Yz their quantity 
in shredded parsley. Pour clarified butter over the fish and bake in 
a moderate oven. Lay a buttered paper over the dish. — Mrs. E. 
D. Kelley, Winnetka, 111. 

FRIED PERCH.— Wash, scale and wipe them dry, flour light- 
ly all over; rub off the flour, dip them into finely grated bread 
crumbs, and fry in plenty of boiling fat, until they are nicely 
•browned. Drain on an inverted sieve, serve on a hot dish, and 
garnish with parsley. Serve with shrimp or anchovy sauce or 
plain melted butter. — Mrs. E. D. Kelley, Winnetka, 111. 

BAKED SALMON.— Stir 1 tablespoon of flour with milk, and 
thicken with this 1 qt. of hot milk, as for gravy. Add to this, while 
hot, 2 /z cup of butter, 1 teaspoon chopped onion, and a pinch of red 
pepper, x / 2 a teaspoon of sage. Drain all the oil from a can of 
salmon, and remove bones. Then put in a dish alternate layers 
rolled crackers, salmon, and dressing. Put butter on top, and bake 
40 minutes. — 'Mrs. Sadie Bryant, 3120 S. Dearborn St., Chicago, 111. 

BAKED SALMON TROUT.— Dress fish, season with salt and 
pepper; cut gashes in back about 2 inches apart; lay in slices of salt 
pork; bake, basting frequently. Thicken liquor for dressing. — 
Mrs. D. E. Gentry, Glencoe, 111. 

SALMON BALLS.— Have ready potatoes, boiled tender well 
mashed, and seasoned with butter. Take half as much salmon as 
potatoes, season with pepper and salt, and make into balls or flat 



COOK COUNTY COOK BOOK 249 

cakes, and fry in hot fat. A well-beaten egg added makes them 
much lighter, but it is not necessary. — Mrs. Mittie Buford, 3251 S. 
State St., Chicago, 111. 

BOILED SALMON. — Sew as many lbs. as desired up in a 
cheese-cloth bag, and boil in slightly salted water a % hr. for every 
lb. When done take out and lay upon the platter. Stir a spoonful 
of minced parsley and the juice of %. lemon in a cup of drawn but- 
ter. Pour over the salmon and serve. Garnish with parsley. — 
Mrs. E. D. Kelley, Winnetka, 111. 

BROILED SALT SALMON.— Soak in tepid water 24 hrs., 
changing the water several times. If in a hurry, or desiring a very 
salt relish, it may do to soak a shorter time, having water warm, 
and changing and parboiling slightly. Broil sharply; seasoning to 
suit taste, covering with butter. This recipe will answer for all 
kinds of salt fish.— Mrs. Ida Butler, 907 N. Franklin St., Chicago, 
111. 

SALMON CHEESE. — 1 can good salmon, 4 eggs, 1 cup cream, 
6 soda biscuits, rolled fine, pepper and salt, and a little vinegar, to 
taste. Mix all together, and steam 2 hrs. When cold, slice down, 
and serve. — Mrs. L. Caldwell, 3660 S. Wabash Ave., Chicago, 111. 

SALMON CREAM.-— Remove the skin, bone and fluid of 1 can 
salmon. Mince fine. For sauce, take a little more than y 2 pt. of 
milk, thickened with corn starch, add salt and pepper. Put bread 
crumbs in the bottom of a dish, add fish and sauce, put bread 
crumbs on top. Bake. — Mrs. E. D. Kelley, Winnetka, 111. 

CREAMED SALMON.— Pick 1 can of salmon to pieces. Put 
y 2 a cup of milk in a double boiler, and add pinch of salt, 2 tea- 
spoons corn starch, creamed with 1 tablespoon butter. Add salmon, 
stir lightly with fork till heated through-. Put on dish sprinkled 
with bread crumbs and butter. Brown in oven 10 minutes. — Mrs. 
Geo. Carey, 235 E. 35th St., Chicago, 111. 

SALMON CROQUETTES.— Remove bones and skin of 1 can 
salmon. Mince with fork, add juice of 1 lemon, pinch of cayenne 
pepper, salt to taste, yolk of 1 egg. Cook 1 tablespoon of butter 
and 1 of flour until smooth; then iadd 1 cup of milk, cook until it 
thickens, add this to salmon, and thicken with bread crumbs till 



250 FISH 

you can mould into croquettes. Moisten with white of an egg or 
milk, roll in bread crumbs and fry in deep fat. — Mrs. Conklin, 914 
N. 5th Ave., May wood, 111. 

SALMON CUSTARD.— Mix together 1 can salmon, 2 eggs, 1 
cup milk, small lump of butter, salt and pepper to taste. Bake for 
20 minutes or y 2 an hr., till brown.-nMrs. J. E. Catlin, 2717 S. Wa- 
bash Ave., Chicago, 111. 

DEVILED SALMON.— This dish may be prepared from 
either canned or cold boiled salmon. Arrange fish in neat flakes, 
and pour over it the following dressing: Yolks of 3 eggs, boiled 
hard, 1 lb. salad oil or melted butter, rub with eggs to a smooth 
paste, add 2 teaspoons each of sugar and mustard, salt and cayenne 
to taste, add a little vinegar; arrange lettuce leaves around the 
plate, pour the dressing over the fish, and garnish with the whites 
of eggs, cut in rings. This* is nice prepared with shredded cab- 
bage.— Mrs. A. C. Christian, 21 W. 37th St., Chicago, 111. 

SALMON FLUFF. — Mix together 1 can salmon, 6 soda bis- 
cuits, 2 eggs, 1 tablespoon butter, salt and pepper; roll biscuits, 
beat eggs, and work all together; form into pats, and fry a few 
minutes. — Mrs. H. Dukes, 3618 S. State St., Chicago, 111. 

FRIED SALMON.— Take 1 can salmon, soak y 2 the quantity 
of bread in cold water until nice and soft, squeeze out the water, 
put iai good tablespoon of butter in a frying-pan, place it on a good 
hot fire, put in salmon and bread, and a little salt and pepper, and 
fry like potatoes. — Mrs. Mary R. Clark, 2520 S. Wabash Ave., Chi- 
cago, 111. 

SALMON FRITTERS.— Mix together J4 can salmon, 1 cup 
mashed potatoes, 1 slice of bread, squeezed out of cold water, 1 egg, 
salt and pepper to taste; mould into round, flat balls, roll in flour, 
and fry until brown. — Mrs. Chas. C. Clemens, 316 W. Chicago Ave., 
Chicago, 111. 

A NICE DISH OF SALMON.— 2 cans of red salmon; drop 
them unopened in boiling water, and boil 20 minutes; meanwhile 
put a pt. of sweet milk in a double boiler, mix a large spoonful of 
flour in a little cold milk, season with pepper and salt; when the 
milk boils, add a tablespoon of butter, *:hen the flour, cook until 



COOK COUNTY COOK BOOK 251 

thick and smooth; cut 3 or 4 cold boiled eggs in thin slices; turn 
out the fish on a large dish, spread out, lay the sliced eggs -on the 
fish, and put the sauce over all. — Mrs. James Cline, 1126 N. Clark 
St., Chicago, 111. 

SALMON LOAF.— Roll 10 soda biscuits fine. Pick over and 
mince J4 can of salmon. Put half the salmon in the dish, and sea- 
son with pepper and salt to taste. Then spread on a layer of bis- 
cuit crumbs, add the rest of the salmon, and then another layer of 
biscuit on top. Put little bits of 'butter over this, and milk enough 
to steam nicely. Bake J4 an hr. — Mrs. A. Cohen, 454 E. 58th Place, 
Chicago, 111. 

SALMON PUFFS. — 1 can salmon beaten lightly, season with 
salt and pepper, and celery salt, 1 cup bread crumbs, 2 tablespoons 
melted butter, 3 eggs, beaten lightly; put in a buttered mould and 
cook over boiling water until done, when it will turn out. Serve 
with cream sauce.— Mrs. J. Cunningham, 3735 S. Dearborn St., Chi- 
cago, 111. 

SCALLOPED SALMON.— In a baking-dish place a layer of 
rolled cracker crumbs, then 1 of shredded salmon, butter, salt, and 
pepper; repeat until dish is nearly filled. Take a tablespoon each 
of ibutter and flour, beaten well together, and stir in it a cup of 
boiling milk; when thoroughly cooked, stir in a beaten egg; pour 
this over dish, and bake. — Mrs. E. D. Kelley, Winnetka, 111. 

SALMON SOUFFLE.— Make a white sauce of 1 pt. of milk, 2 
tablespoons each of flour and butter, 1 teaspoon salt, a little pepper, 
and a few drops onion juice, cook, then add 1 cup stale bread 
crumbs, 1 can salmon, picked free from bones, and rubbed smooth 
with a silver fork, and beaten yolks of 3 eggs; beat all, then fold in 
whites, beaten very stiff; turn into 'buttered dish, and bake in pan 
over water in oven for 25 minutes. — Mrs. E. Dittrich, 701 Wells St., 
Chicago, 111. 

STEAMED SALMON.— 1 can salmon, chopped, 1 cup fine 
bread crumbs, 4 eggs, beaten in, 1 tablespoon choppecj parsley, 1 
tablespoon melted butter, salt, pepper, a touch of mace. Pour into 
buttered mould and steam 1 hr. — Mrs. E. Freeman, 3304 S. State 
St., Chicago, 111. 



252 FISH 

SALMON TIMBOLE.— Mix together 2 eggs, 1 cup sweet 
milk, 1 cup cracker crumbs, 1 can salmon, salt, pepper and butter 
to suit the taste. Put into 8 or 10 cups, and steam for half an hr. 

Dressing.-— 1 y 2 cups milk, when hot thicken with flour, and add 
butter, salt, and 1 egg t or the yolks of 2, well beaten. — Mrs. Ella 
Boswell, 2628 S. State St., Chicago, 111. 

SALMON TURBOT.— Heat 1 pt. of milk .and */& cup of butter, 
stir in 1 cup of flour which has been mixed smooth in a little water. 
Salt and let cook until stiff, stirring to prevent burning. When 
cold, stir in 2 well-beaten eggs. Fill a baking-disih with a layer of 
the same, and salmon, alternately. Sprinkle a layer of rolled crack- 
ers on top, moisten with milk and put Y% cup of butter in bits over 
all. Bake 20 minutes, and serve hot. — 'Mrs. E. D. Kelley, Win- 
netka, 111. 

SARDINES 

BAKED SARDINES,— Toast crustless slices of graham bread, 
and butter them. Put the drained sardines on a tin plate, squeeze 
over them a few drops of lemon juice, and sprinkle with fine crack- 
er crumbs. Set the plate in the oven, and bake the fish for 10 min- 
utes. Transfer the sardines to the toast, and keep hot while you 
make the following sauce: Strain y 2 pt. of liquor from a can of 
tomatoes, and put into a porcelain-lined saucepan to heat. Rub 
together a teaspoonful of butter and 1 of flour, stir these into the 
tomato liquor, and, as the sauce thickens, add a y 2 teaspoon of 
onion juice, and a teaspoon of granulated sugar, salt and pepper to 
taste. Boil up once, and 1 pour over the sardines and toast. You 
may substitute white bread for brown, and omit the tomato sauce 
entirely.— Mrs. E. Freeman, 3304 State St., Chicago, 111. 

BROILED SARDINES.— Broil over hot coals for a minute or 
so, turning them once. Put 2 fish on large slices of toast. Pour 
over iai little hot oil which is left in the can. — Mrs. E. D. Kelley, 
Winnetka, 111. 

SARDINES IN CUPS.— Cut rounds of stale bread more than 
y 2 an inch thick. Press a small cutter inside of the larger round, 
half way through the bread. Scrape out the crumbs from the inner 
round, leaving sides and bottom whole. Set upon the: upper grat- 



COOK COUNTY COOK BOOK 253 

ing of a hot oven, until crisped to a light brown. Turn, and toast 
the bottom of the cups; then butter well. Skin and head 8 sar- 
dines. Scrape to a smooth pulp, and mix with this sauce. Rub 
smooth a large tablespoonful of butter, and nearly as much flour, 
thin, with a few spoonfuls of boiling water, season with a teaspoon- 
ful of anchovy paste, and one of Worcestershire sauce; stir in the 
sardine pulp, and when it begins to bubble, fill the sardine cups, 
which should have been kept hot. Send around sliced lemon with 
them. — Mrs. Geo. W. Gaines, 3148 Groveland Ave., Chicago, 111. 

GRILLED SARDINES.— Cut as many strips of bread as you 
have sardines, making each piece a little longer and broader than 
the fish. Toast or fry these. Roll your sardines in egg y and then 
in fine cracker crumbs, and fry to a light brown. Lay a sardine 
on each strip of toast, and garnish with lemon and parsley. — Mrs. 
L. C. Hiazlett, 111 E. Ohio St., Chicago, 111. 

ESCALLOPED SCALLOPS.— Parboil 1 pt. scallops and put 
into a baking-dish with 2 cups white sauce (milk thickened with 
flour and butter); cover with cracker crumbs and bake a nice 
brown. — Mrs. D. E. Gentry, Glencoe, 111. 

SCALLOPS.— Dry them after washing and trim away the 
beard and black parts, and roll in cracker dust, afterwards in egg 
and crumbs, mixed with pepper and salt, and drop them into boil- 
ing fat for a minute. — 'Mrs. C. J. Jeffries, Winnetka, 111. 

CURRIED SCALLOPS.— Stew the scallops in just enough 
oyster liquor to cover them. Bring gradually to the boil, after 
which cook 2 minutes. Have ready in another vessel a white sauce, 
made by stirring into a tablespoon of hissing foot butter, a table- 
spoon of white flour and a teaspoon of curry powder; add to these 
when smooth the hot liquor from the scallops, a little at a time, 
stirring all in. Lastly, put in the scallops;, boil 1 minute, and serve. 
Garnish with rice croquettes, serving these instead of plain boiled 
rice. Serve sliced lemons with this dish. — Mrs. H. E. Gillette, 1841 
S. Wabash Ave., Chicago, 111. 

BAKED SHAD. — Remove the scales and entrails, leave on the 
heads and tails. Wash thoroughly and wipe dry. Fill with a dress- 
ing made of 1 cup of stale bread crumbs, 1 tablespoon of butter, 
a little chopped onion, y 2 teaspoon of marjoram, some of salt and 



254 FISH 

a little pepper. Place the fish in tai well-greased pan. Dredge 
thickly with flour, salt, and pepper. Pour a cup of hot water in 
the bottom of the pan, add more water, if necessary. Bake in a 
hot oven, allowing 15 minutes to every pound. Serve with roe 
sauce. 

Roe Sauce. — Boil the roes of 1 shad, skin, and mash fine; add 
1 cup of drawn butter, and serve at once.— j Mrs. E. D. Kelley, Win- 
netka, 111. 

BOILED SHAD (Washington Style) .—Split a good-sized 
shad down the back and lay on a platter, upon which is 1 table- 
spoon of olive oil, and a little salt and pepper, set 1 hr. but turn 
occasionally. Rub the bars of a double gridiron with oil, lay on 
the fish and broil slowly. Turn frequently. When the bone can 
be lifted it is done. Take off the bone, spread over a large piece 
of ibutter, salt and pepper. Set in the oven a minute.— Mrs. E. D. 
Kelley, Winnetka, 111. 

SHAD ROE— FRIED.— Before boiling the shad, place the roes 
in a spider of hot fat. Season with pepper and salt, and cook well. 
Serve on a platter with or without the fish.— Mrs. E. D. Kelley, 
Winnetka, 111. 

PLANKED SHAD. — 'Remove the scales, clean wash and split 
the shad, put it on a well-seasoned and heated hardwood board 
about XYt. inch thick, fasten the skin down on one side. Put the 
board over the fire, rubbing it once in a while with butter and roast 
until done. Put on a hot dish, sprinkle over it some salt and pep- 
per, and drop bits of butter on it. Serve with slices of lemons. — 
xMrs. E. D. Kelley, Winnetka, 111. 

ROASTED SHAD WITH SORREL PUREE.— This is the 

favorite method of serving this fish in France. Scrape and wash a 
shad. Wipe it dry with a cloth, and rub it with flour. Stuff with 
fish quenquelles, and sew the opening. Butter a baking-pan, and 
put the fish in it, with small pieces of butter scattered on the top. 
Put it in the oven, and bake for about 24, °f an hr., more or less ; , 
according to its size. Baste once in a while with the melted butter. 
Make a puree of sorrel, and serve the fish on a platter with the 
puree round it. — Mrs. D. Gradman, 3828 S. State St,, Chicago, 111. 



COOK COUNTY COOK BOOK 255 

SHRIMPS CREAMED.— Heat 2 tablespoons of butter and y 2 
grated onion. When hot, stir in J4 cup of cold boiled rice; add a 
cup of cream and J4 pt. of canned or fresh shrimps. Stir until it 
comes to the boiling point, let simmer about 5 minutes. Serve on 
toast. — Mrs. C. J. Jeffries, Winnetka, 111. 

FRIED SMELT.— Wash, dress and dry with a cloth. Melt a 
teaspoon of 'butter and pour into it 2 well-beaten eggs, salt and 
flour the smelt, dip in tgg f roll them in cracker crumbs, fry in hot 
lard and butter, mixed, till a rich brown. Frogs' legs and sweet- 
'breads are cooked in the above way, first scalding them for 
5 minutes in boiling salt and water. — Mrs. ID. E. Gentry, Glencoe, 
111. , 

P ;n n ' ' n ^ [?( $-■-;- 1; ~,. v:^'S!BF? 1!'^ ITOWWaiWI 

BOILED RED SNAPPER.— Clean, waish, wipe dry, and sew 
up in coarse white mosquito netting. Put it into boiling water 
deep enough to cover the fish, and which has been salted and fla- 
vored with lemon juice. Let the water come to the boiling point, 
then reduce the heat so it will merely bubble. Simmer about J4 an 
hr. Lift carefully from the water, drain, and unwrap; put it into 
a hot dish. Garnish with parsley, and serve with tomato sauce, or 
sauce Hollandaise. — Mrs. Clara Hall, 3734 S. State St., Chicago, 111. 

STEAMED RED SNAPPER.— Cover the bottom of your 
steamer with sliced tomatoes, and on these strew minced onion. 
Clean, wash, and dry the fish; lay upon the prepared bed, and steam 
slowly, at least 1 hr. for a fish weighing 4 lbs. Open the steamer 
once, and turn very carefully. Serve with oyster sauce, or with 
sauce tartare.— Mrs. B. Haley, 641 N. State St., Chicago, 111. 

STURGEON— 2 lbs. of sturgeon, 1 pt. of milk, 1 teaspoon of 
Salt, 1 tablespoon of butter, 1 tablespoon of flour, 1 saltspoon of 
pepper. Cut the fish into squares of 2 inches; put them into a 
stewing-pan; cover with 2 qts. of boiling water; simmer gently 15 
minutes, and drain, and throw away this water. Add to the sauce- 
pan, the ib utter, salt and pepper. Moisten the flour gradually with 
the milk; strain it over the sturgeon; bring to boiling point and 
serve. Sturgeon may be broiled, panned or baked, 'but must al- 
ways be parboiled first. — Mrs. Marie Humphrey, 3446 S. State St., 
Chicago, 111. 



256 FISH 

MARYLAND TERRAPIN.— Boil the terrapin until the skin 
on the claws is sufficiently soft to rub off at the slightest touch. 
Take from the: shell and remove every particle of entrails and 
lungs. Place the meat in a ohafing-dis'h or stew-pan. Add -butter, 
pepper iand salt, the quantity of each depending on the quantity of 
flesh. Let it simmer until the essence and butter reach the con- 
sistency of light gravy. Serve hot. If desired, add a little good 
sherry while eating, but not while cooking. Use no spices, dressing 
or other ingredients that can detract from the flavor. — Mrs. E. P. 
Hubbard, 3257 South Park Ave., Chicago, 111. 

BROOK TROUT.— Wash and dry inside and outside of the fish; 
sprinkle a little pepper and salt over them and roll in corn-meal. 
Fry in 1 part butter and 2 parts lard, about 8 minutes, ©rain, and 
serve with slices of bacon and 'hard-boiled eggs, cut in rings and 
laid around the platter. — Mrs. E. D. Kelley, Winnetka, 111. 

TO FRY BROOK TROUT OR SMALL FISH.— Clean fish, 
•and let them lie a few minutes, wrapped snugly in a dry, clean 
towel. Season with pepper and salt, and roll in cornmeal; fry in 
half butter, half lard. Drain on sieve, and serve hot. — Mrs. H. A. 
Klein, 12 E. 48th St., Chicago, 111. 

STEWED TROUT.— 2 fair-sized trout, y 2 an onion, sliced, a 
little chopped parsley, 2 cloves, 1 blade of mace, a little thyme, salt 
and pepper to taste. 1 pt. of medium stock, thickening of butter 
and flour. Wash the fish clean, wipe dry, and lay it in a stewpan 
with all the ingredients except the butter and flour. Simmer for 
y 2 an hr., take the fish out, and strain the gravy, add the thicken- 
ing, and stir over a sharp fire for 5 minutes. Pour it over the 
trout, and serve. Sufficient for 4 or 6 persons. — Mrs. Elizabeth 
Marrs, 55 E. 36th St., Chicago, 111. 

TWICE-LAID TURBOT — The remains of turbot boiled the 
day previously, 2 tablespoons of flour, 1 qt. of milk, a small bunch 
of parsley, a bay leaf, and a little, thyme, a spoonful of salt, and a 
saltspoon of pepper, % of a lb. of butter. Pick the fish from the 
bones, and warm it gently in salt and water, make a sauce of the 
ingredients given above by mixing the flour and milk very smooth- 
ly, adding the herbs and seasoning, and stirring it over the fire un- 
til it is tolerably thick; then lift to the side of the fire, and stir in 



COOK COUNTY COOK BOOK 257 

the butter. Cover the bottom of a dish with the sauce, lay on it 
some of the fish, sprinkle with pepper and salt, and repeat till the 
whole is used up. Sprinkle bread crumbs over it, and bake in a hot 
oven for 20 minutes. — Mrs. Cecelia Miller, 611 Deanborn Ave., Chi- 
cago, 111. 

FRICASEE SNAPPING TURTLE.— Have your fish mer- 
chant clean your turtle after he has killed him by throwing him 
into boiling water. Cut the turtle into neat dice, sprinkle with salt, 
pepper, onion juice, a dash of kitchen bouquet, and a tablespoon of 
mushroom catsup. Turn into a saucepan, and add just enough cold 
water to cover the meat, fit a top on the vessel and simmer for y 2 
an hr. Now add a tablespoon of browned flour, rufo'bed to a paste 
with a tablespoon of 'butter; when this is blended with the liquid in 
the pan, add a glass of sherry, and stir in very gradually the beaten 
yolk of an egg. Bring to the boil, and remove from the fire. Turn 
into a deep heated dish. — Mrs. Emma Minter, 3334 S. State St., Chi- 
cago, 111. 

DELICIOUS LENTEN DISH.— Parboil a whitefis'h and pick 
apart. Make a sauce of 1 pt. of milk, 2 eggs, a heaping tablespoon 
of salt and a little pepper. Butter a baking-dish, put in a layer of 
fish, pour over some of the sauce, grate a little nutmeg and so pro- 
ceed until fish and sauce are used up. Cover top layer with fine 
bread crumbs, a little, nutmeg and bake a golden 'brown. — Mrs. E. 
D. Kelley, Winnetka, 111. 

DEVILED WHITEFISH.— Boil a whitefish weighing aibout 
2yi lbs. 15 minutes in salted water. Pick in small pieces, add 1 
tablespoon of butter, salt, a pinch of cayenne pepper, J^ pt. of milk, 
and 1 tablespoon of flour. Wet and make smooth in a little of the 
cold milk. Mix thoroughly, fill into little shells and sprinkle fine 
bread crumbs over the top, put a lump of butter on each one, and 
bake till brown. — Mrs. Eloise Jennings, Winnetka, 111. 

FRIED WHITEFISH.— Scale and draw the fish, wash in cold 
water, cut oft* the head and fins, split down the back, cut the lengths 
into sections of the desired size, roll in flour, and cook in very .hot 
dripping. Do not let burn. It is done when well browned on both 
sides.— Mrs. Thos. Perkins, 3747 S. Wabash Ave., Chicago, 111. 



258 FISH 

PLANKED WHITEFISH.— f ake a hardwood plank of well- 
seasoned maple or oak, about \y 2 feet, long, 10-12 inches wide and 
2 inches thick. Split open the fish, season well, lay upon the plank 
and bake. If the fish seems too dry, slices of bacon may be placed 
upon the fish while baking. The fish should be served on the plank, 
which may be garnished with rock salt or sprigs of parsley. The 
plank gives a peculiar delicious flavor, which distinguishes it from 
fish baked in the ordinary way. Serve covered fisih with the fol- 
lowing sauce: 4 tablespoons creamed butter, 2 tablespoons lemon 
juice, 1 spoonful chopped parsley. — 'Mrs. Conklin, 914 N. 5th Ave., 
Maywood, 111. 

LEFT-OVERS 

FISH BALLS — If salt cod foe used, shred it finely and soak 
6 hrs. Boil y 2 ia,n hr., and let it cool. Mash potatoes to a cream, 
allow half as imuch potatoes as you have fish. Mix and heat by 
setting in a pan of boiling water over the fire, stirring frequently. 
When hot, beat in an egg t whip smooth; let the paste get cold, 
make into balls or cakes, roll in flour, and set on ice. Of course, 
this should be done over night. In the morning fry in deep boil- 
ing 'beef dripping, clarified, or in cottolene or other fat. Cold 
fresh cod, makes delicious halls. Proceed as with salt cod, leav- 
ing out the soaking and salting to taste. — Mrs. S. Ackerman, 546 
E. 37th St., Chicago, 111. 

DROPPED FISH BALLS.— Pick 1 pi. of raw fish very fine. 
Put 2 large pts. or pared potatoes into a boiler and the fish on top 
of them, cover with boiling water, and 'boil y 2 hr. Drain off all the 
water and mash fish and potatoes together until fine and light. Add 
butter size of an egg, a little pepper, and 2 eggs, well-beaten. Take 
up a tablespoon of the mixture, drop it in a deep kettle of 'boiling 
fat and cook until brown, about 2 minutes. Be careful not to crowd 
the balls, also that the fat is hot enough. The spoon should be 
dipped in the fat every time you take a spoonful of the mixture. — 
Mrs. D. E. Gentry, Glencoe, 111. 

FISH CROQUETTES.— Mix over the fire 1 teaspoon of flour, 
1 tablespoon of butter and y 2 gill of cream. Take off the fire, add 
the yolk of an egg, a little seasoning, y 2 lb. of cold dressed fish, 
'beaten to a paste. Let the mixture cool, form it into balls, let 



COOK COUNTY COOK BOOK 259 

these be egged and breaded. Fry in a hot oven, serve with gravy. 
Gravy. — Boil the bones, fins and tails of the fish, add an onion, 
anchovy, and season to taste. — 'Mrs. C. D. Kelley, Winnetka, 111. 

FISH CUTLETS.— Season with salt and pepper 1 pt. of any 
kind of cold cooked fish, make a little thick cream sauce of milk, 
butter and flour; when cold form it with the fish into shapes of 
cutlets. Put the cutlets into cracker crumbs, then into egg and 
again into crumbs. Fry in hot fat until brown. — Mrs. E. D. Kel- 
ley, Winnetka, 111. 

MARINADE FOR COLD BOILED FISH.— Left-over cold 
boiled fish may be served as a side dish, when it has been put to 
mariner in the following marinade for 2 or 3 hrs., 'before meal time. 
Bone and skin the fish, cutting it in the shape of dice. Put it in 
the disih in which it is to be served. Sprinkle over salt and pepper, 
cover with a very few thin slices of onion, 1 or 2 bay leaves, a little 
thyme, vinegar, and olive oil.— Mrs. B. Haley, 641 N. State St., 
Chicago, 111. 

A "PICK UP" OF FISH.— A cupful of cold cooked fish— cod, 
halibut, salmon, or any other firm fish; the same quantity of cooked 
macaroni, cut into small bits; y 2 a cup of tomato sauce, 1 cup of 
oyster liquor, which any fish dealer will give you; a heaping table- 
spoon of butter, and the same of flour, a teaspoon of onion juice, 
and the same of minced parsley. Salt and paprika to taste. Heat 
the butter in a saucepan; stir in the flour, and when it bubbles, the 
tomato sauce, the oyster liquor, and the seasoning. Boil up once, 
add fis'h and macaroni; heat to a bubble, without stirring, and turn 
into a deep dish. — Mrs. Clara Hall, 3734 State St., Chicago, 111. 

ESCALLOPED FISH.— Mix together 2 cups mashed pota- 
toes, \ l / 2 cups cold boiled fish, 2 cups milk, 1 egg, and J4 cup butter, 
put in a pudding dish, and bake a light brown. — Mrs. D. E. Gentry, 
Glencoe, 111. 



FOWL 



TO BONE A FOWL.— Wash and singe, bake off head and 
legs, remove tendons—do not draw or break skins. Use a .small 
pointed knife. 'Cut the skin down the full length of the back, then, 
beginning at the neck, carefully scrape the meat away from bone, 
keeping the knife close to the bone. Break joints of wings and 
legs, and proceed to free the meat from the carcass. When one 
side is free, turn the fowl and repeat the process. Care must be 
taken to detach the skin from the breast bone without piercing the 
skin. When meat is free from the carcass, remove bones from legs 
and wings, turning the meat down inside out, being careful not to 
break the skin at the joints. The end bones of the wings cannot 
be removed and the whole end joint may be cut off or left. — Mrs. M. 
Abbott, 3015 S. Wabash Ave., Chicago, 111. 

TO BOIL A FOWL.— For boiling, choose those that are not 
black-legged. Pick them nicely, singe, wash and truss them. Flour 
them and put into hot water. Simmer for 34 of an hr. Serve with' 
parsley and butter; oysters, lemon, or celery sauce. — Mrs. J. P. 
Alexander, 3606 S. Wabash Ave., Chicago, 111. 

JELLIED FOWL.— Boil a fowl until it will slip easily from 
the bones, let the water be reduced to about 1 pt. in boiling. Pick 
the meat from the bones, mince, and place in a wet mould. Skim 
the fat from the liquor, add butter, pepper and salt to taste, and y 2 
oz. of gelatine. When this dissolves, pour it hot over the chicken. 
The liquor must be well seasoned, as the chicken absorbs. — Mrs. J. 
C. Allen, 1362 N. Clark St., Chicago, 111. 

GRILLED FOWL.— Cut the remains of any cold fowl into 
pieces, season with pepper and salt, squeeze over them the juice of 
l / 2 a lemon, and let stand for 34 °f an hr. Wipe dry, dip into 
clarified butter, and then into bread crumbs, with ia little grated 
lemon peel. Put them on a gridiron and broil over a clear fire. 
They may fre fried instead of 'broiled, and sfrou44 then be dipped in 

m 



COOK COUNTY COOK BOOK 261 

the yolk of 1 egg and clarified butter. — Mrs. W. L. Anderson, 728 
E. 38th St., Chicago, 111. 

MINCED FOWL.— Mince very fine all the white meat from 
any kind of cold roast fowl, removing the bones and skin. Put 
into a stewpan with- tall the trimmings, a ibunch of savory herbs, y 2 
a blade of mace and a pt. of soup stock or water, let stew for 
nearly an hr., and then strain it off. Chop 2 hard-boiled eggs very 
fine, season the fowl with a little pepper, salt, and pounded' mace, 
mix it with .the eggs, pour in the gravy, having previously added 
butter and flour enough to thicken, and a little cream; let ! it get 
very hot, but not boil, and serve with sippets of toasted bread. — . 
Mrs. I. Armentro, 3839 Vernon Ave., Chicago, 111. 

TO ROAST OLD FOWL.— Dress and soak in cold water for 
2 hrs. Boil until tender, put into roaster and stuff with a sage 
dressing. Spread 2 tablespoons of flour mixed with butter over 
the chicken. Put in oven and bake until a nice brown. — Mrs. E. 
D. Kelley, Winnetka, 111. 

STEAMED FOWL. — Clean and wipe dry a plump hen weigh- 
ing about 3 or 4 lbs. Make a filling of 1 head of celery, chopped' 
fine, 1 onion, chopped fine, 3 cups of 'bread crum'bs, without crusts, 
1 teaspoon of salt and y 2 of pepper, 1 egg, well beaten, and butter 
size of a large egg. Mix well, stuff the fowl, sew up and steam 
at least 2 hrs., or until tender. Have not more than 3 pts. of water 
in the granite or porcelain kettle or pan, keep adding a little boil- 
ing water to this, as needed, and let boil down to at least 1 qt. 

For the Sauce, — Rub 2 tablespoons of flour until smooth, l J / 2 
teaspoons of salt, a little bla'ck and red pepper, y 2 pt. of the water 
in which the chicken was steamed. Rub altogether, cook till 
smooth and creamy, have ready 1 pt. of celery, cut fine, and boil 
until tender; add' to the sauce; boil up briskly and pour over the 
fowl. Garnish with sprigs of parsley.— Mrs. Eloise Jennings, Win- 
netka, 111. 

STUFFING OR DRESSING FOR FOWL.— 3 cups bread 
crumbs, 1 cup onions, finely chopped, 1 tablespoon summer savory, 
1 tablespoon sage, 1 teaspoon black pepper, 1 teaspoon salt, V 2 cup 
'butter, hacon drippings or salt pork, chopped fine; put butter in 
the frying-pan, heat, then add the ingredients; when hot add y 2 



262 FOWL 

cup hot water, cover, let steam a few minutes; when it will mash 
nicely it is ready for use. — Mrs. Jennie Austin, 3826 S. La Salle 
St., Chicago, 111. 

FORCEMEAT FOR STUFFING BONED FOWLS.— Use 

meat of another fowl or veal, or a mixture of boith. Chop fine, and 
add a cup crumbs, and if convenient some chopped ham or tongue; 
season with 1 tablespoon chopped parsley, 1 teaspoon onion juice, 
1 teaspoon salt, % teaspoon pepper, 1 teaspoon thyme, moisten- 
with stock. If veal is used take it from knuckle and use the bone 
in braizing pot, as it will leave iai good jelly. In stuffing, be careful 
that too much is not used, as allowance must be made for the 
swelling. — Mrs. Isaac Avas, 164 W. Chicago, Ave., Chicago, 111. 

SAGE AND ONION STUFFING.— Skin, blanch, and chop 
\y 2 Spanish onions and cook in 1 tablespoon butter for 15 minutes. 
Add sage and seasoning to taste, 1 cup bread crumbs, and 1 egg. 
Mix well together, and it is ready for use.— Mrs. C. Baker, 1118 N. 
Clark St., Chicago, 111. 

GERMAN POULTRY DRESSING.— 2 cups bread crumbs, j/ 2 
cup raisins, 1 large sour apple, sugar to sweeten and milk to moist- 
en; raisins and apples to be chopped fine, season with salt iand pep- 
per to taste. — Mrs. P. A. Badorf, 4235 Prairie Ave., Chicago, 111. 

GRAVY. — Boil tomatoes with same quantity and a half of wa- 
ter and amount desired of onions, garlic, celery, parsley, and some 
bones of roast beef or chicken bones. .Marrow or butter can be 
used instead of the bones, as it is simply the oil from the bones 
that is desired. Boil 3 hrs. and then add bouillon. Steam and 
boil again with flour to thicken slightly, and salt and pepper to suit 
taste.— Mrs. Chias. Becker, 38 E. 47th St., Chicago, 111. 

DUMPLINGS.— Put a pt. of sifted flour into a bowl with 2 
teaspoons baking powder and a %. of a teaspoon of salt; mix thor- 
oughly; wet with milk to make a soft dough. Toss on a floured 
board, roll out ligihtly to about a thickness of ]/ 2 an inch, and cut 
into fine round biscuits or squares, and place on top of the stew. 
Cover closely and let the steam from the boiling stew cook them 
for at least 20 minutes. Do not uncover them in the meantime, or 
they will be heavy.— Mrs. H. M. Bremner, 1725 Ogden Place, Chi- 
ciago, 111. 



COOK COUNTY COOK BOOK 263 

VARIATION I. — 1 qt. flour, 2 teaspoons baking powder, little 
salt. Whip up well with fork. Sift baking powder all through, 
pour on cold water, a little at a time, iand whip with fork, and add 
water until smooth and thick batter. Then dip a tablespoon into 
flour and take up dumpling batter and drop in kettle, then in flour, 
and repeat. This keeps the dumplings from running together. 
Stop kettle airtight, and do not remove cover for 30 minutes. 
Cook over moderate fire.— Ida Burke, 704 N. State St., Chicago, 
111.' 

VARIATION II. — 1 cup flour, teaspoon of baking powder, 
little salt, make quite stiff enough to drop from spoon. Turn some 
3 or 4 times in kettle. Cook with lid off. — Mrs. Mary Buckner, 2817 
S. State St., Chicago, 111. 

FOWL WITH RICE.— Clean and prepare a fowl. Put 3 qts. 
of water in a pot large enough to contain it with the fowl. Add 
sialt, pepper, a few sprigs of parsley, tied up with 1 or 2 bay leaves, 
1 or 2 cloves of garlic, 2 small carrots, left wihole, or 1 large one 
cut in several pieces, and 3 onions. Set on a good fire, and when it 
boils put in the fowl. Cover and boil about 3 'hrs. One hour be- 
fore it is done, clean and wash a small y 2 pt. of rice put it to cook 
with enough cold water to cover it. When it thickens, as it is 
needed, a small quantity of the water in which the fowl is cooking. 
Keep the rice thick and do not stir it while cooking, if you wisih 
to keep it from burning. Let simmer slowly. When done ar- 
range it around the fowl on the dish and serve with the following 
sauce iu a sauce-boat: Ten minutes before serving put in a small 
saucepan a piece of butter the size of an egg. When it is melted 
stir in a tablespoon of flour, Yz pt. of wiater in which the fowl is 
cooking. Stir until smooth. Boil and take off the fire. Stir in 2 
beaten yolks of eggs, a few drops of lemon juice, and serve. — Mrs. 
M. C. Cauler, 3245 S. State St., Chicago, 111. 

CHICKEN 

BAKED CHICKEN.— Make a dressing of bread, shredded, on- 
ions, a little celery seed, salt and pepper and a lump of butter. If 
desired, sage may be put in, but in small quantity. One egg and a 
cup of milk. Cover the breast of the fowl with strips of fat pork, 
when these are crisp, shake them away and lay a lump of butter 



264 FOWL 

on the brown breast. Baste frequently. Let the fowl bake until 
very tender, then lay it on the dish and make gravy. — Mrs. A. E. 
Whitney, 1760 Edgewater Place, Chicago, 111. 

VARIATION I.— Cut the fowls open and lay them flat in a 
pan, breaking down the breast and the back bones, dredge with 
flour, and season well with salt and pepper, with bits of butter; put 
in a very hot oven until done, basting frequently with melted but- 
ter, or when half done take out the chicken iamd finish by broiling 
it upon a gridiron over bright coals. Pour over it melted butter 
and the juices in (the pan in which it was baked. — 'Mrs. B. O. Fort- 
son, 3135 Forest Ave., Chicago, 111. 

BOSTON BAKED CHICKEN.— Clean, joint, and prepare a 
chicken as for frying. Season yi cup flour, with pepper, salt and 
celery salt. Roll the chicken in the flour and piack closely in a 
bean jar or a baking-pan with a tight-fitting lid. Pour 2 cups of 
boiling water over and dot with lumps of butter. Bake in a brisk 
oven for 15 minutes, and then bake slowly till done. The time re- 
quired depends on the. age of the fowl. Any tough, old fowl may 
be prepared in this manner, and will foe tender and delicious. — 
Clara Rapp, 7129 Rhodes Ave., Chicago, 111. 

VARIATION I. — Prepare chicken as for stewing, roll each 
piece in flour, place in a small dripping pan, sprinkle with pepper 
and salt, and some butter, fill the pan half full of sweet milk, cook 
in the oven for 1 hr. The milk miakes a nice gravy. — Mrs. H. B. 
Wright, 3813 S. State St., Chicago, 111. 

BAKED MINCED CHICKEN.— Mix together 2 cups of 
minced cold 'chicken, lamb or veal, 1 cup of chopped ham and 1 
cup of fine bread crumbs. Moisten 'thoroughly with well-seasoned 
soup stock. Turn into a greased foake-dish and set in the oven 
until heated through 1 . Break upon the top of the mince as many 
eggs as will lie side by side on it, sprinkle with salt and pepper, re- 
turn to the oven and bake until the whites are set and firm. Send 
to table in a pudding dish. — Mrs. Frank Mullins, Franklin, 111. 

CHICKEN IN BASKETS.— To 3 cups of hot mashed pota- 
toes, add 3 tablespoons of butter, 1 teaspoon of salt, yolks of 3 
eggs, slightly beaten, and enough milk to moisten. Shape in form 



COOK COUNTY COOK BOOK 265 

of small baskets, using a pastry bag and tube. Brush over with 
white of egg, slightly beaten, and brown in oven. Fill with 
creamed chicken. For handles of baskets use parsley. — Mrs. E. 
D. Bennett, Bartlett, 111. 

BRAISED CHICKEN.— Cover the grating of your roaster 
with a blanket of vegetables, a small, young turnip, an onion, 
a young carrot, a stalk of celery ? all cut up small; a little 
chopped parsley and 2 tablespoons of finely minced salt pork. 
Have ready the chicken cleaned and trussed, ibut not stuffed. Lay, 
breast upward, on the vegetables and pork. Pour a little boiling 
water over it from the tea kettle and set covered in the oven. 
Cover closely and cook at least 20 minutes to the lb. if the chicken 
be young. If old, extend the time. At the end of 1 hr, lift the 
cover and baste with butter, then with the water from the pan, and 
shut up for an for. longer. Uncover, then rub with butter and 
dredge with flour, and brown. Drain the gravy with the vegeta- 
ble from the pan, rub through a colander into a saucepan, thicken 
with browned flour, boil up, and serve in a boat. — Mrs. Maggie 
Ford, 120 W. Indiana St., Chicago, 111. 

BREADED CHICKEN.— Cut a small spring chicken, after it 
has teen cleaned and drawn, into 4 pieces; dust with sialt and pep- 
per, dip them in a beaten egg, to wihich you have added a table- 
spoon of water, and dust thoroughly with fresh bread crumbs, 
which must not be browned. Place the pieces in a baking-pan, 
bone side down, and run into a quick oven until ia golden brown. 
This will take a'bout 40 minutes. People who have been accus- 
tomed to fried chicken will think this very nice. Dish neatly, and 
serve in a sauce boat, Bechamel or cream sauce. For supper, serve 
with them either cornbread or milk biscuit. For lunch, green peas 
<and cream sauce only. — Mrs. J. W. Fitzpatrick, 3031 S. Dearborn 
St., Chicago, 111. 

BROILED CHICKEN BREASTS WITH BREAD SAUCE. 

— Skin your chicken breasts, but do not remove the flesh from the 
bone. Butter them over liberally, and sprinkle with salt. Place 
in pan, and put in a hot oven for 10 minutes, baste frequently with 
the melted butter. Now remove from pan to broiler and brown 
over the hot coals. Add to the melted butter remaining in the 
bake-pan 1 small chopped onion, and 1 pt. of milk, bring all to the 



266 FOWL 

boiling point; now stir in slowly 1 cup of soft whole wheat bread 
crumbs and add a dash of paprika. Place the chicken breasts on 
a hot platter, and pour the bread sauce around them. Serve. — Mrs. 
P. J. Farmer, 381 E. 22nd St., Chicago, 111. 

BROILED CHICKEN.— Singe and split a young spring chick- 
en down the back. Break the joints; remove the breastbone, clean 
and wipe with a wet cloth. Sprinkle with salt and pepper and rub 
well with soft butter. Place in a double gridiron and broil 20 
minutes over a clear fire. Spread with butter, and serve very hot. 
Or cover with fine bread crumbs and bake in a hot oven Yz an hr. 
Serve with tartar siauce. 

To Carve. — Separate the legs and wings, and then separate the 
breast from the lower part. — Mrs. William O. Everson, 35 E. 22nd 
St., Chicago, 111. 

CANNED CHICKEN.— Joint the chicken as for fricasee, cover 
with cold water, and bring slowly to the boil. Simmer until ten- 
der, but not broken. When done, add salt to the liquor, boil all up 
once, then remove the chicken and pack in wide-mouthed jars. 
Pack in as tightly as possible. Stand the jars at the side of the 
range in a pan of boiling water, boil up the chicken liquor, fill the 
jars to overflowing with the scalding liquid, and seal immediately. 
—Mrs. Geo. R. Edmonds, 424 E. 39th St., Chicago, 111. 

CHICKEN EN CASSEROLE.— Truss the chicken, which 
must be young and plump, as for roasting. Into a frying-pan on 
top of the range put 2 tablespoons of butter, a sliced onioh and a 
carrot, a bay leaf and a sprig of thyme. Wlhen the vegetables are 
slightly browned put with the chicken into the casserole, add a pt. 
of well-seasoned stock, cover the casserole and cook in the oven 
for 54 of an hr. After it has been in the oven for this length of 
time drop in a dozen potato 'balls or strips that have been cut from 
raw potatoes, and saute in hot butter and a dozen French mush- 
rooms. Season the gravy to taste and leave the casserole uncov- 
ered that the chicken may brown. Ten minutes before taking from 
the oven, pour over the chicken 2 tablespoons of sherry. When 
you take the chicken from the oven sprinkle it with minced pars- 
ley. Serve in the casserole. — Viola Davis, 3442 S. Dearborn St., 
Chicago, 111. 



COOK COUNTY COOK BOOK 267 

CHICKEN A LA CASSEROLE.— Take 2 broilers and pre- 
pare them as for roasting. Put the saucepan on a bright fire with 

3 good tablespoons of butter and a Y^ of a lb. of pork, cut like dice. 
When the butter begins to brown, put in the chickens, with a dozen 
or more small, white onions — no salt, the pork being salted — and 
pepper. Cover and cook for 20 minutes or l / 2 an hr., according to 
the size of the chickens. Turn them several times while cooking, 
and if the fire is too hot and they brown too quickly remove the 
saucepan a little distance from the hot part of the fire. When 
done, take the chicken out and remove the string. Before return- 
ing them to the saucepan, if they are to be served in it, add to the 
gravy 3 or 4 tablespoons of boiling water, scrape the bottom of the 
saucepan with an iron fork, and serve. If served on a platter pro- 
ceed in like manner, and pour the gravy over the chicken before 
serving. — Mrs. Chas. Culp, 245 E. Ohio St., Chicago, 111. 

CHADFROID OF SUPREME OF CHICKEN.— Prepare 
and cook a dozen "Fillets of chicken, plain." Set to press under a 
weight, and when cold trim and cover them with tomfeto Chadfroid 
sauce; when the sauce has set decorate half of the fillets with pieces 
of truffle, to form a star, and the other half with pieces of hard- 
boiled white of an egg } to form the siame design; pour over the 
fillets a little liquid aspic to set the decoration and give a glossy 
surface. Chop a little aspic very fine, and with forcing bag and 
plain tube dispose this around the edge of each fillet. Set aside 
to become thoroughly chilled. Mix a cup in all of cooked peas, 
asparagus tips, tiny rounds of carrot, and cubes of turnip, J^ cup 
of mayonnaise dressing, and \y 2 cups of liquid aspic. Stir these 
gently together on ice until beginning to set, then turn into a con- 
cave border mould and set aside to become firm. When ready to 
serve, unmould the jellied macedoine on a serving-dish, arrange 
the fillets upon it, one overlapping another, and fill the center with 
some of the vegetables used in the moulded macedoine; dress with 
either French of mayonnaise dressing. Surround the whole with 
chopped aspic. Medallions of sweetbread, fillets of birds, etc., may 
be substituted for the chicken fillets. — Mrs. E. D. Bennett, Bart- 
lett, 111. 

CHICKEN CHEESE.— Take a plump chicken, weighing about 

4 or S lbs. when dressed, put on and boil till tender and well done, 



268 FOWL 

remove all the bones and gristly parts and' chop fine With a little 
salt and pepper; boil down the water it was cooked in to la pfc, and 
when it jellies stir it in with the chicken. Make a dressing as fol- 
lows: 1 small loaf of baker's bread put through the meat grinder^ 
and a lump of butter size of an egg, cut fine, a little sage, salt and 
pepper, 2 beaten eggs, stirred in to hold it together; put half of 
the chicken, chopped, in a deep earthen or granite dish, spread 
level; put on the dressing, spread level, then the rest of the minced 
chicken; this will almost fill the dish; set in the oven till hot, then 
set in a cool place over night; when cold, slice and serve. — Mrs. 
Wm. Creger, 742 E. 48th St., Chicago, 111. 

CHOP SUEY (a Chinese Recipe). — Clean and scrape the meat 
from the bones of y 2 chicken, cut into strips about \y 2 in. long and 
y 2 in. wide. If pork is used cut an equal quantity cut in strips the 
same length. Slice I large onion, thin; soak a handful of mush- 
rooms 10 minutes in water, then remove the stems; cut 1 stalk of 
celery into pieces 1 in. long. Chinese potatoes require no cook- 
ing; simply wash and slice. First put chicken and pork into a fry- 
ing pan with fat and fry until done, but not brown or hard. Then 
add the sliced onions and cook ia little. Add mushrooms. Now 
pour enough Chinese sauce over the ingredients to make them 
brown. Add some water and stew a few minutes. Add celery, 
and after a minute add the potatoes. Make a gravy with the broth. 
The Chinese potatoes, mushrooms and Chinese sauce can be pro- 
cured at iany Chinese grocery. If the rice is not cooked properly 
it will detract greatly from the good taste of the chop suey. Other- 
wise it is a very palatable dish. — Mrs. C. A. Cook, 2630 S. State St., 
Chicago, 111. 

CREAMED CHICKEN.— Make a white sauce of 2 tablespoons 
of butter and half as much flour; when it bubbles, add a cup of 
cold chicken, cut into dice, a teaspoon of onion juice, salt and pep- 
per to taste, and enough stock to keep all from burning. Cook for 
10 minutes before stirring in 2 hard-boiled eggs, chopped fine, and 
a cup of rich milk, heated, with a pinch of soda stirred in. — Mrs, 
C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. 

VARIATION I.— Put 1 pt. of cream or rich milk on stove to. 
boil, mix 3 tablespoons of flour, 1 teaspoon of mustard, 2 table- 
spoons of butter, salt and pepper to taste, find add *3 tablespoons 



COOK COUNTY COOK BOOK 269 

of boiling milk; stir all into remaining milk and boil 2 minutes. 
Add 1 pt. of shredded chicken, salmon, fish or oyster meat and 
turn into pan, cover with bread or cracker crumbs, bits of butter on 
top. Bake 20 minutes. — Mrs. Conklin, 914 N. 5th Ave., May wood, 
111. 

VARIATION IL— Boil a 4^-lb. chicken and 4 sweetbreads, 
and when cold cut up as for sialad. In a saucepan put 4 coffee cups 
cream, in another 4 large tablespoons butter and 5 even ones of 
flour; stir until melted, then pour on the hot cream, stirring until 
it thickens; flavor with a small half of grated onion, and a very 
little grated nutmeg; season highly with black and red pepper. 
Put chicken and ingredients together with sweetbreiads and 1 can 
mushrooms (which, if large, should be cut in 4 pieces) in a baking- 
dish; cover with bread crumbs and pieces of butter, and 'bake 20 
minutes. It can be made without sweetbreads, but is not as good. 
Serves 16 -persons. — Mrs. L. Conroy, 512 Cass St., Chicago, 111. 

VARIATION III. — Carve enough meat from a cold roast 
chicken to make a pt. when cut into small dice. Cook together in a 
saucepan a tablespoon each of butter and flour; when they are 
blended pour upon them a cup of white stock, and w j hen this is 
thick, a cup of milk. Stir to a smooth sauce, and add the minced 
chicken. Season to taste. Cook until the meat is very hot, and 
serve. — Mrs. Roger. Rawlings, Chicago Heights, 111. 

CREAMED CHICKEN, POTATOES AND PEPPERS.— 

Saute Yz a green pepper, chopped fine, in 3 tablespoons of flour 
and a y 2 teaspoon of salt; when frothy, add gradually a cup of 
chicken stock and Yz cup of cream, stir until smooth and at the 
boiling point, then set over hot water and heat in the sauce 1 cup 
of chicken, cut in cubes, and J4 cup of cold cooked potatoes, also 
cut in cubes. Turnip, carrot, peas or asparagus tips may be sub- 
stituted for the potatoes. — Mrs. Clark K. M&son, Bensen, 111. 

CREAM FORCEMEAT OF CHICKEN (Ranhofer).— Scrape 
]/ 2 lb. flesh of the chicken from the fibre and pound it in a mortar 
to a smooth pulp, adding a little white of egg occasionally, to facil- 
itate the process; return the pulp to the mortar after sifting and 
pound into it, gradually, 5 oz. butter and 4 yolks or whites of eggs; 
add salt, pepper and nutmeg, and set the mixture upon the ice, 



270 FOWL 

When chilled, 'beat thoroughly, and add to it, slowly, the 1 pt. 
wihipped cream. Shape a little of the forcemeat into a J^-inch ball 
and poach nearly 10 minutes in water just "off the boil." If too 
firm, iadd more cream. If not sufficiently consistent add a little 
more egg. Dark meat of chicken, game, firm fish, turkey or veal 
may be substituted for the chicken. — Mrs. Roger Rawlings, Chi- 
cago Heights, 111. 

CHICKEN CROQUETTES WITH CELERY TOAST.— 

Stew inch lengths of celery until soft; run through a vegetable 
press, mix with a thin white sauce, seasoning with paprika, salt and 
a dash of onion juice; boil up once and put into a pudding dish 
with lalternate layers of lightly toasted bread, which have been 
dipped into the salted water, poured off from the boiled celery. 
Cover and set in the oven for 10 minutes, then serve in the bake- 
dish. — Mrs. Frank Mullins, Franklin, 111. 

CRUSTADES OF CHICKEN.-^Cover the outside of small 
moulds or tin cake cups with thin puff-paste. Prick and bake, re- 
move from the moulds and fill with mixture of mushrooms and 
chicken breasts, chopped fine, and moistened with highly seasoned 
cream sauce. — Mrs. May C. May, Miayfair, 111. 

CURRY CHICKEN.— Cut the chicken at the joints and re- 
move the breast Ibones. Wipe, season w>th salt and pepper, dredge 
with flour and brown lightly in hot butter. Put in a stewpan. Fry 
1 large onion, cut in thin slices, in the butter left in the pan till 
colored, but not 'browned. Mix 1 large tablespoon of flour, 1 tea- 
spoon of sugar and 1 tablespoon of curry powder, and brown them 
in the butter. Add slowly 1 cup of water or stock and 1 cup of 
strained tomatoes, or 1 sour apple, chopped, and salt and pepper 
to taste. Pour this sauce over the chicken and simmer 1 hr., or 
till tender. Add 1 cup of hot milk or cream. Boil 1 minute long- 
er, and serve with a border of boiled rice. Rabbit, veal and lamb 
miay ibe curried in the same way. — Mrs. L. V. Clements, 19 E. 22nd 
St., Chicago, 111. 

CHICKEN CUTLETS, PARKER HOUSE STYLE.— Pre- 
pare a croquette mixture, using the formula given for chicken and 
sweetbread croquettes, 'but omitting the sweetbreads at choice. 
Form the chilled mixture into cutlet shapes, dip into a yolk of egg, 



COOK COUNTY COOK BOOK 271 

beaten and diluted with 1 tablespoon of melted butter to each yolk 
of egg", then into fine bread crumbs, dispose on a buttered baking- 
pan, agate preferred, 'and reheat in a hot oven. Pipe a duchess 
potato mixture on to the edge of the cutlets, brush with beaten 
yolk of egg, and reheat in the oven; fill the open centers with but- 
tered peas or asparagus tips. The asparagus tips may be mixed 
with Hollandaise sauce. Note that the yolks of eggs only are used 
in egging, and that the .cutlets are not double breaded. — -Mrs. Ab- 
ner Grant, Sherman, 111. 

CHICKEN CUSTARD.— Scald together 1 cup of strong chick- 
en stock and 1 cup of cream. Pour it over the well-beaten yolks 
of 3 eggs, and cook in a double boiler tilj sligthtly thickened. Salt 
to taste, and serve cool in custard cups. — Mrs. Robert Randall, 908 
S. 8th Ave., Maywood, 111. 

CHICKEN AND EGGS SCALLOPED.— Strew fine, dry, but- 
tered crumbs over the bottom of a buttered baking-dish, then put 
in a layer of cold cooked chicken, cut into small dice. Cook a tea- 
spoon of chopped onion in a tablespoon of butter, till slightly 
colored, add cup of milk, and when hot stir in % a cup of dry 
bread crumbs. Add a teaspoon of chopped parsley and a little 
sialt and paprika. Let it cool until lukewarm, then stir in 2 well- 
beaten eggs, and pour the mixture over the meat. Cover with fine 
crumbs. Place in the oven and bake, covered, y 2 an hr. Serve in 
the dish in which is it baked. — Mrs. F. C. Winter, Winnetka, 111. 

CHICKEN FRICASSEE.— Singe 'and cut the chicken at the 
joints, in pieces for serving. Cover with boiling water; add 1 
heaping teaspoon of salt, and y 2 a saltspoon of pepper. Simmer 1 
hr., or until tender, reducing fhe water to nearly a pt. Remove all 
the large bones, dredge with salt and pepper, and flour and brown 
in hot butter. Put the chicken on a hot platter. Strain the liquor 
and remove the fat. Add to the liquor 1 cup of cream or milk, 
and heat it again. Melt 1 large tablespoon of butter in a saucepan; 
add 2 tablespoons flour; when well mixed, pour on slowly the 
chicken liquor. Add salt, pepper, y 2 a teaspoon of celery salt, 1 
teaspoon lemon juice. Beat 1 egg, pour the sauce slowly on the 
egg, stir well, and pour over the chicken. The chicken may be 
browned before cooking and then stewed in brown gravy made by 
browning the butter before adding the flour. Half a can of mush- 



272 FOWL 

rooms may be added to improve the flavor, letting them simmer in 
the sauce 5 minutes. Arrange the body of the chicken in the cen- 
ter of the dish, with the wings at the top, the thighs below, and the 
ends of the drumsticks crossed at the tail. If the chicken be not 
fried, it is simply chicken stew, and dumplings may be added. And 
if put into a deep dish with a rich gravy, m>ade as for fricasee, but 
without the egg, and covered with a rich crust of pastry and baked, 
it is chicken pie.— Mrs. J. J. Clason,, 940 Wells St., Chicago, 111. 

FRICASEED CHICKEN.— Carve remains of cold roast fowl 
into nice joints; make gravy by stewing legs and trimmings with 
herbs, onions, seasoning and water, then strain, put in fowl. Warm 
and thicken with flour; stir in 2 yolks of eggs, add these to the 
sauce; let it heat, but do not allow to boil, or it will curdle. — Mrs. 
J. Carey, 3248 S. State St., Chicago, 111. 

CANADIAN FRIED CHICKEN.-^Cut chicken up, boil 1 hr., 
dip each piece in flour. Put into a frying-pan of hot fat and, if de- 
sired, slice over it 1 large potato and 1 large onion, season witlh 
pepper and salt, and. fry until brown. — 'Mrs. J. G. Gilbert, 24 EL 
21st St., Chicago, 111. 

CALIFORNIA FRIED CHICKEN.— 2 young chickens, 1 lb. 
fat salt pork, s'alt and pepper. Clean and cut chicken in pieces for 
serving. Plunge in cold water and drain well, season with salt and 
pepper, dredge with flour. Cut pork in pieces and fry out; cook 
chicken in fat slowly, until well browned and tender; lift chicken 
from pan; add boiling water to gravy, and serve. — Laura Saswell, 
3734 S. La Salle St., Chicago, 111. 

MARYLAND FRIED CHICKEN WITH CORN DODG- 
ERS. — Clean and wipe a chicken and drop the pieces into boiling 
lard. Fry until well-browned and thoroughly cooked. As the 
pieces are cooked remove to a hot platter. When all done, pour 
off the lard, leaving in the pan the gravy of the chicken. Return 
the pan to the fire and pour in 1 cup or more of cream. Dredge a 
little flour; stir; bring it to a boil and let boil 3 minutes. Season 
with pepper and salt, and pour over the chicken. Sprinkle the top 
with some finely chopped parsley. Have ready firm, cold corn- 
meal mush. Cut it into slices, dip them lightly in egg, cover with 
flour, and fry in butter. Garnish the edge of the platter with the 
corn dodgers, and serve. — Mrs. E. D. Kelley, Winnetka, 111. 



COOK COUNTY COOK BOOK 273 

SOUTHERN FRIED CHICKEN.— Prepare chicken, cut up, 
and allow to stand over night in salt and water; when about to 
cook, dry, sprinkle with pepper 'and roll thoroughly in sifted flour. 
Take equal parts of lard and butter, and when boiling hot in the 
frying-pan, drop in the chicken, turning constantly. Cook fast, at 
first, then slowly, until well 'browned. For gravy, dredge in flour 
and add a little water, allow to simmer. Cut a bunch of parsley 
up fine and stir in, at Last add 1 pt. of cream. — Mrs. J. Caters, 3620 
Calumet Ave., Chicago, 111. 

VIRGINIA FRIED CHICKEN.— Joint a tender chicken. Dip 
each piece in beaten egg, then roll in salted cracker dust until 
thoroughly coated. Fry y 2 a l'b. of bacon, sliced thin. When 
crisp, but not browned, strain off the fat and return to the pan. 
Keep the bacon hot while you fry the chicken in the fat, turning 
twice. Should there not be fat enough, ad'd dripping, or cottolene, 
or other fiat, turning twice. When done, arrange upon a hot dish 
and garnish with bacon. — Mrs. W. J. Bruce, 712 La Salle Ave., Chi- 
cago, 111. 

LEFT-OVER CHICKEN FRIED.— Cut cold chicken in 
pieces, dip in paste and fry in hot fat or oil. Riaw chicken may be 
treated in the same way.— Mrs. F. C. Winter, Winnetka, 111. 

CHICKEN FRITTERS.— 'Cook a heaping tablespoon of flour 
in 1 tablespoon of hot butter, and 1 cup of chicken stock, added 
gradually. Season with celery salt and pepper and pour half of 
this sauce into a small, shallow, buttered pan. Chop 1 cup of cold 
chicken, quite fine, season and spread it evenly over the top of the 
sauce after it has thickened. Cover with the remainder of the 
sauce, place on ice, and when very cold and hard cut into roundsj 
or squares. Dip them quickly into batter, and fry in deep hot cot- 
tolene or other fat, or in clarified chicken dripping. These should 
(be prepared over night. The fritters will keep their shape if left 
a long time before the paste is cut up. — Mrs. Allan George, Park 
Ridge, 111. 

VARIATION I. — Take a cold chicken or turkey and remove 
all the meat from the bones. Dip the pieces in batter, and fry in 
hot fat until a light 'brown. Serve fyot. Egg and bread crumbs 
may be~ used instead of the batter, if desired. — Mrs. Gorman, 3855 
Cottage Grove Ave., Chicago, 111. 



274 FOWL 

CHICKEN GIBLETS OR MOCK.— When poultry is in full 
season and the weather is cold, save the giblets of half a dozen 
fowls, boiling them, salting slightly to keep them, and setting in a 
cool place. When you have enougih, chop them, rejecting tough 
portions, and run through a vegetable press. Work to a smooth 
paste with (melted butter, season with paprika, salt and & dash of 
onion juice. Pack down in small jars, pour melted butter over the 
top, and keep in a cool, dry place. If you will boil a few mush- 
rooms in salted water, strain, cut them. into coarse dice and inter- 
sperse throughout the paste, you will have 'a veritable imitation of 
the veritable Strasburg pates. Calf's, lamb's or pig's liver may be 
substituted for fowls. — Mrs. S. A. Liefbin, 3638 Cottage Grove 
Ave., Chicago, 111. 

CHICKEN GOULASH.— Boil the fowl in the usual way. 
When tender, take out, remove the bones and put them back into the 
liquor; cook y 2 hr. »and iagain remove them. Cut the chicken in 
small bits or cubes (keeping out the liver, heart and gizzard). Put 
the chicken in the liquor, add y 2 can of tomatoes or 6 whole ones, 
salt, pepper, s'peck of sugar, and butter; stew until done. Pour 
over 1 doz. slices of buttered toast in a soup tureen. Serve hot.— 
Mrs. E. D. Kelley, Winnetka, 111. 

CHICKEN AND HAM MINCED AND BAKED.— Mix to- 
gether 2 cups of minced cold lamfb, chicken or veal, 1 cup of 
chopped ham and 1 cup of fine bread crumbs. Moisten thoroughly 
with well-seasoned soup-stock. Turn into a greased bake-dish and 
set in the oven until heated through. Break upon the top of the 
mince, 'as many eggs as will lie side by side on it, sprinkle with, 
salt and pepper, return to the oven and bake until the whites are 
set and firm. Send to table in a baking-dish. — Mrs, May C. May, 
Mayfair, 111. 

CHICKEN HOLANDAISE.— Cook \y 2 tablespoons of butter 
and 1 teaspoon of finely chopped onion 5 minutes, add 2 table- 
spoons corn starch; and gradually 1 cup chicken stock. Add 1 tea- 
spoon lemon juice, Yz cup finely chopped celery, % teaspoon salt, 
a few grains of paprika and 1 cup cold cooked chicken cut in cubes; 
and when well heated, add the yolk of 1 egg y slightly beaten, and 
cook 1 minute. Serve with buttered graham toast. — Mrs. Joseph 
King, Kenilworth, 111. 



COOK COUNTY COOK BOOK 275 

HUNGARIAN CHICKEN OR PAPRIKA HUHN.— Put 1 

heaping tablespoon of dripping in a tight stew-pan, add 2 good- 
sized onions, sliced thin, and left in long strips. When slightly 
colored, add y 2 teaspoon of Hungarian pepper or paprika, mix 
well and let them brown. Then add the chicken, cut in pieces, and 
salted and peppered. Brown well, turning often. Then add stock 
or water, till nearly covered. Stew until tender. Just before 
serving, take out the meat, put on a hot platter, and add a full cup 
or more of thick, sour cream. • Just let it scald, but not boil, pour 
over the chicken, and serve at once. — Mrs. B. Gross, 533 E. 43rd 
St., Chicago, 111. 

ITALIAN CHICKEN.— Boil a whole chicken in lightly salted 
water until tender. While cooking, dip out into a granite kettle a 
pt. of broth and put with it 1 sliced onion, 1 tablespoon of butter,; 
salt and pepper, and J4 cup of macaroni, broken into bits. Cook 
till water has nearly boiled away, add 1 cup of milk and cook 
slowly, till the macaroni has absorbed the milk. Sprinkle grated 
cheese over it. Boil the chicken broth till reduced to 1 pt.; thicken 
slightly. Pour the macaroni over the chicken and the thickened 
sauce over the whole; on the top sprinkle a little grated cheese. — 
Mrs. E. D. Kelley, Winnetka, 111. 

JELLIED CHICKEN ON BREAD.— Boil a chicken in as 
little water as possible, till the meat falls from bones, chop and 
season with pepper and salt. Put in a mould alternate layers of 
meat and of hard-boiled tggs f sliced thin, until the dish is full, boil 
down the liquor half, while warm add a tablespoon gelatine; when 
dissolved pour into the mould over the meat; set in a cool place 
over night to jellyl — Mrs. D. E. Gentry, Glencoe, 111. 

VARIATION I.— Boil a chicken the day before it is to be 
used. When the liquor is cold, skim from it every bit of fat. 
Soak y 2 cup of gelatine in a cup of cold water for 2 hrs. Remove 
all skin from the chicken and cut the meat into neat dice. Cut 24 
French mushrooms into halves. Stone and halve 24 large olives. 
Bring to a boil and strain a pt. of the chicken liquor; stir into it 
the soaked gelatine and set aside to cool. As it begins to thicken 
lay ia stratum of the chicken in a buttered mould, sprinkle with 
pepper and salt and a few halved olives and mushrooms, pour upon 
this the liquid jelly. Then add more chickens, mushrooms and 



276 FOWL 

olives; pour upon them more jelly, and proceed until the mould is 
full. Set in a cool place for 24 hrs. before using. Lay a warm 
cloth for a moment about the mould, then invert it upon a chilled 
platter. This loaf is delicious served with lettuce and mayon- 
naise. — Mrs. Bessie Hammond, 3200 S. Wabash Ave., Chicago, 111. 

VARIATION II.— Cook the cihicken tender, then take out 
chicken, remove all the meat and skin, and return and bring to 
simmer for an hr. Take J4 box gelatin, dissolve in water, strain 
the liquor from the bones, then add the gelatin to the liquor, add 
1 small onion, when boiling, add 3 cloves; when done put layer of 
chicken and hard-boiled eggs, put some of liquor in a mould first, 
then after it hardens, layer of chicken, then eggs. When full, 
pour remainder of liquor over cold. Wihen all done, put in cold 
place. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

CHICKEN AND MACARONI.— Boil y 2 a package of mac- 
aroni or spaghetti tender; drain, drop into cold water and drain 
again. Lay on a biscuit board and cut into pieces about y 2 inch 
long. Thicken a pan of chicken stock with a tablespoon of flour 
rubbed into 1 of butter. Stir into this a cup of cold boiled or 
roast chicken, chopped fine, and the cold macaroni. Last of all, 
beat in slowly* a whipped egg, remove from the fire, season to 
taste, turn into a greased pudding dish, sprinkle crumbs over the 
top and bake for y hr. Serve with grated cheese. You may use 
veal if you have no chicken. — Mrs. Joseph King, Kenilworth, 111. 

MINCED CHICKEN IN GREEN PEPPERS.— Mince enough 
cold chicken to make a cupful, and stir into it 1 tablespoon of minced 
ham and 1 of melted butter. Season to taste. Cut the stems from 
green peppers, so that they will stand upright. Cut off the tops of 
the peppers, remove the seeds and membrane and fill with the 
minced chicken 'and ham. Stand the peppers on end in a baking- 
dish, pour about them a cup of chicken stock and bake */> an hr. — 
Mrs. E. D. Bennett, Bartlett, 111. 

CHICKEN MINCED ON THE HALF SHELL.— Cut fine 
sweet peppers in half lengthwise; remove core and seeds, taking 
care not to touch the sides of the peppers, and soak for an hr. in 
cold water, sligihtly salted. Mirfce fine the cold meat of a chicken, 
•and add to it one-fourth as much fine crumbs as you have chicken, 



COOK COUNTY COOK BOOK 277 

moisten with gravy or sauce; fill the peppers, sprinkle fine crumbs 
over the top, dot with bits of butter, bake V 2 an hr., then brown. — 
Mrs. Allan George, Park Ridge, 111, 

CHICKEN WITH MUSHROOMS.— Cover y 2 pt. of mush- 
rooms, cut into small bits, with hot water and cook 5 minutes. 
Skim them out and lay on a hot dish. Add enough milk to the 
liquid to make a cup. Thicken with a tablespoon of flour, rubbed 
smooth with 1 of butter. Season with a saltspoo'n of salt and l / 2 
as much of white pepper. Add the mushrooms and 1 lb. cold roast 
chicken, cut into dice shape; cook 3 minutes, stirring constantly. 
Serve on a hot platter. — Mrs. E. D. Kelley, Winnetka, 111. 

CHICKEN OMELETTE.— Beat 4 -eggs very light, season 
with salt and pour into a greased frying-pan. Have ready a cup 
of minced chicken (heated), and a pt. of hot white sauce in which 
a tablespoon of minced parsley has been stirred. When the ome- 
lette is "set" and ready to be removed from the pan, sprinkle over 
it the minced chicken, fold it over and transfer to a hot platter. 
Pour the white sauce about the omelette. — Mrs. May C. May, May- 
fair, 111. 

CHICKEN AND OYSTERS A LA METROPOLE.— Make a 

sauce of V\ cup butter, *4 cup of flour, y 2 teaspoon salt, % tea- 
spoon pepper, 2 cups of cream; add 2 cups cold cooked chicken 
and 1 pt. oysters, drained and cleaned; cook until oysters are 
plump. Serve sprinkled with l /s cup finely chopped celery. — Mrs. 
Frank Mullins, Franklin, 111. 

CHICKEN PANADA.— Rub together in a mortar y 2 cup of 
the meat from the breast of a cold chicken with y 2 cup of stale 
bread, add slowly the water in which the chicken has been boiled, 
or some broth entirely free from fat. Boil for a few minutes and 
pass the whole through a fine sieve. — Mrs. E. D. Kelley, Winnetka, 
111. 

VARIATION I. — 1 cup of cold roasted or boiled chicken, 
pounded to a paste. Add y 2 cup of stale bread crumbs, and 
enough boiling chicken liquor to make it a thick gruel. Salt to 
taste. Boil 1 minute, and serve hot. When the chicken has been 
roasted, boil the bones to obtain #he liquor.— Mrs, C, E, Worth, 
Wheeling, 111, 



278 FOWL 

PANNED CHICKEN.— Singe, remove the head and feet, split 
down the back and remove the intestines. Wipe the chicken in- 
side and out; cross the legs and fold, back the wings and with ,a 
masber flatten the breast bone with a potato masher. Place these 
in a pan, bone side down; dust lightly with pepper, baste them all 
over with melted butter, add a y 2 cup of stock and put them in a 
very hot oven; baste again with melted butter in about 15 min- 
utes; dust them with salt and cook 30 minutes longer; if the oven 
is hot, cook 54 of an nr - Garnish with parsley and serve with 
them plain cream sauce, made in the pan in which they were 
cooked. If for supper, serve with corn bread, waffles or milk bis- 
cuits. For luncheon, peas and cream sauce only. — Mrs. Wm. 
Hughes, 361 Institute Place, Chicago, 111. 

PATE DE FOI GRAS.— Boil livers of 4 fowls till quite done, 
drain and wipe dry; when cold rub to a paste, simmer 3 table- 
spoons of melted butter and 1 chopped onion for 10 minutes, 
strain through thin muslin, turn into a large dish and mix it with 
salt, pepper and 1 tablespoon of Worcestershire sauce. Work all 
together; butter a small earthen jar and press the mixture down, 
interspersing with square bits of boiled gizzard (from 4 fowls) to 
represent truffles; cover all with melted butter and set in a cold 
place. — Eloise Jennings, Winnetka, 111. 

PICKLED CHICKEN.—Boil 4 chickens till meat falls from 
bones. Put the meat in a stone jar and pour over 3 qts. of cold 
cider-vinegar and \ T / 2 pts. water, in which the chicken was boiled. 
Add spices and let stand 2 days. — Mrs. E. D. Kelley, Winnetka, 111. 

CHICKEN PIE.— Line a deep biscuit pan with pastry made 
as follows: 1 part ice cold water and 1 part of thick, sour cream,, 
with 1 teaspoon soda and 2 of creaim of tartar to 1 qt. of flour; 
bone the chicken and distribute white and dark meat evenly over 
crust, sprinkle rolled crackers y 2 inch deep in depth over meat 
wUien pan is half filled. Simmer broth to a good strength, thicken 
and season as for gravy; pour in pan enough to nearly cover sec- 
ond layer of meat; leave opening in top of crust for escape of 
steam; bake 40 minutes. — Mrs. B. Hubert, 3733 Elmwood Ave., 
Chicago, 111. 

VARIATION I. — Cut the chicken in pieces and boil nearly 
tender, make a rich crust with an egg or two to make it light. 



COOK COUNTY COOK BOOK 279 

Season with the chicken and have slices of ham with pepper and 
salt, mace, nutmeg, and cayenne. Put them in layers; first the 
ham, chicken for meat balls and hard-boiled eggs in layers. Make 
a gravy of knuckle of mutton bones seasoned with herbs, onions, 
pepper, etc. Pour it over the contents of the pie and cover with 
paste. Bake 1 hr — Mrs. B. Jackson, 44 W. 35th St., Chicago, 111. 

VARIATION II. — To make a medium-sized pie requires 1 
good-sized chicken, which should be carefully dressed, then boiled 
in water sufficient to cover it,' until thoroughly done and add a 
little salt and a very little pepper. When so well done that meat will 
slip from bones, take bird out of the kettle, remove the meat, break 
it into pieces as large as the two fingers. The kettle with the 
gravy has meanwhile been boiling, and should continue to boil un- 
til nearly all the water is absorbed. When water is boiled out, put 
broken up chicken into the kettle and allow it to cook, watching it 
very closely that it does not burn, stirring frequently. In this 
way it gets the delicious browned taste that add so* much to this 
dish. Prepare a crust in same way as ordinary puff paste is made. 
Line a deep pan with the paste, break an tgg into the dish and 
•thoroughly wet the inside of the crust. Place the chicken in, then 
put a top crust on, leaving a hole in the top so as to keep moist 
by adding liquor in which there is butter. — 'Mrs. Martin Logan, 
2841 South Park Ave., Chicago, 111. 

VARIATION III.— BoiLthe chicken until tender, having first 
put in 2 medium-sized potatoes and 2 large onions, sliced very thin, 
pepper and salt, or any seasoning one may wish; thicken gravy 
nicely with a little flour and w<ater, having enough to cover chick- 
en; now pour all into granite pan, until crust is prepared. Make a 
pie crust J^ an inch thick, and not too rich. This pie will bake in 
quick oven from 20 minutes to J /> hr. — Mrs. A. L. Martin, 3321 S. 
State St., Chicago, 111. 

CHICKEN AND HAM PIE.-^Cut up and stew the chickens, 
as in last recipe. Have ready 4 good-sized slices of cold boiled 
corned ham, cut into strips. Put a layer of ham in the bottom of a 
buttered bake-dish, season with chopped mushrooms and parsley, 
salt and pepper, and add a layer of white sauce, the base of which 
is the liquor in which the chickens were cooked. Next place in 
the dish the pieces of chicken in regular order, and upon these the 



280 FOWL 

yolks of hard-boiled eggs. Repeat the seasoning and the s'auce, 
lay a few strips of ham over the top, cover with a good paste, wash 
the pie with ibeaten egg and hake for \y 2 hrs. If you have no 
mushrooms, you may substitute a little mushroom catsup. — Mrs. 
M. Maston, 917 W. Monroe St., Chicago, 111. 

PILAFF. — Singe, draw and disjoint 1 chicken as for a fricasee, 
put 2 tablespoons of butter in a saucepan, add 1 onion, sliced, stir 
until the onion is thoroughly cooked, but not browned, put in the 
chicken, stir for a moment, without browning, then cover with 
boiling water, cover the saucepan and bring to boiling point; push 
to the back part of the stove where it will just simmer for Y^ of 
an hr. Wash y 2 pt. rice and let it stand in water an hr.; drain, 
and sprinkle it carefully over the top of the chicken; add the salt 
and pepper; cover the kettle and cook for 30 minutes longer; the 
rice will now have absorbed every particle of water in the sauce- 
pan, so toe very 'careful that it does not scorch. Rub together 2 
tablespoons of ibutter and 2 of flour; add 1 pt. strained tomato, 
stir until boiling. Dish the chicken, putting the rice over the top; 
add to the tomato a y 2 teaspoon of salt, a saltspoon of pepper, and 
strain carefully over the rice. Sprinkle over it «a little chopped 
parsley and send at once to the table. This dish may also be made 
from cold, left-over chicken. It is exceedingly good made from 
mutton. — Cora D. Masters, 124 E. 41st St., Chicago, 111. 

VARIATION I. — Warm 1 pt. of canned chicken, or cold roast 
or boiled chicken, in 1 pt. of water till the meat is very tender. 
Skim out the meat, and add to the liquor 1 pt. of strained tomatoes. 
Season highly with salt, pepper, finely chopped onion^ and curry or 
chutney sauce. When 'boiling, add 1 cup of well-washed rice, and 
cook 20 minutes, or till the rice is soft. Add the pieces of chicken 
and y 2 a cup of butter or cream. Wlhen (hot, turn out on a platter, 
and garnish with triangles of toast. — Mrs. Robert Randall, 908 S. 
8th Ave., Miaywood, 111. 

PRESSED CHICKEN.— Boil a fowl in as little water as pos- 
sible, till the bones slip out and ithe gristly portions are soft. Re- 
move the skin, pick the meat apart, and mix the dark and white 
meats. Remove the fat and season the liquor highly with salt and 
pepper; also with celery salt and lemon juice. Boil down to 1 cup 
•and mix with the unea't. Butter a mould and decorate the bottom, 



OOOK COUNTY COOK BOOK 281 

WT*T r r 

and sides with slices of hard-boiled eggs; also with thin slices of 

tongue or ham, cut into round or fancy shapes. Pack the meat in, 
and set away to cool, with a weight on the meat. When ready to 
serve, dip the mould in warm water, and turn out carefully. Gar- 
nish with parsley, strips of lettuce or celery leaves, and radishes or 
beets.— Mary E. Stark, 3753 Armour Ave., Chicago, 111. 

VARIATION I. — Stew a chicken in just enough water to cov- 
er it and until the meat drops easily from the bones. Add a little 
salt and pepper. Remove bones and gristle, chop the meat; put it 
back into the broth and heat again. Line a dish with slices of 
hard-boiled egg; pour chicken into it and let set. When it may be 
cut in even slices. — Mrs. W. Sportley, 3638 Forest Ave., Chicago, 
111. 

POTATOES WITH CHICKEN.— Use 2 cups hot mashed po- 
tatoes, a piece of butter size of an egg, lyi cups hot milk, beaten 
yolks of 2 eggs, salt and pepper to season, and a little minced cel- 
ery. Beat till all are thoroughly mixed, then fold in the 'beaten 
whites of eggs. Pour in a border mould, bake in a .hot oven. 
Turn out on a hot dish, and fill center with stewed chicken. — Mrs. 
John H. Snyder, 1337 W. Madison St., Chicago, 111. 

POTTED CHICKEN.— To every lb. of cold roast or boiled 
chicken allow *4 lb. of butter, salt and cayenne to taste, 1 teaspoon 
of pounded mace, y 2 of a small nutmeg. Cut in small pieces, pound 
together till reduced to a small paste. Pack closely in jelly glasses 
and cover with clarified butter. A few slices of ham may be 
added.— Mrs. E. 'D. Kelley, Winnetka, 111. 

RAGOUT OF CHICKEN.— Singe, draw and cut the chicken 
into joints, put rough pieces and dark meat in the bottom of the'; 
saucepan, the white meat on top, flesh side down. Pour over 1 qt. 
of boiling water, cover the saucepan, bring to boiling point, then 
push to the back part of stove, where it will simmer, for 30 min- 
utes. Add 2 bunches of celery, cut into pieces a y 2 inc'h long, a level 
teaspoon of salt and saltspoon of pepper; cover and simmer Y of 
an hr. When the meat is tender, dish carefully, putting the rough 
pieces underneath, and cover over the celery. Rub together 2 ta- 
blespoons of butter and 2 of flour. Add the liquor in which the 
chicken was cooked, and stir until 'boiling, take from the fire, add 



282 FOWL 

the beaten yolks of 2 eggs, strain this over the celery, garnish with 
baked dumplings, and send at once to the table. Serve with crab- 
apple or quince jelly. Plain boiled rice may be served instead of 
dumplings. — Mrs. S. Smith, 4543 S. Dearborn St., Chicago, 111. 

ROASTED BONED CHICKEN.-,Spread chicken on board, 
skin side down, turn the flesh of legs and wings right side out >and 
stuff with forcemeat into shape. Equalize the meat as well as pos- 
sible, placing against the little strip of white meat only the dark 
meat, dredge with salt and pepper. Make a roll of the forcemeat 
and lay it in the chicken, draw the skins up and sew it together se- 
curely. Turn it over, place legs and wings into the position of a 
trussed fowl. Press the (body into natural shape, and tie securely. 
Cover with slices of salt pork, and roast, allowing 20 minutes to the 
pound; baste frequently. Remove pork last IS minutes, dredge with 
flour, let brown, serve with giblet or tomtato sauce. — Mrs. J. Smith, 
65 E. 46th St., Chicago, 111. 

STEAM ROAST CHICKEN.— -This is a recipe by a former 
chef of royalty in Austria. Roast a chicken in a covered roastmg- 
pan or in a Dutch oven from y 2 to 3i hrs., according to size of 
chicken, basting with bouillon.' — Mrs. N. Siegel, 4941 Vincennes 
Ave., Chicago, 111. 

A NICE WAY TO ROAST CHICKEN.— Take a young 
chicken and bone, as for stewing, and roll each piece in flour till 
your pan is full, or till you have plenty, then sprinkle with pepper 
and salt and a liberal sprinkling of butter, and set in the oven and 
roast till done, or about 1 hr.— JMrs. M. Sims, 3717 S. La Salle St., 
Chicago, 111. 

CLARET OR BORDELAISE SAUCE FOR ROAST 
CHICKEN. — Make a brown sauce 'by substituting browned flour for 
white and adding a teaspoonful of kitchen bouquet. Season with 
onion juice, salt and pepper, boil 1 minute, pour in a wineglass of 
claret, heat for y 2 a minute more, and serve. Serve with any kind 
of roast meats and poultry. — Mrs. Amelia Scott, 2972 Armour Ave., 
Chicago, 111. 

CHICKEN SAUTE.— Take a young, tender chicken, cut it up 
in pieces. Put in a saucepan a piece of butter the size of an egg 
and % lb. of pork, cut into dice. Set it on a good fire, and when 



COOK COUNTY COOK BOOK 283 

the butter begins to (brown put in the chicken. Let it brown well; 
then sprinkle a tablespoon of flour over it; stir and mix thoroughly. 
Add 2 /z cup of white wine and l /z cup of water. Stir again, add pep- 
per, 1 clove of garlic, 2 shallots, a few sprigs of parsley tied with 1 
bay leaf and about a dozen small, white onions. Cover and cook 
for 40 minutes. When cooked, serve with the meat on the center 
of the dish, the onions around it, and the gravy strained over; 
sprinkle chopped parsley on the top. Mushrooms can also be 
added, allowing them 25 minutes to cook.— Mrs. Agnes Scales, 
3524 S. La Salle St., Chicago, 111. 

SCALLOPED CHICKEN.— Take equal pants of cold chicken, 
boiled rice, or macaroni and tomato sauce. Put in layers in a shal- 
low dish, and cover with buttered crumbs. Bake till brown. Cold 
roast turkey, using stuffing and gravy, may be prepared in the same 
way. — Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. 

CHICKEN SCALLOPS.-^Chop the meat fine and to 2 cups 
add a tablespoon of butter, 2 tablespoons of bread crumbs, y 2 a cup 
of boiling water, salt and pepper to taste. Put these all into a 
saucepan and stir while heating. Lastly, put in 2 raw eggs, beaten 
light, and take from the fire. Fill baking-cups two-thirds full of the 
mixture, set in a pan of boiling water, and bake about 25 minutes. 
Turn out carefully into a heated dish, and pour white sauce around 
them. — Mrs. Chris. Worthington, Des Plaines, 111. 

SMOTHERED CHICKEN.— Clean a chicken, too old for 
broiling; split down the back, and put in breast upwards in a shal- 
low pan; pour over it 1 cup of boiling water and cover tightly to 
keep in the steam. Cook y 2 >an hr.; then ibaste with the hot water, 
rub all over with softened butter, and dredge with salt and pepper. 
Baste often, keep closely covered, and cook till tender. It should 
be yellow, not dark brown. Thicken the gravy; add chopped pars- 
ley, salt and pepper, and pour it over the chicken. — Mrs. Harry 
Silbiger, 2638 Cottage Grove Ave., Chicago, 111. 

CHICKEN STEW WITH BISCUIT.— Boil the chicken same 
as for fricasee, then take it out. Put it in a frying-pan with butter 
and let brown on both sides, pour in the gravy left in the kettle. 
Let come to a boil, thicken. Break open some cream biscuits, but- 
ter each half land pour over the gravy. — Mrs. E. D. Kelley, Winnet- 
ka, 111. 



284 FOWX 

STEWED CHICKEN WITH SALT PORK.— Prepare chick- 
en the same as for fried chicken, cut in pieces and put on the fire: 
in a kettle with cold water enough to cover well; add a little salt 
pork and 'boil until tender. Break open some baking-powder bis- 
cuits, place on a platter; on these put the chicken; thicken the 
gravy, with flour, add seasoning land cream; pour this over the 
chicken and serve at once. — Mrs. E. D. Kelley, Winnetka, 111. 

STEWED CHICKEN.— Place a layer of bacon in bottom of 
stew-kettle, then a layer of chicken, season and sprinkle a little 
flour, and repeat. Fill kettle with water until within y 2 inch of top 
of meat, cover tightly and cook about 2 hrs.; do not stir, only turn, 
round in the pot. Skim off the grease, add butter and a little flour 
for gravy. — 'Mrs. B. Siberman, 4801 Prairie Ave., Chicago, 111. 

BRUNSWICK STEW.— Disjoint 1 fowl, cut 3 or 4 oz. of ham 
in pieces and saute them in the 3 tablespoons of hot lard to a 
golden brown; remove the chicken to a stew-pan (iron must not be 
used) and saute, 1 sliced onion and 1 qt. of green okra pods, 
cut in pieces; then add Yz cup of flour and, when well blended with 
the fat, of which: may : be needed more, add gradually a qt. of water; 
when Iboiling add to the chicken with another qt. of water, 3 or 4 
tomatoes, skins removed, y 2 small pod of red pepper, J/3 of a bay 
leaf, 2 sprigs of thyme, and a little salt; let simmer, covered, very 
slowly, until the fowl is cooked, adding more water, if needed, also 
salt. In serving, add a spoon of boiled rice to each plate. — Mrs. G. 
E. Worth, Wheeling, 111. 

VARIATION I. — 2 squirrels, well skinned and cleaned, or 2 
imall chickens; put into a large kettle with 2 qts. of cold water., 
Add 1 slice of bacon, 2 qts. of tomatoes, 6 large potatoes, slice;d 
cliir, 1 qt. of Lima beans, 2 lar^e onions, sliced, 1 tablespoon of 
salt, and y 2 a teaspoon of pepper. Let it stew until tender. Add 
more water as it boils away. Add 6 ears of corn cut from the co'b, 
cook 20 minutes longer, being very qareful not to let it burn. — Mrs. 
C. E. Worth, Wheeling, 111. 

CREOLE STEW.— Disjoint the chicken after it has been 
singed and drawn; put 2 tablespoons of butter into a saucepan, add 
3 good-sized onions cut into thin slices, stir until the onion is 
cooked, without browning; now put in the chicken, the rougher 
pieces down, the white meat on top; add a clove ot garlic, masihed, 



COOK COUNTY COOK BOOK 285 

y 2 pt. of finely chopped celery and sufficient strained tomato to 
just cover the chicken, about 1 qt.; bring to boiling point and sim- 
mer carefully for 1 hr.; this must scarcely boil; add a level teai- 
spoon of salt, and a y 2 teaspoon of pepper, or 1 sweet red pepper, 
chopped fine; now add 1 pt. of fresh corn, cut from the cob, or 1 
can of corn; let this heat thoroughly; dish the chicken in the mid- 
dle of a large platter, put over the corn and sauce. Cover this 
with finely chopped parsley or chives, and send at once to the table. 
Serve with it plain boiled rice and baked bananas. — Mrs. Charles L. 
Rosser, 26 S. Aberdeen St., Chicago, 111. 

MOCK OR VARIATION TERRAPIN.— Add to 1 cup white 
sauce, \y 2 cups cold chicken or veal, cut in dice, the yolks and 
whites of 2 hard-boiled eggs, finely chopped, *4 teaspoon salt, and 
a few grains of cayenne; cook 2 minutes, then add 3 tablespoons of 
sherry wine. — Mrs. Clark Mason, Bensen, 111. 

VARIATION I.— Boil 1 cup of milk; thicken with butter size. 
of an egg and a little flour; add 1 cold chicken and 4 hard-boiled 
eggs, chopped fine. Season with salt and pepper. Let boil up, and 
serve hot.— Mrs. E. D. Kelley, Winnetka, 111. 

CHICKEN OR TURKEY TIMBALES.— Boil 8 eggs very 
hard, and leave them in cold water for 2 or more hrs. Take the 
shells off, cut in half, and extract the yolks. Chop the whites, be- 
fore running them through a vegetable press. Mix with them 4 
heaping tablespoons of the breast of chicken or turkey, minced as 
finely as possible; season with y 2 a teaspoon of onion juice, pap- 
rika, and celery salt to taste, and mix to a white paste, with the 
whites of 3 eggs, beaten to a standing froth. Have ready enough 
buttered "nappies" or pate pans to hold the mixture; fill them, set 
in a pan of hot water, and bake 20 minutes in a quick oven. Turn 
out upon a hot platter, pour a good white sauce about the base, 
heap a teaspoon of the powdered yolks on the top of each, and 
serve. The yolks are prepared by running through a colander, or 
better still, a vegetable press. — Mrs. Frank Mullins, Franklin, 111. 

TOMATOES STUFFED WITH CHICKEN.— Select large, 

firm tomatoes, cut off the tops and scoop out the inside pulp. Do 
not peel. Chop fine a cup of cold meat, it may be fowl, tongue or 
ham< or even lamb, mutton or beef, if the latter are well seasoned. 



286 FOWL 

With the meat put y 2 a cup of fine bread crumbs, a tablespoon of 
butter, and salt, pepper, parsley and onion juice. The quantity of 
these to be used must be determined by the amount of seasoning 
there is already in the meat. After sprinkling the insides of the 
tomato shells with a very little salt and pepper, fill them with the 
mixture of meat, crumbs, etc. If this seems too dry, it may be 
moistened with a small quantity of gravy or soup stock, or even 
with milk or cream. Arrange the tomatoes in a pudding dish, re- 
place the tops, lay a cover over them, and bake half an hr. Serve in 
the dish in which they were cooked.— Mrs. Abner Grant, Sher- 
man, 111. 

DUCK 

BRAISED DUCKS.-— Young ducks are essential for this pur- 
pose. Lay 3 slices of fat corned ham upon the grating of your 
roaster, and upon them a minced onion, a stalk of celery; chop a 
slice of carrot and a tablespoon of chopped parsley. Clean and 
truss, but do not stuff the ducks; lay them upon the prepared "bed" 
and pour la cupful of boiling water over them. Cover the pan and 
let them cook, closely covered, in a moderate oven for about 2 hrs. 
Take up the ducks, strain the liquor from 1 the pan, and let it cool 
enough to remove all the fat. Then put it into a saucepan and let 
it boil. Add 1' teaspoon of lemon juice, and thicken it slightly with 
browned flour. Return the fowls to the sauce till hot again, then 
serve with the sauce poured over them.— -Mrs. Frank Mullins, 
Fr.anklin, 111. 

DUCKS. — When roasted, use dressing as for turkey, with the 
addition of a few slices of onion; many cooks lay over the game 
slices of onions, which take away the fish flavor, removing the onion 
before serving. Make a sauce with the drippng in the pan in which 
the game is roasted, and to which are put the chopped giblets, 
which are previously well cooked; thicken the gravy with brown 
flour, moistened with water. Serve with currant jelly. — Mrs. L. C. 
Crawford, 1003 S. 3rd Ave., Maywood, 111. 

DUCK AND GREEN PEAS.^-Cut the rind from y 2 lb. of 
lean bacon. Divide it into pieces 2 inches square and fry a light 
brown with butter. Dredge in a little flour, and stir 3 minutes. 
Add a pint of broth, an onion stuck with cloves, a bunch of sweet 



COOK COUNTY COOK BOOK 287 

herbs, salt and pepper. The duck should be previously fried or 
roasted for 10 minutes, and put into the stewpan with the gravy 
and stewed slowly for 1% hrs., or until tender. Stew a qt of peas 
with butter in another pan. Place the ducks and peas on a hot 
dish, pour over them the gravy, strained and thickened, and serve 
hot.— Mrs. C^ J. Jeffries, Winnetka, 111. 

COLD DUCK STEWED WITH GREEN PEAS.— Cut a cold 
roast duck into even sized pieces, season with a dash of cayenne 
pepper and salt, add the finely minced peel of J4 a lemon. Put into 
a stewpan and pour over % Pt- °f good gravy, and place it over a 
clear fire to become very hot, but do not let it boil. Boil a qt. of 
green peas, drain, and season with butter, pepper and salt, pile 
them in the center of a hot dish, arrange the pieces of duck around 
them, and serve. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 
111. 

"CREOLE" SALAMI OF DUCK.— Melt in a saucepan 2 ta- 
blespoons of butter, and stir into this a J4 tablespoon each of 
chopped ham, onion, celery, sweet pepper and parsley, with a table- 
spoon of flour, a % of a teaspoon of salt, and a Yz teaspoon of pap- 
rika,. Stir for 3 minutes, then add a cup of consomme, 2 cloves 
and a blade of mace. Simer for an hr.; strain, and add to it 2 cups 
of cold duck, cut into neat pieces an inch long. Boil 1 minute to 
heat the meat thoroughly, and. serve. Garnish with sippets of 
fried bread. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. 

ROAST MALLARD OR TEAL DUCK.— Singe, draw and 
remove all the tiny pin feathers. Then wash very quickly, both 
inside and out, with cool water, and wipe perfectly dry. P A or the 
stuffing take equal parts of chopped tart apples, and sifted bread 
crumbs, which have been browned in the oven, and boiled onions. 
Season highly with salt, pepper, and a little sage, and moisten with 
2 or 3 tablespoons of melted butter. Stuff the ducks, sew and 
truss. Put on a rack in a pan, sprinkle with salt pork and put inio 
a very hot oven. In about 5 minutes the ducks will be light brown. 
Now reduce the heat and pour into the pan a very little water. 
The dripping fat will burn unless a little hot water is added. Baste 
every 4 or 5 minutes. In 40 minutes the ducks will be sufficiently 
cooked, if liked a trifle rare, but many prefer a longer cooking. 
When nearly done, the pork must be removed and the birds evenly 



288 FOWL 

browned on all sides. Serve with olive sauce. — Mrs. Joseph King, 
Kenilworth, 111. 

PEANUT STUFFING FOR DUCKS.— Prepare the ducks for 
roasting and make a stuffing of bread crumbs seasoned with but- 
ter, pepper and salt. Chop a cup of roasted and shelled peanuts 
to a powder and rub them into the bread crumbs. Stuff the ducks 
with this mixture and roast, basting frequently. — Mrs. Chris. 
Worthington, Des Plaines, 111. 

GOOSE 

DEVILED GOOSE.— .Clean the goose and wiping it w ell with 
a damp cloth, plunge it into a kettle of boiling water, -and boil 
moderately for 1 hr. Take it from the kettle, drain well, and wipe 
it dry. Fill the body and neck with potato stuffing, truss and sew 
up the same as directed for roast turkey, and roast in a very hot 
oven, allowing 15 minutes to 1 lb. Pour over it the following mix- 
ture, and baste frequently: 4 tablespoons of vinegar, 1 tablespoon 
of pepper, 2 tablespoons of made mustard. Boil the giblets and 
make the gravy as directed in sauces for fish, meats, poultry, etc. 
An old goose should be boiled 2 hrs., instead of 1 hr. — Mrs. Rob- 
ert Randall, 908 S. 8th Ave, Maywood, 111. 

JELLIED GOOSE (German Style).— Put 1 whole goose (not 
too fat), head, neck, heart, lungs, gizzard and feet vscald and skin 
the feet), together with 2 well-cleaned disjointed calf's feet, in a 
granite pot, cover with water and boil, skimming carefully until it 
looks clear, add 2 heaping teaspoons each of white peppercorns and 
allspice, several Large onions, 4 bay leaves, 1 carrot, 1 parsley root, 
part of a celery root, rind and juice of 1 lemon, salt, and enough 
white-wine vinegar to give it a sour taste, boil until the meat is 
well done, remove the fat, as it rises, and strain, boiling hot, 
through a white flannel bag to cool. After the meat has cooled 
separate it from the breast bone, cut it in narrow, bias strips, cut 
the legs and the rest of the goose joints, add the head, neck, etc., 
put all together in a porcelain dish, well oiled, with almond oil or 
greased with lard. Free the jelly of every particle of fat, remove 
all that is clear, melt and pour gradually over the meat. Do not 
turn it out until ready to serve. — Mrs. E. D. Kelley, Winnetka, 111. 



COOK COUNTY COOK BOOK 289 

VARIATION I. — Stuff the roast in same manner as ducks; 
many cooks cover poultry with a paste of flour and water while 
baking, removing it before being served. — Mrs. Allan George, 
Park Ridge, 111. 

ROAST GOOSE WITH POTATO STUFFING.— Singe the 

goose, wash it carefully in hot water and wipe it dry before draw- 
ing. Then fill it with potato stuffing and stitch up the openings 
and truss or tie the goose into shape. If it is not fat, lay thin 
slices of pork upon the breast and bake in a hot oven for 45 min- 
utes; but if the goose has considerable fat, omit the pork. Remove 
the goose from the oven, pour out all the fat, sprinkle the bird all 
over with salt and pepper, dredge it with flour, and bake again. 
When the flour is of an attractive color, pour 1 teaspoon of hot 
water into the pan, and baste the goose often, dredging it each 
time with a slight sifting of flour to absorb the fat. A small goose 
should 'bake at least 2 hrs., if frequently basted; and a large one 
will require more time in proportion. Remove the goose from the 
pan, drain off most of the fat, a.dd y 2 pt. of water, and thicken, if 
necessary, with ibrowned flour; salt to taste. Garnish the goose 
with parsley and serve the gravy in a boat. Apple sauce should 
always ! be served with roast goose. — Mrs. Roger Rawlings, Chi- 
cago Heights, 111. 

SALAMI OF GOOSE.— Cut the remains of a roast goose into 
small pieces, about an inch long and half as wide. Have ready a 
gravy made by boiling down the bones and toughest scraps until 
you have a cup of strong stock. Add to this a carrot, a young 
turnip, a tomato, an apple and a stalk of celery, all cut into 
dice, and the vegetables parboiled for 10 minutes. Simmer in the 
gravy until you can run them through your vegetable press. Put 
in the meat and 1 cook slowly, until tender. Thicken with browned 
flour. — Mrs. Joseph King, Kenilworth, 111. 

STUFFING FOR GOOSE OR TAME DUCK.— Mash pota- 
toes finely, season highly with minced onion, sage, salt and pepper. 
Never fill a fowl more than %. Apples miay be substituted for the 
potatoes.— Mrs. E. D. Kelley, Winnetka, 111. 

GOSLING. — May be roasted in the same way as geese, allow- 
ing, however, but 15 minutes to the lb. for cooking. — Mrs. Allan 
George, Park Ridge, 111. 



290 FOWL 

TURKEY 

TO BOIL A TURKEY.— -Make a stuffing for the craw of 
chopped bread, and Gutter, creiam, oysters and the* yolks of eggs, 
sew it in and dredge flour over the turkey, and put it to boil in 
cold water, with a spoon of salt and enough water to cover them 
well; let it simmer for iy 2 hrs., or, if small, less time; skim it while 
boiling. It looks nicer if wrapped in a cloth dredged with flour. 
Serve it with drawn butter, in which put some oysters. — Mrs. C. E. 
Worth, Wheeling, 111. 

FILLET OF TURKEY WITH RICE.— Skin the breast of a 
plump turkey, and slice away the breast. Use a sharp knife, and 
hold it almost horizontal while you work. The slices should be 
nearly y 2 an inch thick, and as nearly uniform in size as possible. 
Dip in beaten egg f then in salted and peppered cracker crumbs; 
again in the egg f and once more in the crumbs. Set on ice, while 
you cook the rice. Put 1 cup of clear chicken or turkey stock into 
a saucepan; add a cup of rice, y 2 teaspoon of onion juice, and the 
same of salt, and simmer slowly until the liquid is absorbed. When 
the rice is tender, add 2 tablespoons of butter, 1 tablespoon of 
grated cheese, and season to taste. Cover, and let it stand at the 
side of the fire until the fillets are ready. Heat 5 or 6 spoons of 
pure salad oil slowly in a frying-pan, and when it boils, cook the 
fillets in it to a nice brown. Mound the savoury rice in the center 
of a hot dish, and lay the fillets about it. — Mrs. L. C. Crawford, 
1003 S. 3rd Ave., Maywood, 111. 

TURKEY HASH.— Free from skin, fat and bone enough cold 
turkey to make 3 pts., and cut into small cubes. Season with 1 tea- 
spoon of salt, land % teaspoon of pepper; melt in a frying-pan 1 
tablespoon of butter, and when hot, but not browned, add 1 table- 
spoon of sifted flour. Stir until smooth and frothy, add gradually 
1 pt. of milk, stirring all the time; season to taste, as it comes to a 
boil add the seasoned turkey, cook gently 10 minutes, then add 1 
teaspoon of lemon juice and pour on hot toast. — Mrs. D. E. Gentry, 
Glencoe, 111. 

TURKEY RECHAUFFE.— With pastry-bag and rose-tube 
fashion potato roses around the inside of a dish that will stand the 
heat of the oven. Use hot potato, either duchess or plain mashed. 



COOK COUNTY COOK BOOK 291 

Brush over the potato with an egg, beaten with a spoon of milk, 
add the rest of the tgg to the sauce in which cold turkey, chopped 
or cut in cubes, is to be re-heated. Have the sauce quite consistent, 
to -avoid running out between the "roses. " To secure this cut down 
the quantity of liquid for the sauce, or use more flour. Pour the 
turkey mixture into the center of the dish, cover the top with 
cracker crumbs, stirred into melted butter, and set the dish in the 
oven to brown the crumbs. The rechauffe may be brown or white. 
—Mrs. Roger Rawlings, Chicago Heights, 111. 

TURKEY AND SAUSAGE PUDDING.— Use left-over tur- 
key. Into a buttered bake-dish, put a layer of turkey, cut — not 
chopped — into J /2 inch lengths. Cover with minced, cooked sau- 
sage meat, and this with 3 or 4 olives chopped fine. Proceed in 
this way until the dish is ready for the crust. Pour in a cup of rich 
gravy, made of bones land stuffing; cover with a good biscuit dough, 
y 2 an inch thick; cut a hole in the middle and bake, covered, 54 of 
an hr., and then brown. — Mrs. Joseph King, Kenilworth, 111. 

ROAST TURKEY OR CHICKEN.— Pick and draw the fowl, 
wash well in 2 or 3 waters, wipe dry, dredge with a little flour in- 
side and out, sprinkle with pepper and salt, prepare a dressing of 
bread and cracker crumbs; stuff and bake from 2 to 3 hrs.; baste 
frequently while roasting; stew the giblets in a saucepan. Just be- 
fore serving, chop fine, take up fowl when done, add the giblets 
and broth to gravy of the roast fowl. Thicken with a little flour 
previously wet with the water; boil up and serve in a gravy dish. 
Roast chicken and turkey should be accompanied with celery and 
jellies.— Mrs. Joseph King, Kenilworth, 111. 

VARIATION I.— Select a young turkey. Singe, draw, and 
wipe the birds inside and out; washing destroys the flavor. Truss 
the turkey and place it in a baking-pan; brush the breast with 
melted butter. Bake it for 2 hrs. if the turkey weighs about 8 or 9 
lbs. If stuffing is desired of- chestnuts, make \t as follows: Shell, 
blanch and boil them tender; mash, season with salt, pepper and 
butter. For bread stuffing, spread the slices with butter, dust with 
salt and pepper and cut them into blocks. For oyster stuffing, 
mix with the bread blocks 20 fine drained oysters. By many it is 
thought that poultry is best roasted without stuffing, The meat 



292 FOWL 

is more highly flavored and juicy. — Mrs. A. E. Whitney, 1760 Edge- 
water Place, Chicago, 111. 

TURKEY WITH CHESTNUT DRESSING.— For a 12-lb. 
turkey boil until tender 2 lbs. of large Italian chestnuts. Remove 
the skin and mash them as you would potatoes; mix in half cup of 
butter, salt and pepper. Fill with this the interior of the turkey; 
sew it and arrange for roasting as you would a chicken. It should 
cook about 2 hrs. If it browns too fast butter a nice piece of white 
paper and cover over it, removing it a little later. — Mrs. C. E. 
Jefferson, 505 S. 5th Ave., Maywood, 111. 

GERMAN ROASTED TURKEY WITH SAUSAGES.— Stuff 

turkey with rich dressing, when done remove to platter, surround 
with small, fried sausages, cooked in ibroth. Put a handful of wa- 
tercress at each end of the platter, and serve with a well-thickened 
giblet sauce. — Mrs. E. D. Kelley, Winnetka, 111. 

ROAST TURKEY WITH OYSTER DRESSING.— Dress the 
turkey carefully and rub thoroughly, inside and out, with salt and 
pepper. 

Stuffing. — Cut off the crust of a loaf of stale bread and soften 
by pouring warm water on it. Squeeze out the water, add V 2 lb. 
melted butter, 1 teaspoon of salt and y 2 of pepper; drain off liquor 
from a qt. of oysters, bring to a boil, skim' and pour over the bread 
crumbs. Mix all thoroughly, and, if dry, moisten with a little 
sweet milk; add the oysters. Sew up the openings, spread the 
turkey over with butter, salt and pepper, place in a dripping-pan in 
a well-heated oven, add y 2 pt. of hot water, and roast, basting twice. 
Turn until browned on all sides, and about l /> hr. dredge with a 
little flour. 

Gravy. — Pour off most of the fat in ihe pan and add boiled 
chopped giblets, and the liquor in which they were cooked, place 
1 heaping tablespoon of flour in a pt, bowl, mix smooth with a little 
cream; till up bowl with rich milk and add to the gravy in the pan; 
boil several minutes, stirring constantly, and pour into the sauce 
bowl. Serve with cranberry sauce. — Mrs. E. D. Kelley, Winnetka, 
111. 

SWEDISH TURKEY STUFFING.— 2 cups stale bread 
crumbs; 2 /$ cup melted butter; y 2 cup raisins, seeded and cut in 



COOK COUNTY COOK BOOK 293 

pieces; l / 2 cup English walnut meats, broken in pieces; salt and pep- 
per, sage. Mix ingredients in the order given. — Mrs. Roger Raw- 
lings, Chicago Heights, 111. 

CHESTNUT SAUCE FOR ROAST TURKEY.— Boil chest- 
nuts tender, peel, cut them in halves, and mix in a brown sauce 
made in the turkey-pan. — Eloise Jennings, Winnetka, 111. 

ROLLS STUFFED WITH TURKEY.— Light rolls, shaped 
like ringer rolls, but larger, maybe cut open on one side, the crumbs 
dug out, and the cavity filled with minced and seasoned chicken, 
turkey, ham or tongue. Close the roll and hind it with narrow 
ribbon, tied with a bow and floating ends. Tie the ham rolls with 
one, color, and the chicken with another. — Mrs. E. D. Bennett, 
Bartlett, 111. 

SCALLOP OF TURKEY AND OYSTERS— Cut cold roast, 
or boiled turkey into inch lengths, free from skin and gristle, and 
put a layer in the bottom of a buttered bake-dish. Season with 
salt and pepper, and dot with butter, and cover with minced raw 
oysters. Season this layer, scatter fine crumbs over it, put in more 
seasoned turkey, and so on until your materials are used up. Pour 
in next a cup of gravy, made by boiling down bones and stuffing 
in a qt. of water, until reduced to ^3 the original quantity of liquor, 
and straining out the bones. Cover with fine crumbs, dot with 
butter, and bake, covered, 45 minutes, then brown. You may omit 
the oysters, and have a plain turkey scallop. Or substitute chopped 
mushrooms for the minced oysters.- — Mrs. F. C. Winter, Winnetka, 
111. 

TO "WARM OVER" TURKEY.— Cut the drumsticks and 
wings from the body and take off all the meat remaining on the 
breast. Also use any pieces that has 'been left over. Disjoint the 
rump-piece, splitting it down the back and cutting each piece in 
two, thus making 4 pieces of the back. Place all these pieces in a 
kettle, add 3 or more tablespoons of the stuffing. Add water to 
half the height of the turkey in the kettle, cover the kettle tightly 
and set it in a moderate heat. Cook at least 45 minutes, stirring 
often and adding more water, enough at the last to keep the meat 
from sticking to the kettle. Season with salt and pepper, turn on 
a platter and serve. Do not cut the meat from the bones. The 



294 FOWL 

turkey should stew so slowly that it will only be thoroughly 
warmed, and it should in no case fall from the bones. The large 
body part of the turkey is never used except for soups. — Mrs. C. 
E. Worth, Wheeling, 111. 

WARMED OVER TURKEY WITH RICE.— Cook some rice 
in bouillon, with salt, pepper, 2 onions, a clove of garlic, and a bay 
leaf. When nearly done, add to it the left-over cold turkey, cut 
into pieces. Boil slowly until the rice is thoroughly cooked and the 
turkey is warmed sufficiently, and serve. — Mrs. A. C. Christy, Glen 
View, 111. 

WILD FOWL AND GAME 

TO ROAST WILD FOWL.— Put an onion, salt and hot water 
into pan and baste for 10 or 15 minutes, change the pan, put in a 
slice of salt pork and haste with butter and pork drippings very 
often; just before serving dredge lightly with flour, and baste. 
Ducks take from 25 to 35 minutes. Do not draw or take off the 
heads of either; garnish with fried or toasted bread, lemon, pars- 
ley and currant jelly. — Mrs. Joseph King, Kenilworth, 111. 

WILD FOWL POT ROAST.— Wild duck, prairie chicken, 
and all other wild fowl should be allowed to lay in water for some 
time and then parboiled with carrots, onion and parsnips to draw 
out the wild flavor. Stuff with any preferred dressing and put into 
a kettle with just enough water to prevent scorching, season to 
taste, and cook until tender. Serve with their own gravy, thick- 
ened. — iMrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. 

ROAST BIRDS. — Draw, and wash quickly; season with salt 
and pepper. Pin a thin slice of salt pork on the breast. Put in a 
shallow pan, and bake in a hot oven 13 or 20 minutes. Baste 
often. Serve on toast with currant jelly or with bread sauce. 
Small birds may he baked in sweet potatoes, or if large, cut in 
halves, using the breast only. Cut the potatoes in halves length- 
wise, make a cavity in each half, season the bird with salt, pepper, 
and butter; fit it into the potato, put the other half over it, and 
bake till the potatoes are soft. Remove the string, tie with a 
bright ribbon, and serve in the potatoes, garnished with parsley. 
An inviting dish to serve to an invalid. Small birds are also 



COOK COUNTY COOK BOOK 295 

broiled or stewed.— Mabel Sturtevant, 105 S. Dearborn St., Chi- 
cago, 111. 

GAME PIE. — Clean thoroughly 1 doz. birds — quail, snipe, 
woodcock, etc., and halve them; add about 2 qts. of water, and 
when it boils skim; next add salt, pepper, 1 bunch of minced' 
parsley, 1 onion, chopped fine, and 3 whole cloves; put in y 2 lb. 
of salt pork, cut into dice, and let all boil till tender, care- 
fully keeping the birds covered with water. Thicken with 2 table- 
spoons of browned flour, and let it boil up, stir in piece of butter 
as large as an egg, remove from the fire and let cool. Have at 
hand 1 pt. of potatoes, cut into dice, also a rich crust. Put the 
crust around the sides of a buttered pudding dish; lay in come of 
the birds, then some of the potatoes, and so repeat till the dish is 
full. Pour in the gravy, put on the top crust slashed at the center, 
and bake till done.— Mrs. C. E. Worth, Wheeling, Til. 

COMBINATION GAME PIE.— Wild pigeons and quails, 
rice birds, snipe, woodcock — in fact any small edible" birds — may 
be blended in this. Clean the birds, and, if tough, stew them in 
weak stock. If they are too large for a whole bird to be served 
for one portion — cut them in halves through the breastbone. If 
the birds are young and tender they may be browned in hot but- 
ter; first dredging them with flour instead of parboiling. Ar- 
range them in a deep, round baking-dish with the breasts up and 
the feet pointing toward the Center. Make a gravy of the stock 
in which they were parboiled, season well with salt, pepper, onion 
juice, and the juice of half a lemon; thicken with butter and 
browned flour. Fill in the central space left by the feet of the 
game with mushrooms, a cup of small, drained oysters, 2 kidneys, 
cut into quarters, y 2 a cup of pimolas, or with plain olives, stoned, 
and 3 hard-boiled eggs, minced fine, with 1 doz. button onions, 
parboiled. Pour the rich gravy over all. Cover with a good puff- 
paste; make a slit in the middle, and bake, covered, y 2 an hr., then 
brown. — Mrs. W. Williams, 4548 Prairie Ave., Chicago, 111. 

PIE OF SMALL BIRDS.— Clean and stew blackbirds, rice- 
birds or snipe, etc., for y 2 hr. in weak stock. Let them get per- 
fectly cold in this gravy; take out, put an oyster in the body of 
each. Arrange around the inside of the bake-dish, the necks all 
against the rim, the tails pointin gtoward the center. Put a bit 



296 FOWL 

of 'butter upon each breast and sprinkle very finely minced salt 
pork over all. Thicken the gravy with browned flour, season well, 
and pour upon the 'birds. Cover with a good crust, cut a slit in 
the middle and bake, covered, y 2 an hr., then brown. — Mrs. Roger 
Rawlings, Chicago Heights, 111. 

TO ROAST ANY SMALL BIRDS.— Stuff the birds with any 
forcemeat, or put 1 large oyster in each bird, place some bacon in 
an earthen dish, upon this lay the birds. If the forcemeat is used 
add 1 pt. of rich stock; if oysters, the oyster liquor. Add butter, 
pepper and salt, and roast in a quick oven. — Mrs. E. D. Kelley, 
Winnetka, 111. 

SMALL BIRDS ROASTED IN POTATOES— Halve sweet 
potatoes lengthwise and scrape out the inside, making a place 
large enough in each half to hold Yz bird. Clean and draw the 
birds, and cut off heads and 'legs. Place a piece of butter in each 
bird, season with salt and pepper, spread them with butter and 
place them in the potato shells, tying a string around each potato 
to hold the pieces together. Roast in a baking-pan, and serve in 
the potatoes. — Mrs. C. J. Canthorn, Wilmette, 111. 

PLAIN SALAMI OF GAME.— This can be made from re- 
mains of roasted game, but to have it in perfection the birds 
should be only half roasted. Carve them very neatly and remove 
every 'bit of skin and fat from the legs, wings and breasts; bruise 
the bodies well, and put them with the skin and trimmings into a 
stewpan; add 2 sliced onions, 1 bay leaf, 1 small blade of mace, 
and a few peppercorns. Pour over these ingredients a full pt. of 
veal gravy, broth or stock, and boil sharply, until reduced almost 
half; now strain the gravy, skim off the fat, add a little cayenne 
and lemon juice, and in it heat very gradually, but do not boil, 
the game. Border a dish with fried bread, put the birds in the 
center; boil the gravy up once and pour over the birds. (Any cold 
game can be warmed up in Salami's sauce.) — Mrs. Helen Wil- 
liams, 6032 Ellis Ave., Chicago, 111. 

TO STEW BIRDS.— Wash and stuff them with bread crumbs, 
seasoned with pepper, salt, butter or chopped salt pork, and fasten 
them tight; line a stewpan with slices of 'bacon, add a qt. of water 
and a piece of butter the size of a goose egg, or else 4 slices of salt 



COOK COUNTY COOK BOOK 297 

pork; add, if you like, sliced onions, sweet herbs and mace; stew 
till tender, then take them up and strain the gravy over them; add 
boiling water if the liquor is too much reduced. — Mrs. Allan 
George, Park Ridge, 111. 

ROASTED WILD DUCK.— Parboil the duck with an onion 
placed inside (to absorb the fishy flavor). Throw away the onion, 
lay in fresh water for y 2 an hr., stuff with bread crumbs, seasoned 
with salt, pepper, sage and onion, and roast until brown and ten- 
der. Add to the gravy, after the ducks are removed, 1 teaspoon 
of currant jelly and a pinch of cayenne. Thicken with browned 
flour, and serve.-— Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

VARIATION I. — Dress and clean a wild duck and truss as 
goose. Place on rack in dripping pan, sprinkle with salt and pep- 
per, and cover breast with 2 very thin slices fat salt pork. Bake 
20 to 30 minutes in a very hot oven, basting every 5 minutes with 
fat in pan; cut and remove string and skewers. Serve with 
orange or olive sauce. Currant jelly should accompany a duck 
course. Domestic ducks should always be well cooked, requiring 
little more than twice the time allowed for wild ducks. Ducks 
are sometimes stuffed with apples, pared, cored, and cut in quar- 
ters, or 3 small onions may be put in ibody of duck to improve the 
flavor. Serve neither apples nor onions. If a stuffing is to he de- 
sired, cover pieces of dry bread with boiling water; as soon as 
bread has absorbed water, press out the water; season bread with 
salt, pepper, melted butter, finely chopped onion. — Mrs. C. E. Jef- 
ferson, 505 S. 5th Ave., Maywood, 111. 

CANVAS-BACK AND RED-HEAD DUCKS.— Carefully 
draw, pick and singe the birds; wipe very clean, or wash, if pre- 
ferred, using" salted water. When drawing the 'birds cut lengthwise 
slit over the crop, and, after the windpipe and all other innards 
have been removed, and the duck carefully cleaned, pass the head 
through this opening into the inside of the duck, then reach in 
and pull it through, letting emerge at the opening made in draw- 
ing, between the drumsticks. Run a threaded trussing-needle 
through the legs, the neck, and out through the second leg, return 
to the first side in the same way, leaving a short stitch on the 
opposite side; tie tightly to keep the head in place. When the 
duck is roasted cut this stitch and draw out the threads by the 



298 FOWL 

knot on the other side. Cut off the wings at the second joint. If 
the feet be left on, dip them into scalding water and rub off the 
thin layer of skin. Twist the legs out of joint at the point where 
the flesh begins and double them backward on the upper part of 
the leg. Pass the tail through the vent. Authorities differ as to 
salting wild duck before cooking and basting while cooking, but 
all agree that the oven in which they are placed should be very 
hot. The time required for cooking is from 18 minutes, for very 
rare, to 40 minutes for well-done birds. Often wild ducks are 
trussed in a manner similar to tame fowl. A bunch of celery is thrust 
inside the body, the neck is cut off close to the breastbone, and 
the skin is turned over and fastened down on the back with a stitch 
that holds the wings in place. The head, from which the eyes 
have been removed is placed in the opening made in drawing the 
duck and fastened there by a thread passing through the legs 
and eyesockets, which is returned in the same manner to the first 
leg and tied. — Mrs. C. J. Canthorn, Wilmette, 111. 

BREAST OR GROUSE SAUTE CHASSEUR.— Remove 

breasts from pair of grouse and saute in butter. When partially 
cooked, season with salt and pepper. Break carcasses in pieces, 
cover with cold water, add carrot, celery, onion, parsley and bay 
leaf and cook until stock is reduced to three-fourths cup. Ar- 
range grouse on a serving dish, and pour around a sauce made of 
3 tablespoons butter, A]/ 2 tablespoons flour, stock made from 
grouse, and 24 CU P stewed and strained tomatoes. Season with 
salt, cayenne and lemon juice, and add 1 teaspoon finely chopped 
parsley and J4 cup canned mushrooms, cut in slices. — Mrs. Joseph 
King, Kenilworth, 111. 

BROILED GROUSE.—-Cut the grouse in halves through the 
breast and back, season and dip in oil, or melted butter, and then 
in bread crumbs, and broil in a double broiler over a moderate 
fire, turning when well done on the flesh side. When done spread 
with maitre d'hotel butter. — Mrs. Frank Mullins, Franklin, 111. 

LARDED GROUSE. — Clean, remove pinions, and if it be 
tough, the skin covering breast. Lard breast and insert 2 lar- 
doons in each leg. Truss and place on trivet in small, shallow 
pan; rub with salt, brush over with melted butter, dredge with flour 
and surround with trimmings of fat salt pork. Bake 20 to 25 



COOK COUNTY COOK BOOK 299 

minutes in a hot oven, basting three times. Arrange on platter, 
remove string and skewers, pour around 'bread sauce, and sprinkle 
bird and sauce with coarse brown bread crumbs. Garnish with 
parsley. — Mrs. Helen Williams, 6032 Ellis. Ave., Chicago, 111. 

VARIATION I. — Clean, rinse out well with soda and water, 
then with pure water; wipe inside and out, and cover with thin 
slices of corned ham— more fat than lean. Bind carcass with soft 
twine or narrow tape, pour a cup of boiling water over them and 
roast 40 minutes, basting with the gravy in the pan three times. 
Take off the bacon, wash the birds with butter, dredge with flour 
and brown while you make the gravy. Thicken this with browned 
flour, add the juice of half a lemon, boil up, pour in a small glass 
of claret, and serve. Garnish with the halved or whole olives. — 
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

VARIATION II. — Truss as chicken, put a piece of butter in- 
side each bird, and roast in a hot oven from 20 to 30 minutes, 
basting frequently with melted butter, or fat from salt pork. 
When about cooked— dark-meated game is served rare — season 
with salt and dredge with flour. Serve on moistened toast, spread 
with the liver cooked, mashed fine, and seasoned with butter, salt, 
and pepper, and a few drops of lemon juice. Serve with apple 
sauce. Bread sauce or clear gravy may be served in a dish apart. 
If bread sauce accompany the roast, sprinkle the 'bird with bread 
crumbs, browned in butter.— Mrs. Elizabeth Marrs, 55 E. 36th St., 
Chicago, 111. 

GUINEA FRICASEE.— Draw, singe and cut the guineas the 
same as for fricasee of chicken. Put J4 l'b. of sliced bacon into a 
good-sized stewing-pan, add a J^ cup of water, boil until the water 
has evaporated and then "try" out the fat carefully, remove the 
cracklings and put in the guinea, turning until carefully browned. 
Add to the fat 4 tablespoons of flour; mix and add 1 qt. of stock 
or water, the first always preferable; stir until boiling, add a table- 
spoon of chopped onions, just a suspicion of garlic; 2 level tea- 
spoons of salt, 2 saltspoons of pepper; put in the guinea hens and 
stew slowly 1 hr.; when done, dish, remove any fat that may come 
to the surface of the sauce, and strain it over. Garnish the dish 
with squares of fried hominy 'or triangular pieces of toast. Serve 
potato croquettes, scalloped or baked tomatoes or baked onion, or 



300 FOWL 

garnish with 'boiled or baked dumplings. — Mrs. A. C. Christy, 
Glen View, 111. 

ROASTED GUINEA FOWL.— Clean, stuff and roast like 
duck or chicken, and serve with currant jelly.— Mrs. E. D. Kelley, 
Winnetka, 111. 

LARKS AND OTHER SMALL BIRDS.— Skin the birds, 
draw and wash them inside very thoroughly. Put a small piece of 
butter and a little pepper inside of each bird, sew together with 
thread, and run one thin skewer through, several at a time. Roast 
slowly about 10 minutes, basting with butter while roasting. Serve 
on toast with brown sauce or gravy. — Mrs. Louise Roberts, 944 
Wells St., Chicago, 111. 

BOILED PARTRIDGES.— Wash and truss them and put 
into boiling water, sprinkle a teaspoon of salt over and simmer 
them very gently for *4 hr. f or if the birds are old, 20 minutes. 
Serve with sliced lemon round the dish, and with white, celery 
sauce, or bread sauce, accompanied by game gravy. — Mrs. C. J. 
Jeffries, Winnetka, 111. 

PARTRIDGE AND CABBAGE.— Pick and clean 2 partridges, 
Take a good-sized Savoy cabbage; pick, wash, and cut it in 4 or 5 
pieces. Put it in boiling water with salt and let it boil for 20 
minutes. Strain it and chop it, not too finely. Take a deep, fire- 
proof dish. Cover the bottom with a layer of carrots, -cut in thin 
slices, 2 sliced onions, 2 bay leaves, and a few sprigs of parsley. 
On this lay the two partridges. Cover them with thin slices of 
pork and arrange around them a string of sausages. Then cover 
the top with the cabbage and sprinkle it with a little pepper; put 
in a y 2 pt. of bouillon. Cover tight, put in the oven and let cook; 
slowly for 3 hrs. * If the partridges are young 2 hrs. will be suffi- 
cient. When ready to serve, arrange the partridges on the center 
of the dish with the cabbage around them, on the top of which, 
you arrange the pork and sausages. — tMrs. Roger Rawlings, Chi- 
cago Heights, 111. 

ROAST PARTRIDGE.— Pick, draw and wash carefully. 
Truss them, binding thin slices of smoked bacon around them. 
Roast 15 minutes in a hot oven. About 7 minutes before serving, 
remove the bacon, salt the 'partridge lightly, and brown them in 
an oven. Serve with a gravy. — Mrs. E. D. Kelley, Winnetka, 111. 



COOK COUNTY COOK BOOK 301 

VARIATION I. — Select plump birds, pick and clean as you 
would chickens, washing them out quickly in cold water. To allow 
them to lie in the water injures their flavor. Tie the legs and 
wings closely to the sides and put the hirds in a covered roaster 
with a cup of water under them. Rub with butter, dredge with 
flour, and cook for ^ an hr. Now remove the cover of the roaster 
and baste the birds plentifully with melted butter. Replace the 
cover, cook for 15 minutes longer, uncover, and brown. — Mrs. C. 
E. Worth, Wheeling, 111. 

PARTRIDGE, ROASTED, BROILED AND BOILED.— 

Truss and roast the same as a chicken, basting frequently. It 
will take about 40 minutes to cook. Serve with bread, or Becham- 
el sauce. Prepare for broiling, the same as chicken, brush over 
the inside with oil or melted butter and broil ahout 25 minutes on 
the flesh side, then 'brown on the skin side. The fire needs be 
moderate and the broiling may be done in the oven, as partridge 
boiled or served in a fricasee (white) are very good. — Mrs. Frank 
Mullins, Franklin, 111. 

PHEASANT. — Prepare like other game; lard; rub with salt, 
wrap in grapevine leaves and roast 1 to l*/2 hrs. in plenty of but- 
ter, to keep them juicy and tend'er. — Mrs. E. iD. Kelley, Win- 
netka, 111. 

BROILED PHEASANTS, PARTRIDGES, QUAILS AND 
GROUSE.— Clean the birds and split them down the back. Sprin- 
kle with salt and pepper, dust with flour to keep in the juices, and 
broil in a wire 'broiler, laying the inside to the fire first. When 
done, allow about 10 minutes for quail, 25 to 40 for partridge and 
pheasant, lay them on a warm dish, butter them on both sides, 
and serve. During the broiling, if the breasts are quite thick, 
cover the broiler with a pan and see that the fire is not too fierce. 
Broiled quail are considered very nourishing food for invalids. — 
Mrs. Roger Rawlings, Chicago Heights, 111. 

HASHED PHEASANTS.— Cut cold pheasants into pieces, 
and brown lightly over the fire, in a piece of butter and a little 
flour. Pour into a stewpan a glass of port wine and a cup of 
water, with a spoonful of browned flour; pepper and salt to taste; 
boil, skim, and stir until very thick, then put in the pieces of the 



302 FOWL 

pheasant and make them very hot, but not boil. Place the meat 
on a dish, and strain the gravy over. Garnish with sippets of 
fried bread. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

PANNED PHEASANTS, PARTRIDGES, QUAILS AND 
GROUSE. — Clean and split the birds down the back. Dip them 
quickly in cold water and sprinkle with salt, pepper and flour. 
Place the birds in a small baking-dish with the inside of each up- 
ward; place a small piece of butter in each bird, add a cup of 
water, and roast in the oven, allowing 5 to 20 minutes for quail 
and proportionally longer for larger bird's, basting every 5 min- 
utes after the first 15. Thicken the gravy, add salt and pepper, if 
necessary, and pour the gravy over the birds. — Mrs. Chris Worth- 
ington, Des Plaines, 111. 

ROASTED PHEASANTS, PARTRIDGES, QUAIL AND 
GROUSE. — Clean, truss and stuff the birds the same as turkey, 
and bake until brown, basting often with butter and water. Thick- 
en the gravy and pour it over the birds. Serve with dried hot 
crumbs and bread sauce. — 'Mrs. A. C. Christy, Glen View, 111. 

BOILED PIGEONS OR SQUABS — Young pigeons or 
squabs are rightly esteemed a great delicacy. They are cleaned, 
washed and dried carefully with a clean cloth; then split down 
the back and broiled like a chicken; season with pepper and salt 
and butter liberally in dishing them. — Mrs. Clark Mason, Bensen, 
111. 

BRAISED PIGEONS.— Prepare the pigeons as for potted 
pigeons, and cook in a braising-pan. Cook spinach; chop it fine, 
and season. Spread the spinach on slices of toast and lay the 
pigeons on the spinach, one on each side. Serve the gravy in a 
boat. — iMrs. Allan George, Park Ridge, 111. 

BRAISED WILD PIGEONS.— Clean, wash carefully; put a 
lump of butter in the body of each and bind legs and wings neatly 
to the sides of the birds. Fry 6 or 8 slices of fat salt pork in the 
frying-pan until crisp, but not burned. Strain the fat back, lay 
in the pigeons and roll over and over in the boiling grease until 
seared on all sides. Take them up and keep hot. Add a spoonful 
of butter to the hot fat, and when it hisses fry a large onion, 
sliced, in it. Lay the pigeons upon the grating of the roaster, 



COOK COUNTY COOK BOOK 303 

pour the 'boiling fat and onion over them; add "a cupful of weak 
stock; cover closely, and cook steadily for 54 °f an nr - Test the 
birds with a skewer or fork and, if tender, wash with butter, 
dredge and brown. Remove to a hot dish and make the gravy. 
Thicken and season to taste, stir in a dozen stoned olives or 
"pimolas." If you can get fresh mushrooms, fry or broil a dozen 
and lay about the pigeons, when they are ready to serve. — Mrs. 
Jas. Russell, 3519 S. La Salle St., Chicago 111. 

PIGEONS EN COMPOTE.— Put V 2 cup of butter in a sauce- 
pan and set it on a good fire. When the butter begins to brown 
put in 4 pigeons, which you have cleaned and prepared as you 
would chickens. Brown them all around and then remove them 
from the saucepan, replacing them by J /2 lb. of salt pork, cut dice 
shape, and 1 doz. small white onions. When these are browned 
remove them into a dish; throw away the fat in the saucepan and 
replace it with *A cup of butter. When melted, stir in a table- 
spoon of flour; keep stirring until browned. !Add, then, a */£ pt. 
of bouillon and 4 tablespoons of white wine. Stir until smooth: 
put in the pigeons, salt, pepper, and a few sprigs of parsley, tied 
up with 1 bay leaf. Cover and cook slowly for 1 hr. Then add 
the browned onions "and }A lb. of mushrooms, if desired. Cook y 2 
an hr. longer, and serve with, the gravy poured over the pigeons 
in the dish.-^Mrs. C. E. Worth, Wheeling, 111. 

JUGGED PIGEONS.— Pick pigeons, wash and dry them in a 
cloth, and cut them into pieces. Season well with a little pounded 
mace, pepper and salt. Put into a jar, and cover well over to 
prevent the steam escaping. Place in a double boiler or sauce- 
pan of boiling water. Then take out the pigeons, put the gravy 
into a stewpan with a glass of wine, a tablespoon of catsup, a 
sprig of sweet herbs, and a piece of butter, rolled in flour. Serve 
the pigeons on a very hot dish, with the gravy poured over them. 
—Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

PIGEON PIE.— Stuff 6 pigeons with any desired dressing, 
loosen the joints with a knife, but do not seoaarte them. Put into 
a stewpan with water enough to cover. Thicken with flour, re- 
move and cool, butter a pudding dish, line the sides with a rich 
pie crust. Have ready hard-boiled eggs, cut in slices. Put in a 
layer of eggs, birds and gravy, and repeat until the dish is full. 



304 FOWL 

Cover with the crust, and bake.- — -Mrs. John M. Murray, Jr., 1414 
S, 8th Ave., Maywood, 111. 

PIGEON POT ROAST.— Old pigeons should be stewed first, 
but squabs require no previous cooking. Take the hearts, livers, 
gizzard, and grind them up with y 2 apple to each pigeon, 2 prunes 
and a little onion; y 2 lb. of beef may also be added 1 , if liked, and 
is a decided improvement. Stuff the prepared pigeons or squabs, 
put into a kettle with just enough water to prevent burning, and 
cook slowly until done. All, or part milk, may be used instead 
of water in roasting pigeons or squabs. — Mrs. John Hansen, 1408 
S. 8th Ave., Maywood, 111. 

PIGEONS WITH GREEN PEAS.— Brown 4 pigeons in */ 2 
cup of butter. Then add y> cup of bouillon, salt, pepper, a small 
bundle of parsley, and 3 or 4 new green onions, or 6 small, white 
onions. (Cover and cook for \y 2 hrs. Then add 1 p't. of shelled 
green peas; cook y 2 an hr. longer, and serve. If the peas are not 
very tender they will need to cook longer, and it would be better 
to let them cook from 24 of an hr. to 1 hr. — -Mrs. E*. D. Bennett, 
Bartlett, 111. 

ROAST PIGEONS.— Wash and thoroughly clean the pig- 
eons; wipe them dry, season them on the inside with pepper and 
salt, and put a good-sized piece of butter into the body of eac'h' 
bird. Roast them before a clear, bright fire, basting them well all 
of the time. Serve with gravy and bread sauce, or garnish with 
fried parsley, and serve with parsley and butter added to a little 
gravy. — 'Mrs. A. E. Whitney, 1760 Edgewater Place, Chicago, 111. 

VARIATION I. — Clean and truss 2 young pigeons. Mince 
the livers, and mix 2 oz. of finely-grated bread crumbs, 2 oz. of 
fresh butter, an onion, finely minced, a teaspoon of shredded 
parsley, a little salt, pepper, and grated nutmeg with it. Fill the 
birds with this forcemeat, fasten a slice of fat bacon over the 
breast of each, and roast. Make a sauce by mixing a little water 
with the gravy which drops from the birds, and boiling it with a 
little thickening; season with salt, pepper, and chopped parsley. — 
Mrs. E. D. Kelley, Winnetka, 111. 

POTTED PIGEONS.— Draw and clean. Break the legs just 
above the feet; leave enough below the joint to tie down to the 



COOK COUNTY COOK BOOK - 305 

tail. Wash and wipe. If old and tough, cover them with vinegar, 
spiced and flavored with onion, and let them stand several hrs. 
This makes them tender. Drain and wipe; stuff, if you like, with 
cracker crumbs highly seasoned and moistened with butter. 
Dredge with salt, pepper and flour. iFry several slices of salt 
pork, cut 1 large onion fine, and fry in the salt pork fat. Put the 
crisp fat in the stewpan, add the fried onion, then brown the pig- 
eons all over in the fat left in the pan. Put them in the stewpan; 1 
add a pinch of herbs, tied in a bag. Simmer from 1 to 3 hrs., or 
till the pigeons are tender. Remove the fat from the broth, sea- 
son to taste, and thicken with flour and butter, cooked together. 
Strain over the pigeons, and serve hot. — Mrs. C. J. Canthorn, Wil- 
mette, 111. 

STEWED PIGEONS.-^Clean and truss the pigeons, partially 
cover with boiling water. Add 1 onion, ^ carrot and some pars- 
ley. Cook slowly, until tender, season with salt and pepper. 
Have ready some slices of buttered toast, and place the pigeons 
on these. Garnish with parsley and olives. Thicken the broth 
with a little flour, and serve. — Mrs. Conklin, 914 N. 5th Ave., May- 
wood, 111. 

PIGEONS STEWED IN BROTH.— Clean, singe and truss 
the pigeons in the same manner as fowls. Cut as many slices of 
bacon as there are pigeons into bits; put into a saucepan with a 
sliced onion, brown slightly, then put in the pigeons, a sprig or 
two of parsley, and a bay leaf; half cover with water or light 
stock, and let simmer until tender, turning once or twice and 1 add- 
ing salt and pepper and more liquid, if needed. When tender, cut 
and draw the threads with which the 'birds were trussed and dis- 
pose the pigeons in nests of hot spinach, arranged on slices of 
toast. Garnish with stuffed olives. Remove the fat from the 
broth, thicken it with flour, smoothed in water; strain, and use as 
a sauce. — (Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 111. 

PIGEON AND MUSHROOM STEW.-^Cut 2 pigeons into 
small portions and let them cook a short time in a tablespoon of 
butter in a stewpan, being careful not to hrown them. Next add 
to the contents of the pan 1 pt. of goiod, thick stock or gravy, V 
tablespoon of mushroom catsup, and salt, pepper and cayenne to 
taste. Simmer for % oi an hr., throw in a dozen of two mush- 



306 FOWL 

rooms, cook 10 minutes more, and then stir in 2 tablespoons of 
cream. Add a little sherry, if desired. Arrange the mushrooms 
around the pigeons on a hot platter, and serve at once.— Mrs. 
Roger Rawlings, Chicago Heights, 111. 

STEWED WILD PIGEONS.— Wash well, when you have 
cleaned them, rinse out with soda and water, and leave in salt 
and water for 1 hr. Chop fat corned pork fine, season with onion 
juice and paprika, and put a teaspoon into the body of each bird. ( 
Truss neatly, winding the body about with soft thread, and put in 
a saucepan. Cover with cold water and simmer gently, until 
tender. Take up, then lay in a fireproof dish. Wash with butter, 
beaten to a cream, with lemon juice, onion juice, and finelv minced 
parsley, and set in the oven over hot water. Thicken the gravy 
with browned flour, beat in a great spoon of currant jelly, add 2 
doz. champignons, cut into halves, boil 1 minute, return the pig- 
eons to the gravy, and simmer 10 minutes. — Mrs. Abner Grant, 
Sherman, 111. 

STUFFED PIGEONS.— Mince the livers of 4 pigeons and an 
equal quantity of beef suet or marrow, bread crumbs, and hard- 
boiled eggs, seasoned with a little beaten mace, nutmesr, pepper 
and salt, and a bunch of sweet herbs, chopped fine. Mix all to- 
gether with the yolk of a beaten egg. Cut the skins of 4 oigeons 
between the legs and the bodies and carefully raise the skin from 
the flesh with the fingers, but take care not to break it. Put in the 
above stuffing, truss the legs close to keep it in, roast and baste 
the birds well with butter; save the gravy which runs from them, 
and mix it with a glass of port wine and' some of the forcemeat, a 
little nutmeg, pepper and salt: thicken with the yolk of an egg, 
well beaten; boil up once: put the pigeons in a hot tureen or 
serving-dish, pour the sauce over, and serve.— Mabel Sturtevant, 
105 S. Dearborn St., Chicago, 111. 

PIGEONS STUFFED WITH PARSLEY.— Allow 1 pt. of 

loose parsley for each pigeon. Wash, remove the large stems, and 
chop very fine, adding salt and pepper, and 2 or 3 tablespoons of 
water while chopping. Stuff the pigeons with the parsley: add 
also the heart and a */£-inch cube of salt pork for each pigeon.; 
Add the water left in the tray to that in the stewpan, and cook ais 



COOK COUNTY COOK BOOK 307 

in the preceding rule. — Mabel Sturtevant, 105 S. Dearborn St., 
Chicago, 111. 

SQUABS. — Squabs, if young and tender, are broiled or roast- 
ed whole; the same as woodcock, and are very delicious when 
carefully prepared. If at all old, stewing or braising is the better 
way. — Mary E. Stark, 3753 Armour Ave., Chicago, 111. 

PRAIRIE CHICKENS WITH BREAD SAUCE.— Chop the 
liver, add some melted butter, chopped parsley, salt and pepper to 
the bread crumbs. Stuff the chicken with this, and sew up care- 
fully. Lay thin strips of bacon over it, and roast. Serve with a 
bread sauce made as follows: Place a sliced onion in y 2 pt. of 
milk over boiling water, cook until the onion is soft. Then add 
y 2 pt. of bread crum'bs, and leave it covered for J4 an hr. Beat it 
smooth, add a pinch of salt and 2 tablespoons of butter, rubbed 
in a little flour, and enough sweet milk to make it of the proper 
thickness; boil a few minutes. — Mrs. Conklin, 914 N. 5th Ave., 
Maywood, 111. 

BROILED QUAIL.— Pick, draw the birds and remove the 
heads and feet. Wipe out the bodies with a wet cloth, split down 
the back and lay open upon a gridiron. Broil on both sides, tak- 
ing care that the delicate flesh is not dried into tastelessness. 
Lay the quail upon slices of buttered toast, put a lump of butter 
upon each, and sprinkle with butter and salt. Set in the oven until 
the butter melts, then send to the table. — Mrs. F. C. Winter, Win- 
netka, 111. 

QUAIL PIE. — -Joint as you would a chicken for fricasee, cov- 
er the baking-dish bottom with thin slices of streaky bacon, firs* 
partially boiled to extract the salt; cover with a white sauce, a 
few mushrooms, or a little mushroom catsup, and some chopped 
parsley, then with puff-paste. Cut a slit in the middle; bake, cov- 
ered, and slowly, 1 hr. - Uncover, and brown. — Mrs. Chris, Worth- 
ington, Des Plaines, 111. 

ROAST QUAIL. — Draw and truss the quails, fastening a 
piece of fat pork over the breast of each. Place them in a baking- 
pan with 2 tablespoons of butter and 4 of boiling water. Roast 
16 to 20 minutes, basting often. When done, take off the bacon, 



308 • FOWL 

put them on a platter and garnish with watercress- Pour a rich 
brown gravy around the birds. — Mrs. E. D. Kelley, Winnetka, 111. 

VARIATION I. — Pick and dress as you would chickens, wipe 
clean, and rulb them both inside and out with salt and pepper. 
Stuff with any dressing preferred* and sew up with a fine thread. 
Spread with ibutter and place in a moderately hot oven, basting 
often with hot water, seasoned with salt, pepper and butter. Bake 
about % °f an hr. Add a little thickening to the gravy in the 
pan.— Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

QUAIL ROASTED IN GRAPE LEAVES.— Butter the in- 
side of the 6 singed, cleaned and wiped quail and sprinkle lightly 
with salt and pepper, rub lig J htly on the outside with butter, then 
truss and wrap the 6 birds in 12 fresh grape leaves; set on the 
rack in a baking-pan, put the butter in the pan and roast the birds 
from 20 to 30 minutes. Have ready 6 slices of buttered toast, add 
2 tablespoons of butter, 1 tablespoon of water, and juice "of 1 
lemon to the gravy in the pan, let co ( ok 3 or 4 minutes, strain, and 
set on the fire 2 minutes longer, then pour over the breasts of the 
birds. The grape leaves impart a very peculiar and grateful ria- 
vor to the quail. Serve green grape jelly with quail. — Mrs. C. E. 
Worth, Wheeling, 111. 

QUAIL STEW.— Cut 2 quails down the back, lengthwise, 
place them in a pan with some butter, and cook them. Lay ihe 
quails upon 2 large slices of toasted or fried bread. Add a little 
water to the liquor, thicken, and pour it over the birds, squeezing 
a little lemon juice over them. — Mrs. E. D. Kelley, Winnetka, 111. 

QUAILS ON TOAST.— Wipe 5 quails; do not remove the 
legs; string them tight, so as to raise the breasts. Put a little 
butter on each, a little lemon juice, and inside each a % oi a 
peeled lemon. Put a very thin slice of pork, about 3 inches 
square, round each quail, with 2 or 3 cuts in each slice, and string 
it tight. Let cook on a good fire, when nearly done cut the 
string; dress on toast, and serve hot. Pour the juice on the quails 
after having taken off the fat, and put some slices of lemon 
around the dish, 1 for each quail. — Mrs. E. D. Kelley, Winnetka, 
111. 



COOK COUNTY COOK BOOK 309 

VARIATION I. — After the birds are nicely cleaned cut them 
open down the back, salt and pepper them, and dredge with flour, 
break down the breast and back bones so they will lie flat, and 
place them in a pan with very little water and butter in a hot 
oven, covering them tightly until nearly done, then place in a 
spider in hot butter, and fry a moment, till a nice brown; have 
ready slices of baker's bread, toasted and slightly buttered, upon 
a platter. The toast should be broken down with a carving knife, 
so that it will be in the pan, thicken lightly with browned flour 
and pour over each quail and the toast. — Mrs. John H. Snyder, 
1337 W. Madison St., Chicago, 111. 

REED BIRDS.— Reed birds for broiling should be thoroughly 
dried and then greased with Lucca oil, placed on a steel skewer 
and held close to the coals on a broiler for 1 minute on each side 
to stop the pores and prevent the juice escaping. They should 
then be held- a little further from the coals and cooked much or 
little, as preferred. Serve on toast with currant jelly. — -Mrs. Rog- 
er Rawlings, Chicago Heights, 111. 

ROAST REED BIRDS.— Pluck and draw carefully, then salt 
and dredge flour over them. Roast about 15 'minutes in a quick 
fire. Raw oysters can be placed in each one before putting it jn 
the oven. Roll the oysters in bread crumbs. Ru'b 'butter and pep- 
per over them. — Mrs. E. D. Kelley, Winnetka, 111. 

FRIED SNIPES AND PLOVERS.— These two birds are 

very often prepared and cooked without being drawn, the crop 
only is taken out, through a small slit in the skin on the back of 
the neck. The heads of these birds are left on. After they are 
cleaned, skin the head and tie it to the body with a string which 
you remove before serving. The time of cooking is determined 
by the size of the bird- — the smallest taking from, 10 to 15 minutes. 
Clean the birds and wipe them dry; tie the legs close to the body, 
skin the head, after picking the feathers off as near the head as* 
possible, tie the beak of each bird under one of its wings, tying 
also a thin slice of bacon around each breast. Place the birds in 
a frying basket, and fry in plenty of hot fat until it is a delicate 
brown. This should not take over 5 minutes if the fat is as hot 
as it should be. Season, and serve on toast. — Mrs. C. E. Jefferson, 
505 S. 5th Ave., Maywood, 111. 



310 FOWL 

ROAST SNIPE.— Clean and truss, but do not stuff the birds, 
and lay them in rows in a baking-pan; sprinkle with salt and baste 
well with butter and water. iWhen they begin to brown, which 
should be in 10 minutes, cut as many slices of bread as there are» 
birds, round the slices, cutting off the crusts, toast them quickly, 
and butter lightly, while hot. Slip a slice of toast under each bird 
in the baking-pan, and bake the remaining 5 minutes, basting the 
birds with melted butter. Place them on the platter, with the 
toast under them; then thicken what gravy there may be in the 
pan, adding a little water to it, and pour it over the snipe anld 
toast. The largest snipe wil not require more than 20 minutes' 
cooking, if the oven is hot enough. — Mrs. Ohas. L. Rosser, 26 S. 
Aberdeen St., Chicago, 111. 

SNOW BIRDS.— Clean 1 doz. thoroughly. Put a couple of 
oysters in each, and lay them in a yellow-ware dish, add 2 oz. of 
boiled salt pork, and 3 sliced raw potatoes. Add 1 pt. of oyster 
juice, an oz. of butter, salt and pepper. Make a crust over the dish, 
and bake in a moderate oven. — Mrs. E. D. Kelley, Winnetka, 111. 

BROILED SQUABS.— Split the squabs through the back and 
breast, brush with melted butter, or lay a slice of bacon on each! 
half and set into a hot oven 10 minutes.. If not browned enough, 
finish the cooking over clear coals. Serve on slices of toast moist- 
ened with dripping in the pan. — Mrs. C. J. Canthorn, Wilmette, 
111. 

SQUAB POT-PIE.— Cut 3 oz. of salt pork into dice and di- 
vide 6 wild squabs into pieces at the joints, removing the skin. 
Cut 4 potatoes into small squares and make 1 doz. small dough 
balls. Put the pork, squabs and potatoes into a deep baking-dish 
and add the dough balls; season with salt, white pepper, and a 
dash of mace or nutmeg add enough hot water to cover the in- 
gredients, cover with a rich pie crust, and bake 54 hr. in a mod-* 
erate oven. — Mrs. E. D. Bennett, Bartlett, 111. 

WILD TURKEY.— Wild turkey must be drawn, singed and 
cleaned precisely the same as chicken or tame turkey. Wipe in- 
side and out witJi a damp cloth. Truss 4 the turkey into shape at 
once; dust carefully with pepper, put a teaspoon of salt in the} 
bottom of the pan and pour in V% cup of boiling w$t§h Place in $ 



COOK COUNTY COOK BOOK 311 

very hot oven until thoroughly browned. Cool the oven and 
roast slowly 15 minutes to every pound. Wild turkeys are much 
better without stuffing. Serve with them cranberry sauce, boiled 
onions with cream sauce, sweet or white potato croquettes, and 
celery. — Mrs. Clark Mason, Bensen, 111. 

WOODCOCK. — To prepare the woodcock, wash, remove the 
crops, and draw or not, as preferred. Fold the legs and wings 
close to the body and bend the head forward so that the long ibill 
may be run, skewerwise, through the legs and wings, thus hold- 
ing them in place. Put 2 slices of toast in the bottom of a large, 
deep fireproof soup-plate, and place two thirds, side by side, upon 
this; put a lump of butter upon each, and invert a large saucer or 
small plate over them. Over the opening left about the edge of 
the saucer, lay a strip of pastry, that all air may be excluded. 
Set in the oven for 7 minutes, then make an incision in the pastry, 
and allow the steam to escape. Cover this small hole with a bit 
of fres'h pastry, return the birds to the oven and cook for half an 
hr. Pour melted butter over the woodcock, serve on toast on 
which they were cooked, and garnish with strips of the brown 
pastry. — Mrs. Anna Rogers, 3417 S. Dearborn St., Chicago, 111. 

BARDED WOODCOCK.— -Remove the crop, skin the head 
and take out the eyes; scald the feet and legs, and skin them as. 
high as the first joint. Draw the 'bird, if preferred. Sprinkle well 
with salt, and drawing the head down to the feet, wrap the bird in 
a thin slice of clear salt pork; run a skewer through to keep the 
pork, head and feet in position, and run from 3 to 6 birds on each 
skewer. Rub soft butter over the parts not covered by the pork 
and dredge all with flour. Place toasted (bread under each bird in 
the baking-pan, rest the ends of the skewers on the edges of the 
pan, place the latter in a very hot oven, and cook IS to 20 minutes, 
according to the oven. Slip each bird on its slice of toast, and 
serve very hot, pouring the gravy from the pan over all. Any 
small birds may be cooked in this way. — Mrs. Allan George, Park 
Ridge, 111. 

ROASTED WOODCOCK.— Skin the head and neck of the 
bird, pluck the feathers and truss it 'by bringing the beak of the 
bird under the wing, and fastening the pinion to the thigh. Put a 
piece of bread under each bird to catch the drippings, baste with 



312 FOWL 

butter, dredge with flour, and roast 15 to 20 minutes over a sharp 
fire. When done, cut the bread in diamond-shapes, each piece 
large enough; to stand one bird on, arrange on a platter and serve 
with gravy enough to moisten the bread. Garnish with slices of 
lemon. Snipe are similar to wood'cock and may be served in the 
same manner, but will require less time to roast. — Mrs. John Mur- 
ray, Jr., 1414 S. 8th Ave., Maywood, 111. 



MEATS 



GRAVY.— Take a teaspoon of 'butter and a tablespoon of flour 
and let it get yellow in the pan, but not brown, turn this into the 
dripping from any meat, add potato water to make the amount of 
gravy desired, and stir until smooth. This gives a golden colored 
gravy.— Mrs. F. E. Glower, 1103 S. 7th Ave., May wood, 111. 

BROWN FLOUR FOR GRAVIES.— Put some sifted flour, 
dry, into a baking tin, and ibake deep brown in the oven. 'For a cup 
of liquid use 1 tablespoon of flour. 'Make smooth with water, same 
as raw flour. — Eloise Jennings, Wmnetka, 111. 

BOILING MEAT.— All meats, unless very salty, should be 
plunged into 'boiling water and kept at a boiling point for 10 or 15 
minutes. This hardens the albumen and keeps in the juices. Then 
set the kettle back and simmer gently. It should be kept at a point 
where it bubbles, hard boiling renders it tough and stringy. Great 
care should be taken to remove all scum that arises when meat be- 
gins to boil. White meats, like mutton and poultry, are improved 
in appearance by pinning in a coarse cotton cloth that 'has previus- 
ly been floured. This makes them much more juicy. Some always 
boil rice with meats.— Mabel Sturteyant, 105 S. Dearborn St., 'Chi- 
cago, 111. 

BEEF 

BEEF BALLS.— Chop as mudh raw beef as is needed, with 
some suet; season with salt and pepper; mix in enough flour to 
mould into balls, and fry in hot drippings to a nice brown on both 
sides. Veal, pork, mutton, lamb or any other fresh meat may be 
used instead of beef.— Mrs. A. C. Christian, 21 W. 37th St., Chi- 
cago, 111. 

BRAISED BEEF.— Put into an earthen jar 1 cup of butter, 4 
lbs. of thick beef, cut after the round has been cut. Place 4 or 5 
sliced onions on top of meat and pour a can of tomatoes over all. 
Season with salt and pepper. Cover the jar, place in oven, and 

313 



314 MEATS 

cook 4 or 5 hrs. When cooked, drain the vegetables and make a 
thick gravy with the juice. Put the meat on a platter, and pour 
gravy around 1 it. — Mrs. D. E. Gentry, Glencoe, 111. 

CHILI CON CA.RNE. — Mince an onion and brown in 1 table- 
spoon of butter, add \y 2 lbs. round steak, cut in 1-inch cubes, and 
enough hot water to half cover. Season with a little paprika. 
Cover, and cook slowly for 2 hrs., adding water, when needed. 
One-half hour before serving, add 1 can of red kidney beans. — Jane 
Parker, 803 S. 2nd Ave., Maywood, 111. 

CHIPPED BEEF.— Let a large piece of lean beef freeze in 
winter. Then shave off very thin with a sharp knife, put in frying- 
pan with a very little water and let simmer for 1 hr. on back of 
stove. Add' 2 tablespoons of buter, salt and pepper to taste, and 
let cook for 10 minutes more. — Mrs. D. E. Gentry, Glencoe, 111. 

CREAMED DRIED BEEF.— 1 tablespoon butter, 1 onion, 
chopped fine, and cooked in the butter, add 1 tablespoon of flour, 
rub smooth, brown if desired 1 ; add 1 pt. of sweet milk and pour 
over the dried beef. This makes the beef go further. — Mrs. Ida 
Butler, 907 N. Franklin St., Chicago, 111. 

DRIED BEEF AND EGGS.— Put a piece of butter the size of 
a walnut in the chafing-dish. Lay in several slices of chipped beef 
and cover 3 minutes. When the beef is hot stir in 3 well-beaten 
eggs, 2 tablespoons of milk, pepper, and a little salt, stirring all the 
time from the bottom. — 'Mrs. C. J. Jeffries, Winnetka, 111. 

HUNGARIAN GOULASH.— Brown 2 lbs. of beef shoulder, 
cut very fine, in a tablespoon of lard or butter, season with salt 
and red pepper; add 2 medium-sized onions, and cover with cold 
water. Cook slowly for 2 hrs., adding water when needed. One- 
half hr. before serving add 1 cup tomatoes, $4 cup sour milk, or 
y 2 cup cream. Thicken with flour, — Mrs. S. Mensior, 1109 S. 7th 
Ave., Maywood, 111. 

BEEF LOAF.— Run V/ 2 lbs. beef, 1 lb. pork, 1 lb. veal, and y 2 , 
lb. salt pork through a meat grinder, or use a proportionate quan- 
tity of one or more kinds of left-over meat, ground or chopped 
fine. Season with pepper, salt, and onion; add a little butter, 1 
beaten egg, 6 or 8 crackers (crumb), and 1 cup of milk. Stir up 



COOK COUNTY COOK BOOK 315 

and mould into a loaf. Bake in a moderate oven.— Mrs. C. K. 
Wurtz, 216 S. 2nd Ave.,. May wood, 111. 

CREOLE BEEF LOAF.— Grind together 20 cents worth 
round steak and 5 cents worth fresh pork with 1 small onion, a little, 
celery salt, and pepper to taste. Mix with 1 cup milk, 1 cup toast- 
ed bread crumbs, 1 ibeaten egg, heaping teaspoon butter. Form 
into loaf, put into hot oven for 10 minutes, cover with 1 part sea- 
soned tomatoes or chili sauce, bake 1^2 hrs., basting often, and 
keeping tomatoes heaped on top. — Mrs, N. Williams, 4548 Prairie 
Ave., Chicago, 111. 

MOCK DUCK.— 2 lbs. beef steak. Put in roasting-pan and 
fill with dressing made as follows:^ a' loaf of bread, pulled very 
fine, 1 large onion, chopped fine, 1 large teaspoon poultry dress- 
ing, butter size of an tgg. Season with salt and pepper, to taste. 
Roll beef steak all around dressing, and fasten, so that it will not 
unroll, and roast in oven about 1 hr. — Mrs. J. C. Caruthers, 3306 
Vernon Ave., Chicago, 111. 

BEEF PUDDING.— Stew 1 lb. fat steak until tender, so that 
it may be picked apart with a fork, place in baking-dish with a 
large cup of the liquor, and a large spoonful of 'butter or beef 
drippings. Make a batter of 1 egg, 2 /z pt. of buttermilk, a scant 
teasoon of sod&, a pinch of salt, and flour enough to make a stiff 
batter. Pour this over the beef and bake 20 minutes in a ihot 
oven. Turn out on a meat dish, cut in squares, and pour over it 
a pt. of gravy made from the stock in which the beef was boiled. — 
Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

BEEF PIE WITH POTATO CRUST.— Put all the small 
pieces of meat, also the left-over gravy, so as to half fill a baking- 
pan. Add a lump of butter, a 'bit of sliced onion, pepper and salt, 
and enough water to make plenty of gravy. Put over the fire, 
thicken with a tablespoon of flour; cover it up and let stew gen- 
tly. Boil sufficient potatoes to fill up the baking-dish, mash 
smooth and beat light with milk and butter. Place on top of the 
meat, brush it over with an tgg y place the dish in the oven, let it 
become brown. — Mrs. C. J. Jeffries, Winnetka, 111. 

TO ROAST BEEF.— Place the clean-cut side of the meat 
upon a smoking hot pan, which must be over a hot fire. Press it 



316 MEATS 

close to the pan, until seared and slightly browned. Reverse, 
and let the opposite side become similarly seared and browned. 
Then put it at once, with plenty of water, into the hot oven, the 
heat of which should be firm and steady, but not too intense, and 
leave it undisturbed 20 minutes to the lb.; if it is to be rare, deduct 
Yz hr. from the aggregate time, on account of searing. If the 
oven is not too hot, the beef requires no basting and is better 
without it. There should be just a gentle sputtering in the pan. 
If on opening the door the sputtering is not perceptible, more 
heat is required; but if in addition to sputtering any smoke is 
perceptible, the heat is too intense, If cooked at the proper tem- 
perature, there will be a thin coating of brown jelly in the pan 
where the meat rested, which, by the addition of stock or water, 
will 'make a delicious gravy. Set a pan of water in the oven. Do 
not wash a roast of beef. If soiled, clean with a cloth; if acci- 
dentally wet, dry before searing, as salt and water have a ten- 
dency to toughen and extract the juice of meat. — Mrs. John Ward, 
6639 Union Ave., Chicago, 111. 

ROAST BEEF AND YORKSHIRE PUDDING.— Place 

grate in roasting-pan, put roast in this, dredge meat with flour 
and salt, and when the flour is browned, put in y 2 pt. hot water; 
watch carefully that the water does not boil away and the gravy 
become burned; add little water at a time, and baste often. The 
roast should not be too lean. \ l / 2 pts. milk, 6 large tablespoons 
flour, 3 eggs, 1 saltspoon salt. 

Mode. — Put the flour into a basin with the salt, and stir to 
this enough milk to make a stiff batter, add the eggs, well beaten, 
beat the mixture for a few minutes, and pour into a shallow tin 
well, rubbed with beef dripping, bake for an hr., then for another 
l / 2 hr. place it under the meat to catch a little of the gravy. Place 
2 clean, hardwood sticks across the pudding tin, and place the 
roast meat on the sticks, and let it drip on the pudding for l / 2 an 
hr., or put the batter in the same tin the roast meat is in, only 
pour out nearly all of the dripping. Cut the pudding into small 
square pieces to serve hot with the meat and gravy. Time \y 2 
hrs., enough for 6 or 7 people. — Jane Parker, 8G3i S. 2nd Ave., 
Maywood, 111. 

ROAST BEEF AND POTATOES IN FIRELESS COOK- 

ER. — Peel potatoes and place in bottom of kettle, sprinkle with 



COOK COUNTY COOK BOOK 317 

salt and pepper. Put roast on top with no water, and the juices of 
the meat comes out and makes rich gravy and rich, delicious pota- 
toes.— Mrs. G. E. Hamilton, 508 S. 4th Ave., May wood, 111. 

RIB ROAST.— Only the first five ribs of the fore-quarter are 
suitable for roasting. Remove the "eye" of tender meat, separate 
the outside layer of fat from the strip of tough, lean meat under- 
neath, and tie the fat about the eye securely, passing the cord 
around- several times. Cook and serve as a rolled roast. Pass 
the tough meat through a chopper several times, season and 
shape. — Mrs. H. C. Waack, 5435 EHis Ave., Chicago, 111. 

POT ROAST.— Take 4 lbs. of stewing beef, a small piece of 
suet, put in pot and brown, then cover with water and let come to a 
boil, then keep at a slow simmer for 4 hrs. While stewing, add 3 
medium carrots (put through the chopper), a large onion, whole 
allspice, pep-pcr and salt to flavor; let stew down until there is 
just enough liquid for gravy. Or, instead of carrots, put in half 
a can of tomatoes.— Mrs. John Hansen, 1408 S. 8th Ave., May- 
wood, 111. 

BEEF SAUSAGES.— Chop 3 lbs. of raw beef and 1 lb. of beef 
suet very fine; add 1 pt. of cold water, \y 2 tablespoons of salt, 1/5 
of a teaspoon of cayenne, J/2 teaspoonful of white pepper, and 1 
full teaspoon of sage, and mix thoroughly. Make into little pats, 
dredge with flour and fry 6 minutes. Serve at once. — Mrs. Geo. 
Redmonds, 424 E. 39th St., Chicago, 111. 

HOW TO COOK BEEFSTEAK.— Sprinkle a little pepper 
on one side, roll it in flour; use a dish that can be covered tight, 
first heating it, then pour on boiling water, cover tight, and set it 
where it will cook slowly; it will take from 24 to 2 hrs. It may 
be necessary to add water to keep it covered; salt just before tak- 
ing out of the dish, then add butter, and it will taste much like 
chicken. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

BROILED BEEFSTEAK WITH MEXICAN SAUCE.— 

Broil \y 2 lbs. of thick tenderloin steak over a brisk fire until juice 
begins to run. Pour the following sauce over, and serve at once: 
Mexican Sauce.— Fry 1 sliced onion a delicate brown in a 
heaping tablespoo-n of butter, add 2 large peeled and sliced toma- 
toes, 1 red and 1 green pepper (not too large), chopped fine, leav- 



318 MEATS 

ing in the seeds. Let simmer until tender, add 1 clove of garlic, 
cut fine, ^2 teaspoon of celery salt, and 1 teaspoon of Worcester- 
shire sauce.— Eloise Jennings, Winnetka, 111. 

FLANK STEAK.— Embedded in fat below the sirloin is a 
thin strip of lean meat weighing about 2 lbs.,, called flank steak. 
This sells for about 25 cents. It is comparatively juicy, but lack- 
ing in flavor. The dealer pulls off the fat and thin skin under- 
neath, and then scores the outside upon both sides diagonally. 
Broil about 6 minutes. Serve with a brown or tomato sauce. 
This steak is often spread with highly seasoned bread dressing, 
then rolled up tightly and braised with vegetables and a small 
ciuantity of liquid in a casserole.— Mrs. E. Brown, 14 W. Ohio St,, 
Chicago, 111. 

FRIED TOUGH STEAK.— Pound the steak, break the white 
of an egg into a dish, roll several crackers, dip the steak first in 
the egg, then in the cracker crumbs. Have butter hot in i3an 
when you put meat in, add salt, and fry 10 minutes on each side, 
having a light brown when you turn, and turn once only. — Mrs. 
Emil Dillrich, 701 Wells St., Chicago, 111. 

HAMBURG STEAK.— 2 lbs. of beef, y teasnnon penoer, 1 tea- 
snoon salt, % cup boiling water, 1 small onion, chopped fine, 1 egg, 
T /2 cup flour, and y cup drippings: choo meat fine, add season- 
ings, beat egg, mix it with meat, shape in round cakes about 1 
inch thick, dredge with flour and fry in dripning: when browned 
add Y? cup of boiling water, cover and simmer for 30 minutes. — • 
Mrs. E. J. Dixon. 3647 Forest Ave., Chicago, 111. 

STEAK AND ONIONS.— Cut 1 lb. round steak in small 
pieces, cover with cold water. While cookinsr, fry 6 medium- 
sized onions to a nice brown and add to the steak. Season with 
salt and pepper to taste. Cook 1 "hr. Thicken with flour; this 
gives a rich brown gravy, the secret of which is the frying of the 
onions. — 'Mrs. Joseph Wylegalla, 1415 S. 2nd Ave., Maywood, 111. 

BEEFSTEAK PIE.— 2^ lbs. beefsteak, a little pepper, salt 
and cayenne, a little water or gravy, 1 tablespoon Worcestershire, 
volk of 1 egg, y 2 lb. paste. Cut steak into small pieces with a 
little fat, dip each piece in flour, place in pie dish, season each 

Jayer with pepper, salt and -cayenne; fill 4i s 'l) sufficiently with 



COOK COUNTY COOK BOOK 319 

slices of steak to raise crust in middle. Half fill dish with water 
or gravy left from roast and 1 tablespoon sauce; put border paste 
around, wet edge of pie dish; moisten it and lay crust over it; cut 
paste even with pie dish all around, ornament with leaves of 
paste; and brush over with beaten yolk of egg; make hole with 
knife in top and bake in hot oven. — Mrs. Frank E. Cox, 3805 
Wentworth Ave., Chicago, 111. 

HOW TO BROIL A PORTERHOUSE STEAK.— Have 

steak cut 1 inch thick, cut off the tail ends of 2 medium-sized 
steaks, trim off all excess fat, leaving the portions containing the 
T-Bone for broiling, place on broiler and broil over hot coals for 
7 minutes, then turn and broil the other side; if no broiler is at 
hand, heat thick frying-pan very hot, smear with some of the fat 
and put steak in, turning the same as when broiler is used; sea- 
son with salt and pepper; when cooked put on hot platter, put- 
ting bits of 'butter over meat; add a very little water to pan, and 
put in platter, but do not pour it over meat, as that toughens it, 
and serve a once. — Mrs. Chas. Becker, 38 E. 47th St., Chicago, 111. 

GERMAN ROUND STEAK.— In a baking-dish arrange l</ 2 
lbs. of pounded round steak and J4 lb. of lean salt pork, cut in 
small pieces, in layers. Place 1 pt. of onions on top, and bake 
slowly. Will serve 5. — Jane Parker, 803 S. 2nd Ave., Maywood, 
111. 

ROUND STEAK ROLL.— Make a dressing of stale bread, 
seasoned with onion and sage to taste, spread over round steak, 
roll up, tie with string, and bake. If covered baking-dish is not 
used, should be tasted often. Round steak to be juicy must be 
cooked slowly. — Jane Parker, 803 S. 2nd Ave., Maywood, 111. 

VARIATION I,— Cut round steak into 3-inch squares. Make 
a stuffing of bread crumbs, chopped onions, a sprinkling of summer 
savory, pepper and salt to taste; add bits of butter and roll up, 
tie with string, and fry 15 minutes. Pour a cup of cold water ove'r 
" and boil or l bake 1 hr.— ^Mrs. A. E. Whitney, 1760 Edgewater Place, 
Chicago, 111. 

SMOTHERED BEEF STEAK.— Use several thin slices from 
the top of the round, or 1 large, thin steak. Lay smoothly and 



320 MEATS 

dry with a cloth. Now make the following stuffing: 1 cup of fine 
bread crum'bs, 1 tablespoon of butter; y 2 teaspoon salt; pepper to 
taste; y 2 teaspoon each of sage and summer savory, and enough 
milk to moisten all into a stiff mixture. Spread over the meat, 
roll the latter carefully, and secure it and the ends Avell with tape 
or ordinary cord. Next fry thin slices of pork in a saucepan or 
kettle; remove the pork when the fat is well fried out of it and 
put in the beef rolls, cook until a rich brown on all sides, and 
then put in y 2 pt. of water, and stew until tender. Serve with 
the gravy, thickened and turned over the beef. Carve crosswise 
and in slices. If the flavor of onion is liked a slice may be 
chopped and mixed in with the dressing. — Mrs. R. Farley, 3819 
S. La Salle St., Chicago, 111. 

SPANISH STEAK.— Cut a sirloin steak 1 inch thick, flour 
well, and fry on both sides in either hot lard or butter. Season 
with salt and pepper, add 1 can of tomatoes, cook for 15 or 20 
minutes. Enough for 6 people. — Mrs. Pitt, 240 S. 20th Ave., May- 
wood, 111. 

STUFFED BEEFSTEAK.— A rather poor flank or round 
steak may be used for this. Pound well, season with pepper and 
salt, then spread with a nice dressing; pull out and tie closely 
with twine; put in a kettle a qt. of boiling water, boil slowly 1 hr., 
take out and 1 place in a dripping pan, adding water in which it 
was (boiled, basting until a nice Ibrown, and make gravy of the 
drippings. It is delicious sliced cold. — Mrs. Chas. G. Clements, 
316 W. Chicago Ave., Chicago, 111. 

CREOLE STEW.— Cut lib. round steak in cubes, brown in 
a skillet with 1 tablespoon each of butter and flour and 1 chopped 
onion. Wihen well browned pour in the juice of 1 can of toma- 
toes and enough (boiling water to cover. iCook slowly \ l / 2 hrs. — 
Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. 

TENDERLOIN CUTLETS.— Season the chopped meat with 
salt, 2 or 3< drops of tabasco sauce, onion juice and a little Wor- 
cestershire sauce. Form into cutlet shapes about M °f an mcn 
thick; egg and bread crumib and fry in deep fat about 5 minutes; 
set the fat in a cooler plaice after the cutlets are immersed, to 
avoid coloring too 'brown before meat is cooked. Serve around a 



COOK COUNTY COOK BOOK 321 

support or a sock of rice or hominy. Surround with slices of 
potato, cut lattice or other fashion, and fried in deep fat. — Mrs. 
E. M. Fay, 1239 N. Clark St., Chicago, 111. 

OLD-FASHIONED BOILED DINNER (New England 
Style). — Procure an aitch hone or brisket of corned beef (or if 
pork is preferred, a large piece of salt pork), put into the pot 
over a brisk lire with enough cold water to cover it; let it come 
10 a boil, then skim, in y 2 hr. set the pot back on the 
fire and boil slowly, until tender. Aibout Y^ hr. before dishing 
skim the liquor free from fat; put a portion of it into another 
kettle with 1 cabbage, cleaned and cut in 4 quarters, ]/ 2 doz. 
peeled white turnips of medium size, cut in halves, and 4 carrots, 
scraped, and the same number of scraped parsnips, each cut in 4 
pieces; boil till tender. Put into the kettle containing the meat, 
y 2 hr. before serving, as many medium-sized peeled pota- 
toes as desired. Serve all together, meat and vegetables from 1 
dish. Boiled beets, cooked separately, sliced hot, with vinegar 
over them, should also be served as a side dish. Cooking the cab- 
bage in another dish prevents them from tasting of this vegetable 
when cold. — Mrs. J. Cunningham, 2735 S. Dearborn St., Chicago, 
111. 

BRAIN 

BRAIN CROQUETTES.— Calf's, lamb's or pig's brains 
may be used for this dis'h. Wash the brains in cold water, put 
them over the lire in boiling water, cook for 2 minutes, drain and 
iay in ice-cold water until cold and stiff. Beat them into a paste. 
Have ready some thick drawn butter and beat into the brains un- 
til the paste is smooth and stiff enough to handle; add, then, flour 
to stiffen it more; season with pepper, salt, and a little very 
finely minced parsley; flour your hands, make the paste into cro- 
quettes; roll in tgg and cracker crumbs; set on the ice for 2 hrs. 
or more, and fry in deep boiling cottolene or other fat. Drain, 
and serve.— Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. 

BRAIN CROQUETTES FOR GARNISHING.— Chop cold 
boiled brains and add to them butter, salt and pepper to taste. 
Into each cup of the mixture stir a tablespoon of crumbs, and 
moisten all with cream Heat in a double boiler, and when the 



322 MEATS 

boiling point is reached whip in slowly a beaten egg, and remove 
the mixture from the fire. Turn upon a dish to cool and stiffen 
before forming into small croquettes. Crumb these and set on the 
ice for 2 hrs. Fry in deep, 'boiling cottolene or other fat. Any 
dish of liver or calf's head — in fact of veal in any form — is made 
elegant by a garnish of brains, fried as croquettes, or in slices. — 
Mrs. L. C. Crawford, 1003 S. 3rd Ave., May wood, 111. 

BRAIN CUTLETS.— Carefully wash the brains and let them 
stand in cold water until they are wnite; then parboil them 15 
minutes, or until they are tender; drain thoroughly and divide 
them with a knife into pieces. Dip the pieces in flour, then roll 
them in egg and bread crumbs, and fry them in butter or clarified 
fat. Serve hot with gravy. Or prepare as directed, and stew 
gently till tender, in rich stock. Or, boil them without cutting 
them up, and serve with appropriate sauce — (butter or parsley. — 
Mrs. A'bner Grant, Sherman, 111. 

FRIED BRAIN. — Soak a calf's brain in cold water, then wipe 
dry. Dip flour or beaten egg and sifted cracker crumbs, and fry 
on both sides in butter. Garnish with parsley, and serve hot. — 
Mrs. John Hanson, 1408 S. 8th Ave., Maywood, 111. 

BRAIN FRITTERS.— Blanch the brains by boiling them in 
salted water for 10 minutes. Throw into ice-cold water and leave 
for y 2 hr. When cold, mash to a paste with a wooden spoon. 
Stir into them 2 eggs, beaten light, a tablespoon of melted butter, 
1/2 teaspoon of salt, and enough flour to make a fritter batter. 
Beat hard for 3 minutes, and drop this mixture into deep, boiling 
cottolene or other fat. When golden brown in color, drain free 
of grease in a hot colander. Serve very hot. — Mrs. C. E. Jeffer- 
son, 506 S. 5th Ave., Maywood, 111. 

CALF'S BRAINS STEWED.— Heat a great spoon of butter 
in the frying-pan and when hot, stir in a tablespoon of flour. Add 
a gill of cream with salt and pepper, chopped parsley, and a tea-« 
spoon of kitchen bouquet. Put a pinch of soda into the cream. 
When heated, put in the brains, which have been previously 
blanched, and cut into large dice. Cook 10 minutes, stirring con- 
stantly, and serve hot. — Mrs. F. C. Winter, Winnetka, 111. 



COOK COUNTY COOK BOOK 323 

HEARTS 

BAKED HEARTS.— Select small hearts; clean thoroughly in- 
side and out. Fill with a dressing of bread crumbs, seasoned with 
onion, parsley, celery or other flavor. Dust with salt and pepper, 
lay in a baking-pan and put in the pan enough hot water to half- 
cover the hearts. Bake until tender, 'basting frequently. A large 
heart should be parboiled before baking. — Mrs. Klug, 25 N. 5th 
Ave., Maywood, 111. 

BOILED BEEF'S HEART.— Wash the heart and soak for ^ 
an hr. in cold, salted water; wipe and stuff the ventricles with a 
forcemeat of 'bread crumbs and chopped ham or salt pork, minced 
fine, and well seasoned. Sew up in cheesecloth fitted to the heart, 
and bring slowly to a boil in salted water, to which a tablespoon 
of vinegar has been added. Boil gently 2 hrs., turning the heart 
several times. Remove the cloth and serve. The heart is made 
more savory if it is boiled in weak stock instead of water. — Mrs. 
S. J. Walsh, 4442 Langley Ave., Chicago, 111. 

BRAIZED LAMB HEARTS.— Wipe each, cut off extra fat 
and take out partition walls. Stuff with preferred dressing, tie 
up and sew. Make Y cup brown sauce in dish in which heart was 
seared. Put in double roasting-pan and cook in Aladdin or slow 
oven 3 to 5 hrs. Season with Worcestershire or tomato sauce, and 
serve. — Mrs. S. Smith, 4543 S. Dearborn St., Chicago, 111. 

ROAST HEART.— Parboil the heart to remove strong taste 
and stuff with ordinary meat or poultry dressing, or leave plain, 
as preferred. Lard it with strips of salt pork, lay the heart upon 
a bed of minced onion and tomatoes and pour in a little hot water. 
Roast until tender, and rub the gravy through a colander, thicken 
with browned flour, season to taste, and pour over the heart, on a 
hot dish. — Mrs. John Ward, 6639 Union Ave., Chicago, 111. 

BEEF'S HEART STEWED.— Cut a washed heart into dice 
Yz inch long; put into a saucepan with water enough to cover. 
Skim. When nearly done add a sliced onion, a stalk' of cel- 
ery, chopped fine, pepper and salt, and a piece of butter. Stew un- 
til the meat is very tender. Stir up 1 tablespoon of flour in a little 
water and thicken the whole. Boil up, and serve. — Mrs. John 
Ward, 6639 Union Ave., Chicago, 111, 



324 MEATS 

STUFFED HEARTS.— Boil calves' hearts until tender; scoop 
out the centers and fill with sausages. Make a gravy from the 
stock, tomato juice, 1 onion, and a little flour. Pour over the 
hearts, and bake y 2 hr.— Mrs. Frederic Sharp, 700 S. 3rd Ave.,. May- 
wood, 111. 

KIDNEYS 

VEAL KIDNEYS A LA CANFIELD.— Trim kidneys, cook 
in 'brown stock 10 minutes, drain and cut in slices. Arrange alter- 
nate slices of kidney and thinly sliced bacon on skewers with a 
fresh mushroom cap at either end of each skewer. Broil until 
bacon is crisp, and arrange on pieces of toast. - Pour over sauce 
made from stock in which kidneys were cooked, seasoned with salt, 
cayenne, and Madeira wine. — Mrs. C. J. Canthorn, Wilmette, 111. 

FRIED KIDNEYS.--Cut three pairs of lambs' kidneys into 
halves. Fry 8 thin slices of bacon until done; remove from the 
fire and keep hot while you fry the half kidneys in the bacon 
fat. Cook slowly for 10 minutes, turning often. Remove the kid- 
neys and keep hot with bacon while stirring a teaspoon of Worces- 
tershire sauce and the same quantity of catsup into the gravy left 
in the pan. Put crustless slices of toasted bread on a platter, lay 
the kidneys on these, pour the gravy over them and dispose the 
crisp slices of bacon about the edge of the platter. — Mrs. L. C. 
Crawford, 1003 S. 3rd Ave., Maywood, 111. 

DEVILED VEAL KIDNEYS.— Split 3 veal kidneys in two, 
lengthwise and remove all the fi'brous parts. Spread both sides 
with a thin layer of made mustard and a very little red pepper, roll 
in bread crumbs, add a little melted 'butter to both sides, and brown 
over a slow fire; serve immediately. — Mrs. C. E. Worth, Wheel- 
ing, 111. 

VARIATION I. — Cut veal or lamb kidneys into thin slices, 
sprinkle with salt and pepper and fry in hot bacon dripping. — Mrs, 
John Murray, Jr., 1414 S. 8th Ave., Maywood, 111. 

KIDNEY ROLLS.— Mix ^ cup stale bread crumbs, l /i small 
onion, finely chopped, and y 2 tablespoon finely chopped parsley. 
Season with salt and pepper, and' moisten with beaten egg. Spread 
mixture on thin slices of bacon, fasten around pieces of lambs' kid- 



COOK COUNTY COOK BOOK 325i 

ney, using skewers. Bake in a hot oven 20 minutes. — Mrs. C. E. 
Worth, Wheeling, 111. 

KIDNEY PIE. — Cut 4 kidneys into neat squares and stew 
gently in weak stock for y 2 an hr. Cook a Y^ lib. of macaroni till 
tender, and cut it into inch lengths. Butter a baking-dish and put 
in a layer of macaroni; over that spread a layer of sliced kidneys 
seasoned with pepper, salt and made mustard. Sprinkle over a 
little flour, add a layer of tomatoes. Repeat these layers and 
cover with fine bread crumbs when the dish is filled. Pour in a 
rich gravy made from the stock in which the kidneys were stewed; 
put small bits of butter over the crumbs on top, and bake steadily 
for 1 hr.— Mrs. C. E. Jefferson, 505 S.5th Ave., Maywood, 111. 

KIDNEY STEW.— Wash and cut up the kidneys, parboil and 
stew with carrots, an onion, to taste, and a little parsley. — 'Mrs. 
John Hansen, 1408 S. 8th Ave., Maywood, 111. 

VARIATION I.— Boil kidneys the night before, until very 
tender, turn meat and gravy into a dish and cover next day, boil 
a few minutes, thicken with flour and water; add part of an onion, 
chopped fine, pepper, salt, and lump of butter. — Mrs. John Ward, 
6639 Union Ave., Chicago, 111.. 

BEEF OR VEAL KIDNEY STEW.— Cut out the hard, white 
substance and fat inside the kidneys, wash well and soak them 3 
or 4 hrs. in cold water, changing the water as soon as it becomes 
cloudy. Set the kidneys upon the fire in a granite-pan, add enough 
cold water to cover them, and heat slowly. When just at the boil- 
ing point pour off the hot water, and repeat 3 times. Cook slowly 
for 20 minutes, if the small kidneys are used, 40 minutes for larger 
ones, then set away to cool. When ready to prepare, separate all 
the cords and veins from the kidneys, having only the lean part. 
Place 3 cups of chopped kidneys in a granite-pan, add 2 bay leaves, 
2 cups water, and 4 slices of lemon, and stew gently for 20 minutes. 
When ready to serve remove the bay leaves, add 2 tablespoons 
flour, rubbed smooth in 2 teaspoons of butter, season witrT the salt 
and pepper, and when thickened to the consistency of cream, serve 
on a hot dish.— Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. 



326 MEATS 

LAMB 

DELICIOUS FLAVOR TO LAMB.— Put in the water in 
wihich the lamb is boiled some whole cloves and stick of cinnamon; 
to one leg of lamb put a small handful of cloves and 2 long sticks 
of cinnamon; this gives a delicious flavor to the cold lamb. In 
roasting lam'b, boil cinnamon in water and baste the meat. — Mabel 
Sturtevant, 105 S. Dearborn St., Chicago, 111. 

BOILED LAMB. — Boil a piece of lamb until tender. Remove 
from the fire and place on a hot dish, heat some vinegar in a little 
of the liquor, thicken slightly, and pour over the lamb; mint may 
be added, if desired, and the sauce may foe made with clear water 
instead of the broth; in that case it is not thickened. — iMrs. A. O. 
Forde, 3423 Pierce Ave., Chicago, 111. 

BOILED LAMB AND CABBAGE.— Cut lamb into small 
pieces the right size for serving, and put into a kettle with a head 
of cabbage, chopped fine, or quartered. Boil until tender, and 
serve plain or with mint sauce or vinegar alone. — Mrs. A. O. 
Forde, 3423 Pierce Ave., Chicago, 111. 

BROILED BREAST. OF LAMB.— Lay the inside of the meat 
toward the fire first and broil very moderately, turning the meat 
often. When done, butter slightly and season with salt and pep- 
per. The breast of lamb is sold in most markets with the fore-leg 
attached; this should be cut off 'before the piece is broiled. — Mary 
E. Stark, 3753 Armour Ave., Chicago, 111. 

FRENCH CHOPS — French chops are cut from the ribs and 
trimmed by the butcher, who removes all the fat and scrapes the 
bones clean for a little distance from the end. Broil over a quick 
fire, adding salt, pepper and butter before serving. They may also 
be cooked 'by frying, in which case they are first seasoned with 
salt and pepper and dipped in beaten egg and then in cracker 
crumbs. — Mrs. James Russell, 3519 S. La Salle St., Chicago, 111. 

LAMB CROQUETTES.— Rub 1 tablespoon butter, 2 table- 
spoons flour together until smooth, add 1 cup scalded milk or 
cream and stir until it thickens. Mix 2 cups of finely chopped 
cooked lamb, 1 cup of boiled rice, 1 tablespoon of chopped parsley, 
1 teaspoon of lemon juice, and seasoning well together. Mix with 



GOOK COUNTY COOK BOOK 327 

the thickened milk, and cool. When cool form into cone-shaped 
croquettes, cover with egg and bread crumbs, and fry in smoking 
hot fat.— Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, ill, 

FRICASEE OF MUTTON OR LAMB WITH PEAS.— Cut 2 

lbs. of the breast of mutton or lamb into square pieces. Dredge 
with salt and flour and brown in butter or drippings. Put them 
in a stew-pan with 1 onion, sliced, cover with boiling water and 
simmer until the bones slip out. Remove the bones, strain the 
liquor, skim off the fat, and when the liquor boils again, add the 
meat, salt and pepper, and stew until nearly tender; then add 1 qf. 
of peas, or 1 pt. or boiled macaroni, cut into */> inch -pieces, or 1 
pt. of asparagus tips, and simmer IS .minutes. — Mrs. Wm. Reid, 
1215 La Salle Ave., Chicago, 111. 

LAMB'S FRY.— Wipe dry, dip in egg and cracker crumbs, and 
fry in hot butter or other fat until a nice brown, and serve hot. — 
Mrs. John Hansen, 1408 S. 8th Ave., Chicago, 111. 

HAGGIS.- — To make haggis, the famous Scotch dish, proceed 
as follows: Carefully wash a lamb's head, heart, liver, kidneys 
and sweetbreads. Place the head, heart and liver in a kettle, cover 
with cold water, let them simmer for 2 hrs., and se,t aside to cool. 
When they are cold, remove all fat and bones and chop the meat 
rather fine. Parboil the sweetbreads, remove the tubes from the 
kidneys, and cook until tender, parboiling first, and add the breads 
to the hash, then add 1 grated onion, 2 tablespoons of chopped 
parsley, and salt and pepper to taste. Heat the mixture over a 
moderate part of the fire, being careful not to stir too much. When 
ready to serve, add 1 gill of good cream and turn out the prepara- 
tion upon the center of a platter. Place the sweetbreads, browned 
in butter, on top, and serve with forown bread. — Mabel Sturtevant, 
105 S. Dearborn St., Chicago, 111. 

LAMB AND PEAS.— Cut 2 lbs. of coarse lean lamb into dice, 
removing fat and bone. Brown sliced onion in 2 tablespoons of 
dripping or butter. Strain the fat back into the pan, dredge the 
meat with flour, and fry for 3 minutes, turning to sear both sides. 
Turn meat and fat into a saucepan, add a cup of stock or of butter 
and water, cover closely, and stew for an hr., or until the lamb is 
tender. Put in them a cup of green peas with 3 leaves of green 



328 MEATS 

mint. Cover again, and cook until the peas are tender, but not 
until they break. Have ready a broad dish, lined with slices of 
toast, soaked in tomato sauce. Take up meat and peas in a per- 
forated skimmer and lay upon the toast. Keep hot, while you 
thicken the gravy left in the pot, with a tablespoon of butter rolled 
in one of browned flour; season, boil up, and pour over the stew. 
Let it stand 1 minute, and serve. — Mabel Sturtevant, 105 S. Dear- 
born St., Chicago, 111. 

PRESSED LAMB.— In the morning put on to boil either a 
shoulder or a leg of lamb and just enough water to cover it. As» 
soon as tender serve with salt and pepper, and then gently cook till 
the meat is very tender and its juices nearly extracted. Put into 
a wooden bowl, add more seasoning, if desired, and chop fine like 
hash. Place in a deep dish, press out (under a plate with a flat- 
iron on it) all the liquor, and set aside to cool and harden. Slice 
thinly when cold, and serve. — Mrs. Thomas Perkins, 3747 S. Wa- 
bash Ave., Chicago, 111. 

POT ROAST OF LAMB.— Take a piece of the leg or shoul- 
der of lamb, salt and pepper it, and put into a stew kettle with 
enough water to keep from burning. When done, cook down and 
brown in its own fat. It may be served' with or without mint 
sauce.— Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111. 

CROWN POT ROAST OF LAMB.— A crown roast may be 
fashioned from a full loin, but is of more perfect shape, when cut 
from both loins and fastened together at the sides. Cut the same 
number o;f ribs from both sides of a rack of mutton, selecting ribs 
on one side that correspond to those on the other. Cut the ribs 
apart at the backbone, but separate the chops no farther. Trim 
the bones as for French chops, removing the trimmings to make 
the meat on the chops of uniform height. Or leave the trimmings 
on each side in one piece and roll this over and over backwards. 
When the ends are joined, a circle or crown of meat is formed. 
If necessary, trim the bones to make all the same in length. Cover 
the ends of the bones securely with strips of salt pork. Cover, and 
cook slowly for 1 hr., once in a while shaking the contents of the 
saucepan to keep it from sticking to the bottom. Now put in a 
dozen small potatoes or as many pieces of large ones, cut up. 
Cook 1 hr. longer. Arrange the meat in the center of the dish, 



COOK COUNTY COOK BOOK 329 

with the potatoes and' turnips around it. Strain the gravy on the 
top, and serve. This may toe cooked in the oven in a large Soyer! 
paper bag and the flavor is very good. — Mrs. S. J. Walsh, 4442 
Langley Ave., Chicago, 111. 

LEG OF LAMB POT ROAST.— Always skin the lamb and 
wipe very clean, dust well with flour, and put into a kettle and 
brown, add enough water to keep from burning, and a handful of 
mixed allspice, whole. Cook until thoroughly tender, and serve 
hot, with or without mint sauce. — -Mrs. John Hansen, 1408 S. 8th 
Ave., May wood, 111. 

ROAST LAMB WITH MINT SAUCE.— If the roast is from 
the breast, make a stuffing, fill the place made for the stuffing. 
Wipe the meat, dredge with salt, pepper and flour, and roast on a 
rack, basting often, and allowing 15 minutes to a lb. If more fat 
is .required for basting, use butter. Serve hot on a platter with 
mint sauce. 

Mint Sauce. — 2 tablespoons of green mint, chopped line, soaked 
to remove all the gravel. Then mix 1 tablespoon powdered sugar 
and Yi teacup of vinegar (taking care that all the sugar is dis- 
solved) in a sauce-boat, and stir in the mint. This gives a very 
line flavor to lamto. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111, 

ROASTING A LEG OF LAMB.— Slice salt pork very thin, 
cut 2 slices down to the rind of the leg of lamb, leaving the- rind 
uncut, to make the slices as large as possible, make as many of 
these slices as will cover the whole leg, then wrap the whole in 
grape leaves, bind on with a string, and roast. The lamb will be 
exceedingly juicy, and of a delicious flavor, toaste with rich soup 
stock. Legs of lamb may have the bone removed and then stuffed 
with preferred fowl or meat dressing, and roasted. — Mrs. S. J. 
Walsh, 4442 Langley Ave., Chicago, 111. 

ROAST LAMB SHOULDER STUFFED.— Have the bone ex- 
tracted neatly, and fill the cavity left with a stuffing of a cup of 
bread crumbs, chopped fine, 2 tablespoons of toutter, melted, 1 ta- 
blespoon of chopped parsley, 1 teaspoon of onion juice or chopped 
onions, Y<z teaspoon of paprika. Roast in a quick oven. Into 2 
tablespoons of softened butter mix 1 tablespoon each of chopped 
parsley, onion and lemon juice, and kitchen bouquet. Draw the 



330 MEATS 

meat, when done, from the oven, spread it with this prepared sauce, 
and return to the oven for 4 minutes. Garnish with small, round 
fried potatoes. Serve green peas with it. — (Mrs. A. E. Whitney, 
1760 Edge water Place, Ohicago, 111. 

COLD ROAST LAMB IN TOMATO.— Make 1 qt. of tomato 
sauce. Slice cold roast lamb thin, as for the table, and just before 
serving place it in the boiling sauce. Cook just long enough to 
heat the meat, and serve. The secret of making an inviting dish 
of already cooked meat is in not forgetting that it is cooked enough. 
It should only be heated through. — Mrs. Emma Minter, 3334 S. 
State St., Chicago, 111. 

LAMB STEW. — Remove pink skin and extra fat from \y 2 
lbs. lamb fore-quarter. Cut meat into pieces for serving, wipe, 
cover with boiling water and Iboil 5 minutes, then cook below boil- 
ing point until tender — about lyi. hrs. At the end of an hr. add 1 
onion, cut fine, and season to taste. When meat is cooked make 
sauce for lamb stew, with 2 tablespoons flour, % teaspoon white 
pepper, y 2 teaspoon salt, 2 tablespoons drippings, 2 cups stock, 2 
tablespoons chopped parsley. Make as white sauce, and heat meat 
in it, add parsley, and serve with a border of boiled rice. — Mrs. S. 
J. Walsh, 4442 Langley Ave., Chicago, 111. 

LIVER 

LIVER AND BACON AND ONIONS.— 1 lb. of liver and ^ 
11). of bacon. Boil the liver in salt water for 5 minutes to remove 
any impurities. Drain and wipe dry, and lay in flour, salted and 
peppered. While this is being done fry the bacon, remove and fry 
the- liver in the same fat. Remove liver and fry onions in the 
same drippings. Arrange the liver in the center of platter, the 
bacon around it, and the onions on top of the liver. This will 
.verve 4 people. — Mrs. F. E. Clower, 1103 S. 8th Ave., May wood, 
111. 

VARIATION I.-— Slice any kind of liver (calves' liver pre- 
ferred) not too thin. Fry an equal number of slices of 'bacon first. 
The liver may be dipped in egg and cracker crumbs, in flour, or 
fried plain, and served on the slices of bacon. — Mrs. John Ward, 
6639 Union Ave., Chicago, 111. 



COOK COUNTY COOK BOOK 



331 



BAKED LIVER. — Wipe a whole liver and score several times 
to the depth of y 2 inch. Lay thin strips of sait pork in the scores 
and add an onion, 2 carrots, a turnip, a potato, and any other vege- 
table on hand, cut fine. Place them around the liver and sprinkle 
2 tablespoons of finely cut pork over the vegetables. Dust all well 
with salt and pepper. Cover the liver with water at first, letting 
it boil away. Serve the vegetables on the platter with the liver. — 
Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 

CALF'S LIVER BRAISED.— Wipe with a clean wet doth. 
Lard the rounded 1 side with bacon or salt pork. Fry 1 onion in 
salt pork fat. Put the liver and fried onion in a braising-pan; add 
hot water or stock to half cover, 1 teaspoon of salt, 1 saltspoon of 
pepper and 1 tablespoon of herbs. Cover, and cook in a moderate 
oven 2 hrs., basting often. When ready to serve, strain the liquor, 
season with lemon juice, and pour it over the liver. — Mrs. A. C. 
Christy, Glen View, 111. 

CALF'S LIVER, CREAMED.— Cut 2 lbs. of liver in small 
pieces, cover with salt and cold water for 10 minutes, and drain. 
Heat 5 tablespoons butter, put in the liver, seasoning with salt 
and pepper, and cook slowly 8 minutes, browning it on all sides; 
then take up the liver and place it where it will keep warm. Place 
1 slice onion in the frying-pan and cook 1 minute; add 3 teaspoons 
of flour and cook, constantly stirring, until it begins to froth. 
Draw the pan back, gradually add the cold milk and cook 1 min- 
ute, stirring all the time. Place the liver in the pan with the 
gravy, cover the pan and stew very slowly 5 minutes longer. — Mrs. 
E. D. Bennett, Bartlett, 111. 



LIVER DUMPLINGS.— Skin a calf's liver and rub it through 
a sieve. Put it into a basin with 2 oz. finely chopped bacon, 7 oz. 
fried dice of bread; add 4 beaten eggs, 1 minced onion, and season 
with nutmeg, salt and pepper. Mix well with a little cold water 
and enough flour to bind the dumplings. Make them into small, 
round balls, and boil them in salted water for 15 minutes. Serve 
hot with fried bread crum'bs and a sauce of melted butter, thick- 
ened with grated potatoes. — Mrs. Conklin, 914 N. 5th Ave., May- 
wood, III. 



332 MEATS 

FRIED LIVER — Have the liver sliced fairly thin, dip it in 
flour, cracker or bread crumbs and 'beaten egg, or fry it plain in 
bacon or other pork dripping. If desired, onions may be fried 
with the bacon, or afterwards, in the same fat, and served in the 
center of the platter on which the liver is arranged. — Mrs. S. J. 
Walsh, 4442 Langley Ave., Chicago, 111. 

LIVER HASH. — Cut the liver into pieces the size of a penny; 
it must measure 1 pt. after cutting. Heat 1 tablespoon of butter, 
and stir in 1 teaspoon of flour, cooking and stirring until brown; 
then add 1 cup of water, gradually, and season with salt and pep- 
per. Place the liver in this sauce, and simmer very gently 20 min- 
utes. Add 1 teaspoon of lemon juice, and serve very hot. — Mrs. 
Joseph King, Kenilworth, 111. 

CALF'S LIVER AND MUSHROOMS.— Mix y 2 lb. of butter, 
the yolks of 3 hard-boiled eggs, and put them into a chafing-dish, 
adding salt, a very little cayenne pepper, and a pinch of dry mus- 
tard. When heated, put in 1 calf's liver, cut in small squares, and 
gently stew in butter and a little water, and add part of can of 
sliced mushrooms. When it has cooked 5 minutes, add a small 
glass of Madeira, and serve on hot toast. — Mrs. C J. Jeffries, Win- 
netka, 111. 

RAGOUT OF LAMB'S LIVER.— Boil till tender. Cut in thin 
round slices. Make a rich brown sauce; season with spices and 
wine, Stew the liver in till hot, and serve at once. Garnish with 
alternate slices of lemon and hard-'boiled eggs. — -Mrs. James Moore, 
4412 S. Dearborn St., Chicago, 111. 

MUTTON 

BOILED LEG OF MUTTON, WITH CAPER SAUCE,— 

Put the mutton in a kettle, pour over it hot water sufficient to cov- 
er, and add a cupful of well washed rice, which will render the* 
mutton whiter and more tender. When the water 'boils, skim it 
carefully and 1 allow it to boil rapidly 15 minutes; then set the kettle 
where the boiling will be gentle, but constant, and allow 15 min- 
utes to each lb., if the meat is desired rare. Serve with caper 
sauce, — Mrs, Cecelia Miller, 611 Dearborn Ave., Chicago, 111, 



COOK COUNTY COOK BOOK 333 

BREADED MUTTON.— Sew up the mutton in a thin cloth, 
lay it in a saucepan, nearly cover with cold water, and stew gently, 
allowing 10 minutes to each lb. Take it out, unwrap, and lay it in 
a haking-dish, brush over with warm dripping, dredge with flour, 
and set in the oven for Yt. an hr., basting freely with its own broth. 
When nearly done, strew thickly with crumbs, dot bits of butter 
over it, and 'brown. Serve with slices of 'beetroot. — Mrs. C. J. Jef- 
fries, Winnetka, 111. 

MUTTON CUTLETS BREADED.— Trim the cutlets, and 
season with salt and pepper. Dip in crumbs, beaten egg, and 
crumbs again, and fry in smoking fat, 4 to 6 minutes, if rare, 8 to 10 
if well done. Arrange in the center of a hot dish, and pour tomato 
sauce around them, or place them around a mound of mashed po- 
tatoes or spinach. Trim the bones with a paper ruffle, or arrange 
them with the bone end up, stacked like bayonets, and garnish with 
stuffed tomatoes.- — Mrs. Win. Reid, 1215 La Salle Ave., Chicago, 
111. 

MOCK VENISON.— Lard a leg of mutton with strips of salt 
pork inserted in deep slits in the meat, which has -been previously 
rolled in pepper and cloves; bake 2 hrs., or according to size of 
roast. About an hr. before serving, spread over it currant jelly, 
return to the oven and let it brown. — Mrs. Louise Robert, 944 
Wells St., Chicago, 111. 

MUTTON PATTIES.-nMince cooked meat, and has-h in good 
gravy, season with sait, pepper and a little catsup. Do not boil 
the mince, let it become hot and thicken. Line patty-pans half with 
puff paste and fill with the meat. Cover with the paste, and hake 
in a quick oven for 15 minutes. — Mrs. C. J. Jeffries, Winnetka, 
111. 

MUTTON PIE.— Put into a pie-dish alternate layers of sea- 
soned slices of mutton and thinly sliced potatoes. Begin with the 
meat and end with potatoes. Use parsley, savory herfbs, onion or 
shallot, a little mace, white pepper and salt, if desired. Pour a 
cup of gravy into the pie before putting on the crust. Suet is gen- 
erally used for the crust. — Mrs. C. J. Jeffries, Winnetka, 111. 

MUTTON POT ROAST.— Put the mutton in a kettle with 
cold water to cover, skim and cook down with 1 onion and a bay 



334 MEATS 

leaf and brown in its own fat. — Mrs. John Ward, 6639 Union Ave., 
Chicago, 111. 

ROAST MUTTON.— Choose a piece from the leg or loin. The 
leg is greatly improved by having the bone removed, and filling its 
place with a stuffing made of 1 coffee cup coarse cracker crumbs, 
1 teaspoon salt, 1 saltspoon pepper, 1 teaspoon mint, dried and 
powdered, moisten with melted butter. — Mrs. John Ward,, 6639 
Union Ave., Chicago, 111. 

ROAST LEG OF MUTTON.— Wipe the mutton with a damp 
cloth, sprinkle it with salt, pepper and flour, and place on a meat j 
rack in a roasting-pan; roast in a hot oven, allowing 15 minutes to 
a lb. Baste every 15 minutes, dredging with a slight sprinkle of 
flour, salt and pepper at each hasting. When done place on a plat- 
ter. Place the dripping-pan upon the top of the stove and drain 
off all but 1 tablespoonful of the fat. Add a little flour, and stir 
until a nice brown, after which add boiling water, stirring con- 
stantly, until the gravy is of the desired consistency. Strain and 
send to table in a sauce-hoat. Serve with currant or other tart 
jelly. This may be roasted in a large Soyer paper bag. — Mrs. S. J. 
Walsh, 4442 Langley Ave., Chicago, 111. 

ROASTED, STUFFED AND ROLLED SHOULDER OF 
MUTTON. — Have the butcher remove the bones from a shoulder 
piece. Wipe the .meat carefully, and dredge with flour, after sprink- 
ling with salt and pepper. Make the following stuffing: 1 pt. of 
bread crumbs, 1 tablespoon of butter, y 2 teaspoon of pepper, J^ 
onion, 1 teaspoon of dried herbs, 1 teaspoon of salt. Rub the but- 
ter and crumbs well together and let them stand at least an hr. 
Chop the onion fine, pour boiling water over it, and drain off al- 
most immediately. This removes the rank taste of the onion. Add 
the chopped onion to the crumbs, and also the salt and pepper, and 
the herbs, if there are any. Spread the meat with this dressing, 
roll it up and skewer it together, or else tie it around with clean 
twine, if there are no skewers. Rub over with soft butter and place 
the meat on the rack; roast in quick oven. Allow but 20 minutes 
to a lb. in baking with a stuffing. — Mrs. Elizabeth Marrs, 55 E. 36th 
St., Chicago, 111. 



COOK COUNTY COOK BOOK 335 

MUTTON AND OYSTER SAUSAGES.— Use 1 lb. of rare 
cooked meat; Yz lb. of beef suet, 1 pt. of oysters, J^ pt. of bread 
crumbs, 2 eggs, 1 onion, 1 tablespoon of herbs. Chop the meat 
very fine, and add seasoning to taste, a 'bit of celery, parsley, and 
any herbs available. Chop the suet and allspice very fine, then 
mix all well together, form into small balls, and fry. A couple of 
anchovies may be added to the seasoning. — Mrs. B. Jackson, 44 W. 
35th St., Chicago, 111. 

SCRAMBLED MUTTON.— Take 2 cups chopped mutton, a 
piece of butter the size of an English walnut and 2 tablespoons of 
hot water. - Heat, then break in 3 eggs, and stir constantly until 
the eggs begin to set. Add salt and pepper to taste. Lamb, beef, 
pork, any cold meat, in fact, may be served this way.— -Mabel Stur- 
tevant, 105 S. Dearborn St., Chicago, 111. 

STEAMED LEG OF MUTTON.— Cook the leg in a steamer 
until tender; then put in a dripping-pan, salt, dredge plentifully 
with flour, and set in a hot oven until nicely browned. Serve with 
currant jelly. — Mrs. W. J. Henderson, 2815 Calumet Ave., Chicago, 
111. 

MUTTON STEW.— 1 lb. flank of mutton, 1 small onion, 3 
slices carrot, 3 slices turnip, 1 tablespoon butter, 2 tablespoons 
flour, pepper and salt. Cut mutton into small pieces, season, and 
place in earthen dish; add vegetables, mix butter and flour; add 
hot water, and pour over meat, cover with boiling water, add salt 
to taste, and cook 5 hrs. in Aladdin pail. — Mrs. B. Hubert, 3733 
Elmwood Ave., Chicago, 111. 

A GENUINE IRISH STEW.— Use 2 lbs. of lean chops from 
the necks of mutton. Peel as many potatoes as will amount to 
twice the weight of the meat. Slice with them 8 onions. At the 
bottom of a pan put a layer of potatoes and onions, then one of 
meat, season w r ith pepper and a little salt. Pack closely, and cover 
with another layer of potatoes and onions. Pour enough water 
over stock to moisten the topmost layer, cover the stew-pan tightly 
and let simmer for 3 hrs. Do not remove the lid, as this will let 
out the flavor. — Mrs. C. J. Jeffries, Winnetka, 111. 



336 MlEATS 

PORK 

TO FRY DOWN PORK.— Take fresh pork, slice, and fry as 
for table use; pack in crocks and cover with the hot dripping; be 
sure it gets well around the slices in each layer, cover and weight 
to keep the pork well under the dripping. Have kept it for sum- 1 , 
mer use for years, and find it was as nice as if freshly cooked. — ■ 
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

BACON AND APPLES.— Apples are often fried with bacon, 
many people being very fond of the flavor thus produced. The 
dish is prepared thus: Choose tart, well-flavored apples, cut them 
across into J^-inch slices, and carefully remove the core part from 
each slice. Cut as many thin slices of bacon as there are slices of 
apple, fry the meat in its own fat until very crisp, and place it on 
a hot dish. Fry the apples with the bacon until quite brown, drain 
and lay them on the slices of meat. Sprinkle with a little sugar, 
and serve. — Mrs. Chas. Ziegler, 113 E. 36th St., Chicago, 111. 

CREAMED BACON.— 10 slices of bacon, \y 2 cups of milk, 
XVz tablespoons of flour, salt and pepper to taste. The slices of 
bacon should be very thin and the size of ordinary breakfast bacon 
— about 4 inches long and 2y 2 inches wide. Lay them in a frying- 
pan and place in a hot oven; when the meat is brown and crisp set 
the pan on top of the stove, lay the bacon on a hot plate, add the 
flour to the fat in the pan and stir quickly for 2 minutes, being care- 
ful that the heat is not strong enough to brown the flour. As soon 
as the flour is cooked, add the cold milk, a little at a time, stirring 
constantly to make a smooth gravy. Let the gravy cook for 2 
minutes after it has reached the boiling point and add salt, if 
needed. Turn the gravy out on a hot platter, dust lightly with pep- 
per, lay the slices of bacon on it, and serve at once. — Mrs. M. 
Young, 4237 Prairie Ave. ? Chicago, 111. 

FRIED BACON (Southern Style).— Cut slices of bacon Vt. 
inch thick. Pour boiling water over it and let it stand 5 minutes; 
put the slices in frying-pan and sprinkle Indian meal lightly over 
them, cook over rather hot fire until crisp, and ibrown, and serve on 
a warm dish. — Mrs. James Russell, 3519 S. La Salle St., Chicago, 
111. 



OOOK COUNTY COOK BOOK 337 

EGG AND BACON PIE.— Make a short paste and line pie- 
plate; cover with bacon, cut into fine strips; beat 2 eggs with a lit- 
tle milk, season to taste, and pour over bacon; cover with crust and 
bake in moderate oven. — Mary E. Stark, 3753 Armour Ave., Chi- 
cago, 111. 

POTATOES AND BACON.— Cream potatoes in the usual 
way 'by cutting in cubes and warming in milk sauce; when they 
have simmered about 5 minutes,, add some bacon which has been 
cut in tiny cubes and fried until nearly brown; 'bacon should be 
well drained before it is put with the potatoes; let bake a few min- 
utes, and serve. Potatoes creamed in the same way, only place a 
layer of potatoes, then a layer of grated .cheese, and so on until a 
medium-sized 'basin is filled; always have a layer of the grated 
cheese on top; bake in the same way as the former: this will be 
found a splendid dish in case of unexpected company. — Mrs. Wm. 
Reid, 1215 La Salle Ave., Chicago, 111. 

FRIED PORK CHOPS.— Place 1 tablespoon of drippings in a 
frying-pan. Dust the chops with salt, pepper and flour, or dip in 
e^fr and cracker crumbs, and fry slowly until of a fine brown. 
Thicken the gravy in the pan and. pour it over the meat. — Mrs. 
John Ward, 6639 Union Ave., Chicago, 111. 

PORK CHOPS WITH FRIED APPLES— Trim off most of 
the fat from nice firm pork chops; dredge well with flour, and put 
over a hot fire until thoroughly done; 20 to 25 minutes are usually 
required. In the meantime cut 3 apples into slices and simmer in 
butter or dripping until tender. Place around the chops and serve 
hot.— Mrs. L. N. Powell, 3513 S. Dearborn St., Chicago, 111. 

CREOLE PORK CHOPS.— 1 lb. loin pork chops, ]/ 2 can 
tomatoes, 4 onions, pepper and salt. Dip the chops in flour and 
fry a golden brown, take out, and fry the onions in the same fat 
Until a golden brown. Add a tablespoon of flour and water enough 
to make a very stiff gravy: when smooth add the strained toma- 
toes.— Mrs. F. E. Clower, 1103 S. 7th Ave., Maywood, 111. 

CHOP SUEY.— Chop */ 2 lb. pork and \]/ 2 lbs. veal into small 
pieces, fry until done. Fry 10 onions until brown. Drain off all the 
grease, add 1 large stalk celery, cut fine, 1 can mushrooms and 



338 MEATS 

onions to meat. Take the juice from the mushroom?, add enough 
make a thick gravy, some Chinese brown sauce, pour over 
all, cover and let slowly boil. 

Boiled Rice With Chop Suey. — Use 1 qt boiling hot water 
to each cup of rice, add 1 teaspoon of salt — Mrs. Chas, A Johnson. 
219 5. 9th Ave.. Maywood. 111. 

BOILED PIG'S FEEL- Take the tore feet, cut off the hocks, 

*an and scrape them r and roll them 

ttp rightly in common muslin : tie or sew them so that they will keep 

in perfect ; -•- hrs, on a moderate fire — they will 

in be very soft; lift them out carefully and let them cool off: 

then remove the muslin and you will find them like jelly. Serve 

wi:' them and roll in bread crumbs or cracker 

dust, and Fry or broil them. Serve with a little tart sauce. — Mrs. 

-kliii. °14 X. 5th Ave.. Maywood. 111. 

TO COOK A HAM.— S: m ic cold water for 12 hrs., 

it it on to boil, allow 15 minutes for each lb., p iter] 

off, fill the pot with fresh water (boiling), put in a pt. of vinegar. 

a : ;n of w -? : :e. a >n of cloves: allow the 

•oi to cook in this 15 minutes for each lb.: let it remain in this 

liquor till cold, skim it. make a paste of vinegar and mustard, and 

cover the top with. : :: put bread crur 3 a little sugar on, 

then return to yven For a short time, — Mrs. M. Abbott. 2110 Dear- 

rn St.. Chicago, 111. 

MARYLAND BAKED HAM.— Cover a medium-sized ham 
with sweet cider. Let it simmer gently for 3 1 : hrs. Skim often 
to remove the grease When tender take out and remove the rind: 
outline the fat on top into diamonds and in each stick a clove. 
Rub r - : c\:o of maple syrup over the top, place in the oven and 
bake si >r 45 minutes. Garnish, and send to the table. — Mrs. 

C. J. Jeffries, Winnetka, 111. 

DEVILED HAM. — Mix 1 tablespoon of mustard. 1 of vinegar. 
2 id butter, avenue, spread the mixture on both 

~ : V.e T < lb. raw ham. cut in thin slices, with flour, 

and br clear coals for about 10 minutes. Serve immediatelv 

on a hot dish. — Mrs. D. E. Gentry. Glencoe. 111. 



COOK COUNTY COOK BOOK 339 

FRIED HAM WITH CREAM GRAVY.— Properly cured ham 
will not need freshening; but should the ham be too salt, place it in 
a frying-pan, cover with cold water, and set the pan on the range 
in a mild heat; and when the steam commences to rise pour off the 
water and add more cold water. As soon as this water steams 
lift out the slices of meat and drain well before frying. Heat the 
pan for frying, and when very hot, cook the meat without the addi- 
tion of fat, unless the ham is exceptionally lean, when a spoonful 
of pork drippings should be used. When the ham is nicely browned 
place it on a platter, and add a cup of milk to the fat in the pan. 
When this boils, thicken it to a cream with 1 tablespoon of flour, 
wet to a smooth paste in a very little milk, adding pepper to sea- 
son; and turn the gravy over the ham: A more simple gravy is 
made 'by adding a little hot water to the fat, etc., in the pan and 
pouring this over the meat. — Mrs. H. W. Barquette, 2441 S. Wa- 
bash Ave., Chicago, 111. 

HAM PIE.-— Chop off from a raw ham, thin slices, like dried 
beef; peel and slice raw potatoes; in the bottom of a buttered bak- 
ing-dish put a layer of potatoes, add a little butter and pepper, then 
a layer of ham, then potatoes, etc., until the dish is nearly full, add 
water till covered; cook on top of range until potatoes are done. 
Place over this a crust, and bake J^ hr. — Eloise Jennings, Winnetka, 
111. 

ROAST HAM (STUFFED).— Wash and soak a large ham 48 
hrs. in sufficient water to cover it. On the morning of the day it 
is wanted place on a tin sheet or in a baking-pan and entirely cover 
it with a dough made of 2 qts. of flour and \y 2 pts. of water. Bake 
slowly 5 hrs. For the stuffing, soak 1 qt. of stale bread in 1 full 
pt. of milk, season with salt and pepper, and mix with 2 eggs. 
Take out the ham, remove the crust and skin, score it deeply and 
fill the openings with the stuffing. Spread any remaining stuffing 
over the top of the ham. Put the pan back in the oven and bake 
the ham slowly 1 hr. or more. Serve hot with champagne sauce or 
currant jelly sauce. Also delicious cold. — Mrs. Chas. E. Bartley, 
50O4 Drexel Blvd., Chicago, 111. 

HOW TO COOK PIG'S CHEEK.— Let a pickled pig's cheek 
boil gently until tender, about 3 hrs. Tie y 2 pt. of split peas loose- 
ly in a cloth, put them in boiling water and boil 1 hr. Take out, 



340 MEATS 

pass them through a sieve and mix with the pulp a little pepper 
and salt, 1 oz. of butter and 4 well-beaten eggs. Stir the mixture 
over the fire until t'he eggs begin to set, then spread it upon the 
cheek, brush over with a beaten tgg f sprinkle bread raspings on it, 
put it in the oven a few minutes, and serve. Bread raspings are 
pieces of stale bread, dried slowly in a warm oven till brown and 
hard, and then crushed to a powder. Set away in jars until need- 
ed.— Mrs. C. J. Jeffries, Winnetka, 111. 

PORK PIE (a Celebrated Western Dish).-^Cut 2 or 3 lbs. of 
the thick ends of a loin of pork into very thick slices, 3 inches long 
by 2 wide. Put a layer on the botom of a pie-dish and sprinkle 
chopped parsley and onion, a bit of nutmeg, and salt and pepper 
over it; next, another layer of pork and one of seasoning as before, 
using very little of the nutmeg. Repeat till the dish is full, and 
then pour in a cupful of stock or water and 1 or 2 tablespoons of 
catsup. Have ready a good, plain paste. Put a strip of it around 
the edge of the dish, put on a cover of the same, and set the pie in 
a rather hot oven. When the crust rises and begins to color, place 
the pie in the bottom of the oven, put a piece of paper over it and 
bake fully 2 hrs. Some partly cook the meat before putting on the 
crust.— Mrs. A. D. Allen, 2351 S. State St., Chicago, 111. 

FRESH PORK POT PIE.— Take off the fat and crack all the 
bones of a spare rib; boil till tender; skim frequently; and 
then season with salt and pepper. Thicken the gravy about/ 
yi an hr. before serving. Put in another kettle all the bones and 
most of the gravy, leaving just enough in the first pot to reach y 2 
inch above the rim on which the pot rests; put the crust or dough 
in, cover tightly to prevent any steam escaping, and keep boiling 
continuously for J4 ° ; f an nr - Serve meat and crust from one dish 
with the gravy. To make the crust: Work into light dough a very 
small piece of butter; roll it out thin, cut into squares and leaMe 
on the moulding board until very light. — Mrs. Chas. L. Rosser, 26 
S. Aberdeen St., Chicago, 111. 

ROAST PORK.— The chine, or loin, and the spare ribs are 

the best pieces for roasting. Rub well with pepper, or sage, salt 

and flour, and bake 20 minutes for each lb. Baste often, and do 

-not have the oven as hot as for other meat. Roast pork is more 



COOK COUNTY COOK BOOK 341 

wholesome when eaten cold. The flavor of the pork is improved 
by roasting in a paper bag*. — Mrs. S. J. Walsh, 4442 Langley Ave., 
Chicago, 111. 

ROAST LEG OF PORK.— Score the skin in squares, or in 
parallel lines running from side to side. Sprinkle the meat with 
salt and pepper, dredge ligtfitly with flour, and roast slowly, 25 
minutes to a lb. Pour oft all but 2 tablespoons of the fat. Place 
the pan on top of the stove when hot, stir in 2 tablespoons of flour. 
Cook 1 minute, add 1 pt. of hot water, stirring constantly. Let 
the gravy cook 3 minutes, and season with salt and pepper. Those 
who do not object to a hint of onion in flavoring will find it, is-a 
great addition to place a small onion in the pan while the meat is 
roasting. This, of course, is removed before the gravy is made; 
but it takes off the extreme "pig" flavor that is so disagreeable and 
noticeable in old pork. — Mrs. John Ward, 6639 Union Ave., Chi- 
cago, 111. 

ROAST PIG.— Wash thoroughly inside and ouside a six- 
weeks'-old pig; wipe dry with a towel. Salt the inside and stuff 
it with a fowl dressing; sew it up, place it in a kneeling posture in 
a dripping-pan, baste with water and (butter a few times, as the pig 
warms. Roast for 2 or 3 hrs. Make a gravy by skimming off 
most of the grease; stir in the pan a tablespoon of flour, use 
enough water to make it the right consistency. Season, and let 
all boil up once. Strain and turn into a gravy-dish. Place the 
pig on a large platter surrounded with parsley. — Mrs. C. J. Jeffries, 
Winnetka, 111. 

ROAST SPARERIB.— Trim off the rough ends neatly, crack 
the ribs across the middle, rub with salt and sprinkle with pepper, 
fold over, stuff with turkey dressing, sew up tightly, place in a 
dripping-pan with a pt. of water, baste frequently, turning over 
once so as to 'bake both sides equally until a rich brown. — Mrs, 
Conklin, 914 N. 5th Ave., May wood, III 

FRIED SALT PORK, WITH CREAM GRAVY.-^Cut the 

slices thin, and place them in cold water. After they have soaked 
1 hr., drain well and dry them on a napkin. Heat the frying-pan 
very hot. Place J^ a cup of flour on a plate, and, dipping each 
piece of meat in it, fry until crisp. Drain off all but 2 tablespoons 



342 . MEATS 

of the fat and stir 2 tablespoons of flour into that remaining in 
the pan. Cook 2 minutes, stirring well; then draw the pan back' 
on the range and slowly add 1 pt. of milk. When the gravy is 
smooth and well mixed together, cook only 1 minute, and add 
pepper, and salt also, if needed. Turn the gravy over the meat 
and serve. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

SALT PORK PIE.— Scald well, with hot water, in order to 
remove the briny taste, cracked ribs of lean salt pork and also a 
slice or so of fat salt pork. Put into a kettle with sufficient cold 
water to cover it, put on the lid and boil 1 hr.; then season with 
pepper and put in a dozen potatoes, peeled and quartered. When 
the water begins again to boil drop in the dumplings. Make as fol- 
lows: 1 pt. of sour milk or buttermilk, 2 well-beaten eggs, 1 tea- 
spoon of salt and 1 even teaspoon of soda, dissolved in 1 tablespoon 
of water, flour to make a stiff batter. Put into the kettle in table- 
spoons and boil, and closely covered 2 /z of an h*r. — Mrs. J. W. Fitz- 
patrick, 3031 S. Dearborn St., Chicago, 111. 

SAUSAGE. — To 15 lbs. meat, either pig shoulder or side pork 
and round steak cut in strips for grinder, add 4 oz. of salt, 
1 oz. pepper, 2 rounding tablespoons of powdered sage, grind and 
pack in earthen dishes, run hot lard on top, and it will keep for 
weeks in a cool place. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 
111. 

VARIATION I.— Grind 6 lbs. of lean fresh pork, 3 lbs. of 
chine fat in a sausage grinder or meat chopper, mix 3 tablespoons 
of salt, \y 2 of black pepper, 4 of pounded and sifted sage with the 
hands. Taste if it has the right flavor, make long, narrow bags 
of stout muslin. Fill with the meat and hang in a cold, dark room. 
They can be used at once. — Mrs. C. J. Jeffries, Winnetka, 111. 

BOLOGNA SAUSAGE.— Remove the outer skin of the sau- 
sage. Slice the sausage very thin. Cover the bottom of a platter 
with leaves of parsley, and lay the sausage on top, each slice touch- 
ing the other. Cut a few hard boiling eggs into rings, and lay upon 
the sausage. — Mrs. C. J. Jeffries, Winnetka, 111. 

SAUSAGE AND MASH (English Dish).— Peel potatoes and 
put in pot in the usual way with salt; after they have boiled 5 
minutes put 2 or 3 large onions on the top of them with the 



COOK COUNTY COOK BOOK 343 

sausage, let them cook 10 minutes, then shake the sausage in a 
frying-pan over a hot fire until bro T vn; remove and place the 
onion in the pan and chop fine; when brown make a gravy, mash 
the potatoes, put them on a hot platter around the sausage and' 
gravy.— Mrs. A. Cohen, 454 E. 38th Place, Chicago, 111. 

SOUSE, OR PIG'S FEET.— Clean the feet carefully, and pour 
over them hot water sufficient to cover. Boil slowly until the 
meat will separate from the bones; then take them up carefully 
on a skimmer and place them in a stone jar, taking out the largest 
bones. Set the water aside in a cool place to be used later. 
Allow 1 qt. of strong vinegar to 4 good-sized feet and uppers 
(which are always sold with the feet). -Place the vinegar on the 
fire, adding 4 bay leaves, 1 tablespoon of whole cloves, 1 table- 
spoon of broken cinnamon, J4 teacup of salt, 2 teaspoons of pep- 
per, y 2 onion^ cut in eighths, 1 blade of mace. Steep all these 
slowly in the vinegar for 40 minutes, being careful that the vine- 
gar does not boil rapidly at any time. Remove from the* water 
in which the feet were boiled all the fat, which by this time will 
have formed in a cake on the top, and save it for cooking purposes. 
Place 1 qt. of the water in the vinegar, unless the latter is not very 
strong, in which case less water must be added so that the vinegar 
will not become too much diluted. Strain the liquid through a 
sieve to remove the spice, etc.,- and pour it over the meat in the 
jar, helping it through the meat with a knife and fork until the 
whole is thoroughly mixed together. Set the jar in a cold place 
for 2 days, when the souse will be ready for use. — -Mrs. Ellen O. 
Wyatt, 2628 S. State St., Chicago, 111. 

SCRAPPLE. — Scrape and thoroughly clean a hog's head; then 
split it and take out the eyes and brain. The butcher will do this 
if directed. Clean the ears and scrape them well. Put all on to 
boil in plenty of cold water, and simmer gently for 4 hrs., or until 
the bones will easily slip from the meat. 'Lift out the meat and 
bones into a colander, remove the bones and chop the meat fine. 
Skim off every particle of grease from the water in which the 
meat was boiled, and return the chopped meat to the kettle and 
water. Season highly with pepper and salt and such powdered 
herbs as may be required. Stir constantly with a large wooden 
spoon, meanwhile adding enough cornmeal and buckwheat flour, 



344 MEATS 

in equal quantities to make a soft mush. Cook slowly 1 hr., stir- 
ring constantly, as the mush will search easily. Pour the mixture 
into dishes and keep it in a cool place, slicing it as needed. Some- 
times wheat middlings is used in place of the cornmeal and buck- 
wheat flour, and again, cornmeal or buckwheat flour alone. — Mrs. 
Geo. R. Edmonds, 454 E. 39th St., Chicago, 111. 

PARSNIP AND PORK STEW.— Clean and scrape the rind 
of % lb. of fat salt pork. Put it on to boil in 2 qts. of cold water. 
Put with it any remnants of cold roast pork of pork chops, first 
removing any burned parts; or you may use 1 lb. of fresh uncooked 
pork, or only the salt pork, if you prefer. After it has stewed 
for an hr., skim off the fat. Wash and scrape 2 large parsnips, cut 
them into inch slices, and add them to the stew; add also 1 small 
onion, sliced. Half an hr. before dinner, add 4 or 5 potatoes, cut 
in small pieces, and parboiled 5 minutes. When done skim out 
the meat and vegetables, thicken the liquor with flour and water, 
add more salt and pepper, if necessary, cook 10 minutes longer, 
then pour it over the meat. — Mrs. Jennie Austin, 3826 S. La Salle 
St., Chicago, 111. 

BROILED PORK TENDERLOINS.— Split the tenderloin 
through lengthwise, put on a wire broiler, and cook over a clear 
lire; w'hen done put in a pan with a lump of butter and let the juice 
of the meat and butter come to a boil. This makes a delicious 
gravy. Season with salt and pepper. — Mrs. M. L. Baker, .3560 For- 
est Ave., Chicago, 111. 

TENDERLOINS STUFFED WITH OYSTERS.— Split 2 

large tenderloins, season with salt and pepper. Make a dressing 
of a pt. of oysters, a cup cracker crumbs; season with salt, pepper 
and celery-salt. Spread the dressing on one-half of the tenderloin, 
covering with the other half. Spread the top thickly with dress- 
ing; tie together with a string, bake like chicken, baste often — 
Mrs. C J. Jeffries, Winnetka, 111. 

SWEET BREAD 

BOILED SWEET BREAD.— Wash in cold water; be careful 
not to break the membrane. If broken, wrap in cheesecloth before 
cooking. Simmer in salted acidulated water 20 minutes. To water 



COOK COUNTY COOK BOOK 345 

may be added 1 slice of onion, 1 bay leaf. Each may be diced and 
served in chopping-dish. (2 cups diced material, \y 2 cups sauce.)—- 
Mrs. Joseph King, Kenilworth, 111. 

BROILED VEAL SWEETBREADS.— Soak in tepid water y 2 
hr.; throw into hot water to harden and whiten; then draw off the 
outer casing, remove the little pipes and cut into thin slices, roll in 
beaten egg, then in cracker crumbs, and broil. Or, drop them in 
hot fat and butter, and fry/— Mrs. Abner Grant, Sherman, 111. 

FRIED SWEETBREADS.— Clean the sweetbreads, dip in egg 
and cracker crumbs and fry in hot fat until a nice brown. Serve 
hot.— Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. 

SWEETBREADS WITH MUSHROOM SAUCE.— Lay the 
sweetbreads in cold, salted water for an hr., take out all the stringy 
parts, and lay in clear water for a short time. Dry on a towel, dip 
in beaten egg and ! bread crumbs, rolled fine, and fry brown in but- 
ter, lay in a hot dish. 

For the Sauce.— -Pour a cup of cream or rich milk in a stew- 
pan, add a piece of butter, pepper, salt, a little parsley, and a very 
little thickening, then add a can of mushrooms, and pour whole 
over the sweetbreads. — Eloise Jennings, Winnetka, 111. 

TONGUE 

LAMB'S TONGUE, BARBECUED.— Open a can of lambs' 
tongues and spread on a platter. Sprinkle with salt, pepper, and a 
little onion juice. Lay in a sauce made by stirring together 3 table- 
spoons of salad oil and 1 of vinegar. Let them stand in this mix- 
ture over night. In the morning heat a little butter in the frying- 
pan, lay the tongues in this and saute, turning often. — Mrs. C Jef- 
ferson, 505 S. 5th Ave., Maywood, 111. 

BOILED TONGUE.— If salted, wash and let stand in cold 
water for 2 or 3 hrs. Then boil from 5 to 6 hrs. in a porcelain ket- 
tle. Let stand in this liquor over night. Peel off the skin, and cut 
very thin. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. 

BOILED BEEF TONGUE.— Let cook until very tender, 4 hrs. 
or more, then partially cool in the liquid, but remove to peel of¥ 



346 MEATS 

the skin before the tongues become cold. Serve cold, sliced thin. 
Garnish with a macedoine of vegetables, as peas, asparagus tips, 
carrots, and turnip, cut in cubes and moulded in aspic jelly. Pass 
mayonnaise in moulding. Salt the boiling water in which a fresh 
tongue is put to cook; it will cook in about 2 hrs.; vegetables added 
to the water are an improvement, the liquid may be used for soup. 
A boiled tongue, fresh or salt, is often glazed and served on a bed 
of spinach a la creme, or of plain cooked spinadh; with the latter 
serve sauce piquant. A fresh tongue may be braised. — Mrs. D. C. 
Daniels, Arlington Heights, 111. 

BOILED SMOKED TONGUE.— Wash the tongue and soak 4 
hrs. in tepid water. Put over the fire in plenty of cold water and 
cook 12 minutes to the lb. after it boils. Let it get cold in the 
water; pare and trim neatly, and garnish with small green pickles. — 
Mrs. A. C. Christy, Glen View, 111. 

LAMBS' TONGUES, BOILED.— Boil 6 tongues in salted wa- 
ter, with the juice of half a lemon, until tender. Serve cold with 
Tartar sauce. Or pickle them by covering with hot spiced vinegar. 
— Mrs. Allan George, Park Ridge, 111. 

CREAMED SMOKED TONGUE.— Bend the tip of the tongue 
around and tie it to the root. Put it in cold water and place over 
the fire. When it comes to a boil, pour off the water, and put it on 
again in cold water. Boil until tender, or about 2 hrs. Remove 
the skin, roots and fat. Pour a white sauce over the tongue, and 
serve it cold with a salad dressing. Tongues may also be braised 
and served hot or cold.— Mrs. L. C. Crawford, 1003 S. 3rd Ave., Chi- 
cago, 111. 

FRENCH TONGUE.— Cut 1 lb. of cold boiled tongue into 
dice. Make 2 clove garlic in a "chapon," put this in the bottom of 
a bowl; put in the tongue, sprinkle over y 2 teaspoon of celery seed, 
1 onion, grated, and 2 tablespoons of tarragon vinegar. Cover the 
bowl and stand aside over night. Next morning, lift the tongue 
carefully from tlhe garlic, add, mixed, Yz cup of chopped nuts, and 
mix the whole with % pt. of mayonnaise dressing. Serve in little 
nests of lettuce leaves. — Mrs. Allan George, Park Ridge, 111. 



COOK COUNTY COOK BOOK 347 

MINCE OF TONGUE AND EGGS.— Boil a fresh calf's 
tongue, let it get cold, and mince fine. Heat Yz pt. of soup stock, 
and cook together, in a frying-pan, a tablespoon of butter and 1 of 
browned flour. On this pour the hot soup stock and cook until you 
have a thick brown sauce. Into this turn the chopped tongue, and 
toss and stir until smoking hot. Season with a teaspoon of tomato 
catsup, a teaspoon O'f onion juice, salt and pepper. Have ready 
slices of toast on a heated platter. Pour the hot mixture over 
these. Put a poadhed tgg in the center of each slice of toast, and 
serve. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. 

SHEEP'S TONGUES, BRAISED.— Wash, dredge with salt 
and flour, and brown in salt pork fat, with 1 or 2 minced onions. 
Put them in a pan with water or stock to half cover; add 1 sprig of 
parsley, a little salt and pepper; cover and cook 2 hrs., or until 
tender. Remove the skin, and trim neatly at the roots. Place a 
mound of spinach in the center of the dish; arrange the tongues 
around the spinach, alternating with diamonds of fried bread. — 
Mrs. Joseph King, Kenilworth, 111. 

SPICED BEEF TONGUE.— Rub into a tongue a mixture of 1 
cup of brown sugar, a piece of saltpetre the size of a kernel of corn, 
a tablespoon of ground cloves, and J^ teaspoon of black pepper. 
Put it in a strong brine of salt and water, enough to cover, and let 
stand a week or 10 days. Take out, wash and dry. Roll in a paste 
made of flour and water. Put in a small dripping-pan with a little 
water, and -bake slowly till done. When done remove the paste and 
skin, set away to cool. Have very cold, and slice thin. — Eloise Jen- 
nings, Winnetka, 111. 

TRIPE 

TRIPE IN BATTER.— Boil the tripe 20 minutes. Cut in 
pieces 2 inches square, dip in batter made with 1 egg, V\ cup of 
water, 1 tablespoon of vinegar, 1 teaspoon of salt, and flour to make 
almost a drop batter, and fry in a frying-pan. — Mrs. C. E. Worth, 
Wheeling, 111. 

BOILED TRIPE.— Wash the tripe well through several boil- 
ing waters; then put it in cold water, and let it soak over night. 
Scrape again, until white and clean. Boil the tripe in equal parts of 



348 MEATS 

milk and water for y 2 hr., boiling at the same time and in the same 
water a couple of onions, which should be put in the water at least 
y 2 hr. before the tripe is put in to boil. Skim out the onions when 
perfectly tender, and make them into a sauce as follows, to pour 
over the tripe: Drain the cooked onions well and chop them very 
fine; then place tfhem in y 2 pt. of hot milk, and season with butter, 
salt and pepper. — Mrs. C. E. Jefferson, 505 S. 5rh Ave., Maywood, 
111. 

BROILED TRIPE.— Simmer 1 lb. of pickled tripe_(the honey- 
comb tripe is 'best) about yi an hr., or until tender, in sufficient milk 
and water to cover. Drain, wipe dry, and cut into pieces for serv- 
ing. Dip each piece in melted butter or oil, season with ^alt and 
pepper., and boil over a clear fire until well colored. Serve with 
tomato or Tartar sauce. — Mrs. Abner Grant, Sherman, 111. 

FRICASSEED TRIPE.— Put 1 lib. of tripe, cut in narrow 
strips, in a pan with 1 small cup of milk or water and butter the 
size of an tgg. Work 1 large teaspoon of flour in with butter or 
dredge it in; season with pepper and salt; simmer gently Yz hr. If 
liked, add a little chopped parsley. Serve hot. — Mrs. Roger Rawl- 
ings, Chicago Heights, 111. 

FRIED TRIPE. — Cut the tripe in squares, dip in beaten egg y to 
which has been added a seasoning of salt and pepper, then dip in 
flour and fry in very hot lard. When a light brown, drain on soft 
paper, and serve. — Mrs. Aibner Grant, STierman, 111. 

VARIATION I.— Parboil until tender, put 2 tablespoons of 
butter in a frying-pan and when light brown, put in the tripe and 
fry until brown, turning often. Place butter size of an egg on a 
warm pan and when melted, add 2 tablespoons of chili sauce. Put 
the tripe into this dressing, and serve. — Eloise Jennings, Winnetka, 
111. 

TRIPE STEW.— 'Cut freslh tripe into pieces about 5 inches 
long and 4 wide. Place on the stove in just enough hot water to 
cover. Cut up 6 or 7 onions in fine shavings, adding them to the 
tripe. Let the water simmer slowly away. Add a paste made of 
milk, thickened with flour, a piece of butter, salt and pepper. Let 
them all boil up 2 or 3 times. — Mrs. C. J. Jeffries, Winnetka, 111. 



COOK COUNTY COOK BOOK 349 

VEAL 

BONELESS BIRDS.— Cut up veal, or leaf steak in pieces 
about 2 inches square, and pound each piece until it is quite flat. 
Dust all with pepper and salt, and lay on each piece a strip of bacon, 
roll it up and tie with string, dip each piece in flour and brown in a 
mixture of butter and dripping; when birds have become brown 
pour on enough water to cover them; let them simmer gently about 
2 hrs., thicken gravy with a little flour. Serve hot. — 'Mrs." H. A. 
Klein, 12 E. 48th St., Chicago, 111. 

"VEAL BEWITCHED."— Chop very fine 3 lbs. of veal taken 
from the leg, % lb. salt pork, 1 cup of bread crumbs. 3 teaspoons of 
salt. 1 of black pepper, a scant l / 2 teaspoon of cayenne, and a pinch 
of clove?; work in thoroughly 2 raw eggs and put in mould or ket- 
tle, cover tightly, and steam 3 hrs.; remove from the fire and put in 
the oven a short time to dry; leave the oven door open. When 
cold, turn out, cut in thin slices, and serve. — Eloise Jennings, Win- 
netka. 111. 

STUFFED BREAST OF VEAL.— Make, an incision between 
the ribs and the meat to form' a cavity in which to place the stuf- 
fing. Make a stuffing of 1 cup of bread crum'bs, % lb. of fat salt 
pork, 1 teaspoon of sweet marjoram, 1 teaspoon of thyme, 1 tea- 
spoon of salt, : 4 teaspoon pepper. The pork should be chopped 
very fine, and will make about a large tablespobnful. Butter may 
be used in its place, if preferred. Roast the same as plain veal. — 
Mrs. Chas. Horn. 1024 La .Salle Ave., Chicago, 111. 

VEAL, CHICKEN OR RABBIT BONDINETTES.— To a lb. 

of finely-minced meat add l /i of a lb. of mashed potatoes; season 
with salt and pepper, and moisten witfi a gravy made from the 
bones of the cold meat. Press the minced meat into well-buttered 
cups and bake for 20 minutes. Turn it out on a dish, pour a little 
brown gravy around, and stick a sprig of parsley into each bondi- 
nette. — Mrs. C. J. Jeffries, Winnetka, 111. 

DANISH VEAL CHOPS.— Take the chops off of the leg, 
spread on each one parsley, salt and pepper, roll up, tie with a 
string or run through with a toothpick. Put butter in a frying-pan, 
let it get brown. Put in the veal chops and let 'brown, add milk or 



350 MEATS 

cream enough to half cover, and turn the dhops over. Season, and 
serve.— Mrs. John Hansen, 1408 S. 8th Ave., Maywood, 111. 

VEAL CROQUETTES.— 1 pt. of chopped cooked veal, 1 tea- 
spoon of onion juice, 1 tablespoon of chopped parsley, 1 level tea- 
spoon of salt. Mix thoroughly, make cream sauce with ^ pt. of 
milk, 1 tablespoon of butter, 2 tablespoons of flour, a little pepper 
and nutmeg. Add this to meat and mix. When cold form into 
croquettes. Dip in egg, roll in bread crumbs and fry in hot fat.— * 
Mrs. M. Gorman, 3855 Cottage Grove Ave., Chicago, 111. 

VEAL CUTLETS WITH VERMICELLI.— Remove all the 

fat, but not the small rib of the cutlet, season and turn in egg and 
crumbs, or dip in melted butter, then in dheese, mixed with sifted 
crumbs. Let it absorb, dip in the egg and again 'in the cheese mix- 
ture. Stand aside for 2 hrs. ? then fry in plenty of butter. Htave 
ready some vermicelli boiled in salt water, then drained and mixed 
with tomato sauce. Arrange the vermicelli in the center of a chop 
platter and place the cutlets around them.— Mrs. C. J. Jeffries, Win- 
netka, 111. 

VEAL CUTLETS WITH BACON.— Neatly trim the cutlets 
so that they will be of one size, and shape and then beat them with 
the rolling-pin until they are a little more than a 54 of an inch! in 
thickness. Dip each cutlet into beaten egg and then into fine, dry 
bread crumbs, seasoned with salt and pepper. Place them in a pan, 
well greased with cold dripping. Fry gently until done on one side; 
turn and fry the other side. When done, serve with slices of bacon. 
—Mrs. David Harvey, 1449 S. State St., Chicago, 111. 

BOILED FILLET OF VEAL.— The fillet should be cut from 
small, tender veal. Stuff with oyster stuffing. Fasten together 
neatly and securely with tape. Cover with cold water and allow it 
to slowly reach the boiling point. Skim carefully and simmer for 
3 or 4 hrs. Remove the tape, first inserting skewers to hold the 
veal in place. Use oyster sauce in serving.— nMrs. Frank E. Cox, 
3805 Wentworth Ave., Chicago, 111. 

BOILED CALF'S FEET.— Bone 2 white calf's feet as far as 
tihe first joint and soak in warm water 2 hrs. Now put into a stew- 
pan 2 slices Qf 'bacon- 2 tablespoons of butter, 2 of lemon juice v 



COOK COUNTY COOK BOOK 351 

some salt and whole pepper, 1 onion, 1 bunch of savory herbs, 4 
cloves and 1 blade of mace; lay the. feet in and add just enough 
water to cover. Stew gently for about 3 hrs., remove the feet and 
serve them, covered with parsley and butter. The stock from the 
feet should be strained and reserved for use. It will prove a good 
addition to gravies, etc. — Mrs. J. E. Callin, 2717 S. Wabash Ava, 
Chicago, 111. 

TO COOK CALF'S HEAD,— Clean the calf's head, split in 
halves, take the eyes and snout bone away, soak in cold water for 2 
hrs. Wash the brains in several waters, and lay them in cold wa- 
ter. Put the head tog-ether; cover it with cold water, add a table- 
spoon of salt; boil slowly for 2 or 3 hrs. .When it has boiled about 
an hr., take out 34 of the liquor for gravy; add salt, pepper^ parsley, 
chopped fine, a tablespoon of lemon juice, and put over the fire to 
boil. Beat up an egg f with 2 tablespoons of flour. Remove the 
skin from the brains and 'beat them up with the egg and flour. 
When well beaten, thicken the gravy with it and stew 15 minutes. — 
Mrs. C. J. Jeffries, Winnetka, 111. 

VEAL AND HAM.-— These are often dressed together. Heat 
the frying-pan hot, and fry the ham, using no fat unless the meat 
is unusually lean. When the ham is cooked, place it on the serving 
dish, cook the veal in the juices- left from the ham, frying without 
covering until it is a deep brown. After the veal is done, add a 
little water to tfhe gravy, season with pepper and salt, if needed^ and 
pour it out, thickening over the meat.— j Mrs. J. Carey, 3248 S. State 
St., Chicago, 111. 

VEAL LOAF. — 3 lbs. chopped veal, 3 eggs, yi doz. crackers 
(rolled fine), salt, pepper. Mix ingredients well and mould in a 
loaf. Put into pan. Over it lay strips of bacon and put around 
it 2 cups of water. Cook slowly for 1 hr. (at least). Serve with 
tomato sauce, or any sauce preferred. — Mrs. Helen Williams, 6032 
Ellis Ave., Chicago, 111. 

VEAL OYSTERS.— Cut veal from the leg or tenderloin into 
pieces the size of an oyster. Season with pepper, salt, and a little 
mace; dip in egg, and into bread or cracker crumbs, and fry. Serve 
with tomato sauce. — Mrs. C. J. Jeffries, Winnetka, 111. 



352 MEATS 

BAKED VEAL PIE.— Boil veal 1 hr,, then place, in a deep 
dish. W'hen laying on the uppercrust wet and flour the undercrust 
all around. Lay on the uppercrust and press the edge so that the 
flour and water will make the crusts adhere and prevent the gravy 
from escaping. Pick the top several times with a fork. — Mrs. C. J. 
Jeffries, Winnetka, 111. 

VEAL POT PIE.— Get the little mealy pieces of veal, put into 
the flreless cooker kettle, add 1 onion^ pepper, salt, celery tops and 1 
stalk, cover with water and bring to a good boil, put into flreless 
cooker for 6 hrs. Bring to a boil over the blaze and return to the 
cooker for Y^ oi an hr. with dumplings on top.— Mrs. E. J. Mc- 
Grath, 315 S. 5th Ave., Maywood, 111. 

VEAL PUDDING — Cut 2 lbs. of veal into small pieces % inch 
thick. Melt butter the size of an tgg on a clean pan and lay in 
the veal, a few slices of bacon, a sprig of thyme and season witW 
pepper and salt. Simmer over a slow fire for 10 minutes, and then 
add 2 or 3 tablespoons of warm water. Boil up once and set aside 
to cool. Line a pudding-dish with suet crust, put in the veal and 
bacon, and turn the gravy over it. Cover with paste, pressing firm- 
ly with the thumb, set the dish in a pudding bag or cloth, put in 
boiling water and boil constantly about 1 hr., or till done. — Mrs. L. 
Caldwell, 3660 S. Wabash Ave., Chicago, 111. 

ROAST VEAL. — Wipe the meat, dredge with salt, pepper and 
flour, and place it in a pan, with some butter or slices of salt pork! 
or bacon to provide basting fat. Roast 20 to. 30 minutes for every 
lb. of veal. Baste every 20 minutes^ using the liquid in the bottom 
of the pan for basting as soon as there is sufficient. Make a gravy 
the same as for any roast, using the liquid in the pan. This roast 
is improved in flavor by roasting in paper bags.— .Mrs. S. J. Wialsh 
4442 Langley Ave., Chicago, 111. 



VEAL STEW WITH DUMPLINGS.— The ends of the ribs, 
the neck and the knuckle may be utilized for the stew. Take 3 lbs. 
of veal, 2 small onions, 5 potatoes, 1 tablespoon of butter, 1 cup of 
milk, salt and pepper. Cut the meat into pieces the size of a teacup 
and place them in a kettle with the onion, salt and 1 pepper, and 
enough water to just cover them. Simmer gently until the meat is 
tender, about and hr. being generally sufficient. Strips of salt pork 



i 



COOK COUNTY COOK BOOK 353| 

are sometimes cooked in with the veal and add much to the flavor. 
Half an hr. before serving add the potatoes, cut in halves, and boil 
them with the meat. Use for the dumplings: 1 pt. of flour, large J^ 
tablespoon of lard, 1 teaspoon of baking powder, 1 teaspoon of salt, 
milk to moisten. Stir the baking powder and salt into the flour and 
rub in the lard with a^spoon until the whole is thoroughly mixed. 
Add enough milk to moisten the flour and made a dough, taking 1 
care not to make the mixture too wet. Flour the baking board, 
roll the dough out an inch thick and cut out as for biscuit. Put the 
pieces on a plate, set tlhe plate in a steamer over a skimmer, lift 
the meat and potato from the kettle and thicken with a little flour, 
stirred to a thin, smooth paste, with water. Pour the gravy over 
the meat and dumplings. If the stew should seem quite boiled 
down, the dumplings should be steamed over a separate kettle of 
boiling water, as the rapid boiling necessary for their cooking re- 
duces the stew very much. Another mode of cooking the dump- 
lings is to boil them in with the stew; but they are very apt to be 
heavy unless served the moment they are done. Steamed dump- 
lings can always be relied upon to be light. — Mrs. James Cline, 1126 
N. Clark St., Chicago, 111. 



GAME 



HARE 

HOW TO DRESS BELGIAN HARE.— Take the hare by 
the hind feet, letting the head hang downward, strike a blow on 
the back of the head; cut the throat at once, letting out all the blood. 
Hang up. Run the knife around tflie first joint of the hind legs, 
cutting the skin, and pass the 'blade inside the thigh to the tail. 
With the hand separate the skin from the flesh, drawing the skin 
downward toward 'the head. ' Cut the fore-legs off at the first joint 
and pull up the skin. Use tttie knife carefully in skinning the head, 
severing it at the nose and lip and drawing it off. Slit the belly 
lengthwise and remove the intestines, but not the kidneys. Save 
the liver, heart, and head, if preferred, removing the eyeballs. 
Wash the body thoroughly, and dry with a cloth. — Mrs. E. D. Kel- 
ley, Winnetka, 111. 

BELGIAN HARE STUFFED AND BAKED.— Singe and wipe 
the hare. Fill either witlh a potato or chestnut stuffing; sew it up 
carefully and put into a baking-pan; add to the pan y 2 cup of stock, 
1 teaspoon of pepper; put fnto a quick oven and bake lj^> hrs., hast- 
ing every ten minutes. Turn the hare several times while baking. 
Dish on a deep bed of cress. Carve, cut off first the hind legs, then 
the fore-quarters, then the meat from the* saddle. Pass with this 
carefully cooked peas or asparagus tips or string beans. As a sup- 
per dish or for luncheons serve with it a 'mayonnaise of celery. 
Serve also with black currant or guava jelly. — Mrs. F. C. Winter, 
Winnetka, 111. 

BELGIAN HARE CUTLETS.— Boil the hare the same as for 
salad. Then follow the recipe for chicken croquettes, using the 
water in which the hare was boiled instead of milk. W'hen cold?, 
form into cutlet-shaped croquettes, dip and fry. Serve with either 
brown or tomato sauce, and peas or mayonnaise of celery. — .Mrs. 
E. D. Bennett, Bartlett, 111. 

354 



COOK COUNTY COOK BOOK 355 

FRICASSEED HARE.— Lay the pieces in cold water a little 
while, drain well and place in saucepan witih pepper and thin slices 
of salt pork. Cover with water, and let simmer y 2 hr. Add 
chopped onion. Make a smooth flour paste, stir in and let simmer 
until the meat is tender, then add y 2 cup of cream. If too thin, add 
more flour. Boil up at once, and serve hot. — Mrs. E. D. Kelley, 
Winnetka, 111. 

JUGGED HARE. — Skin one hare and cut in pieces, but do not 
wash it; dredge with flour and fry brown in butter, season with 
pepper, salt and cayenne. Have ready l l / 2 pts. of good gravy made 
from beef. Put the hare into a covered jar, add 1 onion with 4 
cloves stuck in it, 1 lemon, peeled and sliced, and pour over it the 
gravy. Cover the jar closely, stand it in a double boiler of cold; 
water, cook 4 hrs. if old, 3 fhrs. if young. When done add 1 table- 
spoon of mushroom catsup, 2 glasses port wine, and a good piece 
of butter rolled 1 in flour; shake a few minutes over the fire, take 
from jar, and serve with forcemeat balls and red currant jelly. — ■ 
Mrs. Clark K. Mason, Bensen, 111. 

RABBIT 

TO SKIN A RABBIT OR HARE.— Cut off the fore feet at 
the first joint; cut the skin around the first joint of the hind leg, 
loosen it, and then with a sharp knife slit the skin on the und'er 
side of the leg to the tail. Loosen the skin and turn it back until 
it is removed from the hind legs. Tie the hind legs together and 
hang the rabbit on a hook by this fastening. Draw the skin down 
over the head, slipping out the fore legs when they are reached. 
Cut oft the ends of the nose and thus remove the entire skin. 
Wipe with a* damp cloth, remove the entrails, saving the heart and 
liver, wipe carefully inside, and, if it requires washing, use water 
made acid with vinegar. — <Mrs. L. C. Crawford, 1003 S. 3rd Ave., 
Maywood, 111. 

BAKED RABBIT.— Skin and clean carefully. Lay it in salt 
water for an hr., then scald with boiling water, wipe it dry, sprin- 
kle with salt and pepper. Stuff with a dressing made of bread 
crumbs, chopped salt pork, onion, pepper, salt, and thyme, sew 
up; place some slices of salt pork on it, place it in a baking-pan 



356 GAME 

with enough hot water to keep, it from burning. Baste often. 
Serve with mashed potatoes and currant jelly.— 'Mrs. S. J. Walsh, 
4442 Langley Ave., Chicago, 111. 

BAKED RABBITS WITH RICE.— Cut a plump, young rab- 
bit into joints, and pepper highly. Dissohve 4 oz. of bacon fat or 
good dripping in a saucepan, put in the rabbit, and let it steam 
over a gentle fire until lightly browned. Take it up, drain, and 
put aside. Wash ^ lb. of rice, put it in a saucepan with a qt.v of 
nice-flavored stock and ^ blade of mace. Let it simmer until 
it is tender and has absorbed the liquor, let cool and stir in a 
large slice of fresh butter and the yolks of 4 eggs. Butter a deep 
dish, lay the pieces of rabbit into it, pour over them a large 
spoonful of chutney, and spread 1 the rice on the top. Lay the 
beaten yolks of 2 eggs upon the rice, and bake in a brisk oven. — 
Mrs. E. D. Kelley, Winnetka, 111. 

BARBECUED- RABBIT.— Wash the cleaned and beheaded 
rabbit thoroughly, and cut it open all along the underside of the 
body. Make deep incisions across the backbone that the heat may 
penetrate to the center of the flesh. Spread the hare open on a 
hot platter, rub with butter, cover and keep warm in the oven 
while you make the sauce. In a small saucepan melt 3 table- 
spoons of butter, and stir into it 2 tablespoons of vinegar, a tea- 
spoon of French mustard, and a teaspoon of minced parsley. 
When very hot pour the sauce over the rabbit. Let it stand, cov- 
ered, in a hot dish 5 minutes before serving. — Mrs. May C. May, 
Mayfair, 111. s 

BOILED RABBITS.— They should be very young. Wash 
and clean very thoroughly, and fasten the heads to the sides. Put 
into clear boiling water and simmer for y 2 or 24 ^ r - Pour white 
or onion sauce over them, and serve. — -Mrs. C. E. Worth, Wheel- 
ing, 111. 

BROILED RABBITS.— Skin clean, wipe dry, split down 
the back and pound fat; then wrap in well-buttered letter paper, 
place them on a buttered gridiron and boil over a clear, brisk fire, 
turning them often. When cooked, serve on a hot plate, reason- 
ing with plenty of salt, pepper, and butter, turning them over and 



COOK COUNTY COOK BOOK 357 

over so that they will take up the butter. — Mrs. C. J. Can thorn, 
Wilmette, 111. 

FRIED RABBIT.— Clean, wash and put into boiling water; 
boil 10 minutes, and drain; when cold cut into joints, dip into 
beaten tgg, then in bread crumbs, and season with salt and pep- 
per. Fry brown in butter and lay over a moderate fire. Thicken 
the gravy with 1 tablespoon of flour and pour in 1 cupful of milk 
or cream; boil up once and pour over the rabbit. Garnish with 
sliced lemon, and serve with onion sauce. — Mabel Sturtevant, 105 
S. Dearborn St., Chicago, 111. 

RABBIT PIE.— Cut a rabbit into 8 pieces, soak in salted wa- 
ter y 2 hr., and stew until half done in enough water to cover it. 
Lay slices of pork in the bottom of a pie-dish and upon these a 
layer of rabbit. Then follow slices of hard-boiled eggs, peppered 
and buttered. Proceed until the dish is full, the top layer being 
bacon. Pour in the water in which the rabbit was stewed, and 
add a little flour. Cover with puff paste, cut a slit in the middle, 
and bake 1 hr. If it browns too fast lay paper over the top. — < 
Mrs. E. D. Kelley, Winnetka, 111. 

RABBIT POT-PIE.— Cut a rabbit in pieces and let stand 
over night in cold water. Next morning put in a stewpan, sea- 
son with cayenne, pepper and salt, pour in a qt. of warm water 
and stew over a slow fire until tender, adding more water, if nec- 
essary. When nearly done, add piece of butter size of a walnut, 
mix with a spoonful of flour. Add }4 doz. ginger snaps and y 2 
cup of cream. Do not boil after putting in the cream. — Mrs. Pitt, 
240 S. 20th Ave., Maywood, 111. 

ROASTED RABBIT.— Take a large rabbit and cut off the 
fore part, that is, from the head down to the loin, and makei a 
civet of it. Lard the hind part with pork and leave it in the fol- 
lowing marinade for 24 hrs. Set it in a deep dish and sprinkle it 
with pepper. Cover it with a few bay leaves, thyme, sliced onion 
and cloves. Pour over it 1 pt. of white wine. Turn it over 3 or 
4 times during the 24 hrs. Take it out of the marinade. Put it 
in the oven to bake for 54 of an nr -> basting several times with 
marinade, which you serve in a sauce-dish with the meat. The 
fore part would not be good roasted; it would be too dry, and 



358 GAME 

would not be tender enough. — Mabel Sturtevant, 105 S. Dearborn 
St,, Chicago, 111. 

RABBIT SALAMI — Place 2 rabbits in a baking-pan; add 1 
slice of onion, 1 stalk of celery, cut fine, and 1 bay leaf; brusn 
the game with melted butter, thei* cook for 30 minutes. Lift the 
meat from the pan, add to the pan 2 tablespoons of butter and 
the same of flour, and cook till brown. Add 1 pt. of hot water, 
stir well, and when smooth add 1 teaspoon of salt, 1 tablespoon 
Off Worcestershire sauce, 1 tablespoon of capers and 12 stoned 
olives. Lay the game, arrange the olives for a garnish, strain 
the sauce over the meat, sprinkle on finely chopped parsley, and 
serve. — Mrs. Roger Rawlings, Chicago Heights, 111. 

SQUIRREL 

BARBECUED SQUIRREL.— Broil the squirrels, lay v upon a 
hot dish, ribs downward, and cover with a sauce made by heating 
together 4 tablespoons of vinegar with 2 of butter, a teaspoon 
each of sugar and made mustard, y 2 teaspoon each of salt andi 
pepper. Boil 1 minute; pour over the squirrels and let them 
stand, covered, 10 minutes before serving. — Mrs. C. E. Worth, 
Wheeling, 111. . 

BROILED SQUIRRELS.— Skin, clean and lay in a marinade 
of salad oil and lemon juice for 1 hr. Drain, but do not wipe, 
lay upon a griddle iron, wide open, ribs downward. Broil over 
clear coals, turning as they begin to drip. When done remove to 
a hot water dish ? wash with butter creamed 1 with lemon juice and 
seasoned with pepper and salt. Cover, and let stand 5 minutes 
before serving. — Mrs. C. E. Worth, Wheeling, 111. 

SQUIRREL PIE.— Clean and joint the .squirrels, cutting the 
backs into 3 pieces. Put 6 slices of fat salt pork into a saucepan, 
fry 3 minutes, put in the squirrels and fry to. a light brown in 
this fat, adding as the meat begins to yellow a chopped onion, 
some chopped parsley, and a cup of mushrooms; sprinkle over 
them 2 tablespoons of flour; add a pt. of stock, and simmer slowly 
until the meat is tender, seasoning with salt and pepper. Boil 1 
minute; pour over the squirrels and let them cool before putting 



COOK COUNTY COOK BOOK 359 

into bake-dish; pour in a gravy formed by stewing, add a few 
more mushrooms and a couple of hard-boiled eggs, cut in slices; 
cover with a good crust, and bake 1 hr. — Mrs. Clark Mason, Ben- 
sen, 111. 

ROAST SQUIRREL.— Clean, wash, and lay for 1 hr. in salad 
oil and lemon juice. Have ready a large cup of bread crumbs 
soaked in enough cream to moisten them, add a cup of minced 
mushrooms and pepper, salt and onion juice to your taste. Fill 
the squirrels with this stuffing, sew up and truss, rub all over with 
butter, lay in a baking-dish, and- nearly cover with weak stock. 
When done, make a piquant sauce from the gravy in the pan by 
adding the juice of y 2 a lemon, a teaspoon of Worcestershire 
sauce, paprika and salt to taste. Boil up and pour into a boat. — 
Mrs. May C. May, Mayfair, 111. 

VENISON 

VENISON. — 'Soak 7 or 8 hrs. in cold water, then parboil in a 
weak solution of soda water, and cook as desired. This kills the 
wild taste.— Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

FRIED VENISON STEAK.— Cut the steaks from the breast, 
rub them over with a mixture of salt and pepper, dip in wheat 
flour or rolled crackers and fry to a rich brown on both sides in *4 
lb. of hot butter. Put them on a dish and place a tin cover ove^r 
them to keep them warm. Dredge 1 heaping teaspoon of flour 
into the butter in the pan and stir till brown, pour in a small cup 
of boiling water with 1 tablespoon of currant jelly dissolved in 
it, stir a few minutes, strain the gravy and pour it over the meat. 
—Mrs. C. E. Worth, Wheeling, 111. 

VENISON PIE. — Stew gently until tender some small pieces 
of fresh venison and some slices of sweet potato; season with salt 
and pepper. Put into a baking-dish and cover with a paste made 
from the drippings from a roast of venison, allowing J / 2 lb. of fet 
to 1 lb. of flour.— Mrs. C. E. Worth, Wheeling, 111. 

ROAST LEG OF VENISON.— W r ipe carefully, draw off the 
dry skin. Lard the lean side of the leg, then soften with J / 2 cup of 
butter, rub it on the meat and dredge with salt,, pepper and flour. 



360 GAME 

Lay the leg on the rack in the baking-pan, sprinkle the bottom of 
the pan with flour, place it in a very hot oven and watch carefully 
until the flour in the pan has browned, about 5 minutes. Add boil- 
ing water to cover the bottom of the pan, and after roasting 15* 
minutes, baste the venison well, and repeat the basting every 15 
minutes until the meat is done, renewing the water in the pan as 
often as necessary. Should the meat be liked very rare, allow for 
a 10-lb. roast, 1% hrs. of cooking; but most tastes require at least 
15 minutes longer than that. Serve with a gravy made from the 
juice in the bottom of the pan, the same as that for roast beef, 
sending the gravy to table in a gravy-boat. Always serve cur- 
rant jelly with venison. The oven must be very hot the first ^ 
hr., and after that the heat may be lessened somewhat. — Mrs. 
Frank Mullins, Franklin, 111. 

SADDLE OF VENISON.— Rub the meat thoroughly with 
melted butter, and wrap it in buttered paper. Put into a covered 
roaster with a little water in the bottom of the pan. Allow at 
least 20 minutes' roasting to every lb. of meat. Half an hr. 
before the meat is done remove the cover and the paper, and cook, 
basting every 10 minutes with butter and a little melted currant 
jelly. At the end of the yi hr. transfer the venison to a hot plat- 
ter; strain the drippings left in the pan, add to them a cup of 
boiling water, a dash of nutmeg, salt, pepper, 2 tablespoons of 
butter, and the same quantity of currant jelly. When the butter 
and the jelly are melted, pour the sauce into the gravy-boat and 
send to the table with the venison. The loin, haunch and the leg 
of venison may be cooked in like manner. — Mrs. C. E. Jefferson, 
505 S. 5th Ave., Maywood, 111. 

VENISON STEAK— It requires about 3 minutes more time 
to broil than beefsteak, even when tender. If doubtful lay in 
olive oil and lemon juice for 2 hrs. before cooking. Drain, with- 
out wiping, and broil over clear, hot coals, turning often to avoid 
scorching. Take up, lay upon a very hot dish, sprinkle with salt 
and paprika, and spread on both sides a mixture of butter, 
stirred up with currant jelly. Cover and leave over hot water 5 
minutes before it goes to table. — 'Mabel Sturtevant, 105 S. Dear- 
born St., Chicago, 111. 



COOK COUNTY COOK BOOK 361* 

LEFT OVER MEAT 

BAKED LEFT-OVERS.— 1 cup cold meat (minced), J4 cup 
bread crumbs, 1 tablespoon butter, y 2 teaspoon chopped parsley 
or sage, 1 very small onion, chopped fine, pepper and salt to taste. 
Mix together, moisten with beaten eggs. Bake in hot oven 15 or 
20 minutes. Serve with brown gravy or tomato sauce. — Mrs. M. 
Abbott, 2110 Dearborn St.,, Chicago, 111. 

VARIATION I.— Put all left over beef, pork, veal, mutton, 
iamb or other meat separately or together through the mincing 
machine with a small onion, season with salt and pepper, put in 
a bake dish, cover over with mashed potatoes, then sprinkle the 
top with bread or cracker crumbs and bits of butter, a little 
pepper and salt and brown in the oven. While preparing the 
potatoes, set the dish with the meat on the top of the stove with 
the gravy, if any left over, or use a good piece of butter and hot 
water, as the meat is dry. Or again heat the meat, onion and 
potatoes, all together in a frying pan on the top of the stove. — Mrs. 
S. Ackermann, 546 E. 37th St,, Chicago, 111. 

VARIATION- II.— Take the remnant of cold boiled leg of 
mutton or of a roast of beef, shave it into thin slices, season and 
add, if you like, an onion chopped fine, or a pinch of sweet herbs. 
Put this on*a baking dish and pour on the gravy, if you have any; 
if not, a little water will do, with a little butter and flour; then 
take hot boiled potatoes, mash fine, add a little milk or butter to 
soften them into a smooth paste and lay over the meat. Put the 
dish in the oven and bake to a nice brown. — Mrs. P. A. Bardorf, 
4253 Prairie Ave., Chicago, 111. 

MEAT BALLS. — Take sufficient cold meat for a meal; bone 
and chop it fine, season with salt and pepper, also allspice and 
nutmeg if liked; soak about ^ as much bread in cold milk, press 
out and mix with the meat; allow one tgg to every three persons 
and a lump of butter as large .as a walnut; mix thoroughly, roll 
into balls and fry in hot fat.— Mrs. C. Baker, 1718 N. Clark St., 
Chicago, 111. 

VARIATION I.— Take 5 or 6 boiled potatoes and some cold 
meat*and put through a mincer; thoroughly mix potatoes and 
meat, then add 1 tgg y 1 small onion, pepper and salt. Form into 



362 



LEFT OVER MEAT 



balls and cook in a good hot oven. — Mrs. Lydia Allen, 721 Wells 
St., Chicago, 111. 

VARIATION II — 1 cup cooked meat, 1 teaspoon lemon juice, 
l /^ teaspoon salt, 1 teaspoon ehopped_parsley, % teaspoon thyme, 
l /g teaspoon onion juice, pepper, yolk of 1 egg; mix in order given, 
adding enough tgg to moisten meat; form in balls size of a marble; 
roll in flour and brown in hot fat. — Mrs. Mary E. Stark, 3753 Ar- 
mour Ave., Chicago, 111. 

BLANQUETTE OF HAM AND VEAL.— Cut 2 cups of 
cooked veal, or any cold meat, and 1 cup of boiled ham in pieces, 
add this with salt, a pinch of cayenne pepper, J / 2 teaspoon of curry 
powder to 2 cups of cream sauce; when it boils add the yolks of 2 
eggs, thoroughly beaten, with y cup of milk, cook y 2 minute 
longer; serve with hard-boiled eggs, sliced, and laid on top. The 
cream sauce may he made by letting 1 pt. of cream come to a boil, 
have 1 heaping tablespoon of flour, mixed smooth with a little cold 
• cream, and add to the boiling cream; boil 3 minutes. — Eloise Jen- 
nings, Winnetka, 111. 

BOILED AND STEWED LEFT-OVERS.— If cold roast beef 
is rare, boil quickly, and serve with butter, salt and pepper, etc. If 
well done, warm up in a 'brown gravy, have the gravy hot, and put 
the slices of meat in it; don't let them cook long, as cooking in a 
gravy will make any meat tough. Then with the remaining scraps 
of meat, with the bone and a few vegetables, make a stew, with 
dumplings. — Mrs. M. L. Baker, 3560 Forest Ave., Chicago, 111. 

BOYS' DELIGHT.— Use any chopped cold roast meat, place 
in a granite pan and cover with stewed or canned tomatoes and a 
little of the roast gravy or stock; cover with mashed potatoes and 
rolled biscuit, and dot with butter. Bake 34 of an hr. in oven. A 
splendid supper dish. — Mrs. C. E. Anderson, 3647 Forest Ave., Chi- 
cago, 111. 

BUBBLE AND SQUEAK.— Cut in pieces, convenient for fry- 
ing, cold roast or boiled beef; add pepper and salt, and fry them. 
Have a cabbage boiled and chopped small and fry with a little 
pepper and salt. Keep stirring, that all may be equally done; 
sprinkle over cabbage, when taken from the fire, a very little vine- 



COOK COUNTY COOK BOOK 363 

gar; place cabbage in center of dish and arrange meat neatly 
round it.— Mrs. C. E. Barker, 3235 South Park Ave., Chicago; 111. 

MEAT CAKES.— Take the odds and ends of boiled ham, chop 
fine, add eggs and a little flour, mix and make in flat cakes and 
fry in a little butter until brown. — Mrs. C. E. Anderson, 3647 For- 
est Ave., Chicago, 111. 

CECILS. — Stir together 1 cup cooked meat, chopped fine, 1 
egg yolk, l / 2 teaspoon butter, 1 tablespoon bread crumbs, a few 
drops onion juice, y 2 teaspoon salt, y 2 teaspoon pepper, 1 cup soup 
stock, over the fire until warm, then cool, form in 'ball, roll in 
crumbs, then egg, and fry in hot lard; serve with Bechamel sauce; 
any sort of meat may 'be used for this; t'he stock is to moisten the 
mixture, but water or milk may be substituted. 

Bechamel Sauce. — -Melt 1 tablespoon butter, 1 tablespoon flour, 
pour on 1 cup hot water, Y> cup cream, beaten yolk of 1 egg, Y> 
teaspoon salt and y 2 teaspoon pepper. — Mrs. W. L. Anderson, 128 
E. 38th St., Chicago, 111. 

CHOPPED LOGIE,— Put chopped, fine cold meat, 'beefsteak 
or scraps of meat left from table into a frying-pan with a piece of 
butter size of an egg. Slice 3 medium-sized onions, fry these 
brown and add the chopped meat, season with pepper, salt and a 
little water, cook 15 or 20 minutes; just before serving add 1 cup 
of vinegar, let boil, and serve. — Eloise Jennings, Winnetka, 111. 

CREAMED MEAT.— To 1 pt. of white sauce add % teaspoon 
salt, a little pepper, iy 2 cups finely chopped meat of any kind. 
When thoroughly hot pour in patties or tureen, and serve. — Mrs. 
Conklin, 914 K. 5th Ave., Maywood, 111. 

CREAMED BEEFSTEAK.— Remove all pieces of hone and 
gristle, chop fine, put in a saucepan, pour on boiling water to more 
than cover it, add plenty of butter, salt and pepper. Wet about 2 
tablespoons of flour with a little cold water, and stir till smooth. 
Stir this in, let it boil 2 or 3 minutes, add a little sweet cream, if 
you have it, and pour over buttered toast. Make quickly, as much 
cooking spoils it. Another way: Chop the meat fine, moisten a 
cup of bread crumbs with sweet milk, or soup stock, mash fine, add 
1 beaten egg, salt and pepper. Mix all together, make into little 



364 LEFT OVER MEAT 

cakes, and fry brown in hot butter. — Eloise Jennings, Winnetka, 
111. 

CROQUETTES.— Melt 2 tablespoons of butter and stir in 2 
tablespoons of flour until smooth. Add 1 cup of milk and let come 
to boil. Mix in 1 cup of any kind of left-over meat, chopped. 
Season to taste. Form into round or long-shaped croquette balls, 
dip in egg and cracker crumbs and drop into hot lard, fry until 
brown.— Mrs. Gust W. Youngstedt, 403 S. 3rd Ave., Maywood, 111. 

VARIATION I. — 1 cup cold, chopped, lean meat of any kind, 
1 cup -bread crumbs, 2 cups cold mashed potatoes, 1 small onion, 
pepper and salt to suit taste, 2 eggs, well beaten; mix well to- 
gether and make in cakes; fry in a little butter until well browned, 
then turn until the other side is brown. These are nice for sup- 
per.— Mrs. H. W. Barquette, 2441 S. Wabash Ave., Chicago, 111. 

VARIATION II. — Chop sufficient cold cooked meat to make 
1 pt., add to it 1 teaspoon salt, 1 teaspoon onion juice, a dash of 
cayenne, 34 teaspoon pepper and a grating of nutmeg. Put % a 
pt. of milk over the fire, rub together 1 tablespoon butter and 2 
tablespoons flour; add them to the hot milk, stir until you have a 
smooth, thick paste; take from the fire, mix with it the meat, and 
let cool. Wfaen cool, form in croquettes, beat 1 egg, add to it a 
tablespoon warm water, and beat again; dip the croquettes first 
into this, then roll in bread crumbs and fry them in smoking hot 
fat.— Mrs. Wm. Reid, 1215 La Salle Ave., Chicago, 111. 

BACON AND EGG CROQUETTES.— Take cold bacon and 
eggs left over and chop them fine in a wooden bowl; add la little 
mashed or chopped cold potato and any bacon gravy that may 
have been left. Mix, form into balls or pats, roll in beaten egg, 
then in cracker crumbs, and fry in a pan the same as eggs. Brown 
slightly on both sides, and serve hot.--Mrs. Ellen O. Wyatt, 3628 
S. State St., Chicago, 111. 

RICE AND MEAT CROQUETTES.— 'Put 1 cup of finely 
chopped meat (veal or dhicken) on to boil, add 2 tablespoons of 
butter, 1 cup of boiled rice, 1 teaspoon of salt, a little pepper, y 2 
cup of milk or cream; when this boils, add 1 egg f well beaten, stir 
1 minute; after cooling, shape, dip in egg and crumbs, and fry in 
boiling lard.— Eloise Jennings, Winnetka, 111. 



COOK COUNTY COOK BOOK 365 

CURRY OF LAMB.-^2 cups of chopped cooked lamb; 1 table- 
spoon of orange juice, Y* teaspoon of chopped mint, 1 teaspoon of 
curry powder, 2 tablespoons of flour, 2 cups of stock, 2 tablespoons 
of butter, salt and pepper to taste. Brown the butter, add the 
curry powder, meat and mint, and cook 10 minutes, or until the 
meat is well heated and seasoned. Add the flour, stir until brown. 
Add the stock, and stir until the sauce has thickened. Season, and 
serve in a rice border. In place of a rice border, 1 cup of boiled 
rice and 1 of meat may be used. Other kinds of meat may be util- 
ized in this manner.— Mrs. Frank P. Arnold. 14 E. 42nd St., Chi- 
cago, 111. 

DEVILED MEAT.— Chop lean boiled (ham or other meat very 
fine; to each pt. of ham add 1 teaspoon mu'stard, 1 tablespoon flour, 
Y2 cup boiling water; press into moulds, to slice or for sandwiches 
use the following salad dressing: 1 egg f well beaten, Y cup sweet 
milk, or cream; 1 tablespoon mustard, 1 teaspoon sugar, 1 tea- 
spoon salt; cook all together till thick; when cold, add Y cup 
strong vinegar. — Mrs. Chas. E. Bartlett, 5004 Drexel Blvd., Chi- 
cago, 111 

DEVILED HAM. — Deviled ham affords a most satisfactory 
method of utilizing remnants of cold boiled ham. Allow Yz of fat 
to 2 /z of lean; chop the meat as finely as possible and to every qt. 
of it allow 1 tablespoon of white' sugar, 1 teaspoon of dry mustard, 
1 saltspoon of cayenne, J^ cup of vinegar. Mix the seasoning well 
with the meat, and press the whole in a bowl. It is ready to 
serve at once. — Mrs. W. D. Brown, 3721 S. La Salle St., Chicago, 
111. 

. DURHAM CUTLETS.— 3 cups cold left-over beef, ground 
fine, with 1 small onion; heat 1 cup milk, Y* CU P gravy, thicken 
with 2 tablespoons flour; when cold, mix with the meat and set 
away to cool in a mould. Cut in slices and fry. — Mrs. E. J. Dixon, 
3647 Forest Ave., Chicago, 111. 

MEAT FRICKADILLIES.— 2 cups bread crumbs, 1 cup meat, 
chopped fine, 2 eggs, pepper and salt. Wet it with milk or gravy. 
Mix all and fry in grease slowly. — Mrs. Sam Brown, 3807 S. Dear- 
born St., Chicago, 111. 



366 LEFT OVER MEAT 

FRIED LEFT-OVERS.— Cut the slices, not too thick, of any 
kind of left-over meat, dip them in beaten egg and then in bread 
or cracker crumbs, or cornmeal, then fry to a nice brown in piping- 
hot fat; be careful in turning. Lay each piece on a hot platter, 
not heaped up, and garnish with greens. Serve hot. — Mrs. E. Free- 
man, 3304 S. State St., Chicago, 111. 

MEAT FRITTERS..— Batter— ^Add V 4 teaspoon salt to whites 
of 2 eggs, beat stiff, beat yolks and add yi cup milk to 1 cup flour, 
add 1 tablespoon of melted butter and just before frying add the 
beaten whites. Take 1 cup of cold chopped meat, J /2 cup of grated 
bread crumbs or cooked rice, %. teaspoon of salt and pepper, add 
the yolk of 1 egg, beaten, and enough warm water to make the 
mixture stick together; form into balls, dip them into the batter 
and fry in hot lard; drain on paper in a hot oven. Oysters can be 
drained and dipped in 'batter and fired. — Mrs. Conklin, 914 N 5th 
Ave., Mayw-ood, 111. 

IMITATION GOOSE.— This is a very savory dish made from 
the remains of cold meat. Make a good quantity of sage and 
onion dressing, grease a pie dish and place alternate layers of 
dressing and small pieces of meat until the dish is full, have dress- 
ing for the top layer; have ready enough gravy, thickened and fla- 
vored^ to taste, to moisten the whole. Bake a'bout 1 hr. — ^Mabel 
Sturtevant, 105 S. Dearborn St., Chicago, 111. 

GRILLED BEEF ON TOAST.— Melt a large spoonful of but- 
ter in a skillet, and when it is hot lay in slices of cold ibeef and let 
them heat through. If the beef "left-overs" are not in slices, but 
scraps, then chop coarsely, and heat. Make a sauce of 2 table- 
spoons of hot water, 2 of butter, 1 tablespoon each of Worcester- 
shire sauce and tomato catsup, 1 dessertspoon of made mustard, % 
teaspoon of salt, J / 2 teaspoon of pepper, 1 teaspoon of lemon juice 
or vinegar. If onion is liked, chop finely l /2 a medium-sized on- 
ion, brown it in a tablespoon of butter, and add. Thicken with 
a tablespoon of flour, rubbed smooth, with a teaspoon of water. 
Lay delicately browned slices of hot 'buttered toast on a hot plat- 
ter, place the grilled beef on the toast and pour the sauce over it. 
Serve hot. — Mrs. J. Cunningham, 2735 S. Dearborn St., Chicago, 
111. 






COOK COUNTY COOK BOOK 367 

HASH. — Take any kind of left-over meat and mince line, add 
a large onion, tihen add as many cold potatoes as the meat and 
onions together, add salt and pepper to taste, and fry in either but- 
ter or dripping. Add water, and cook 15 minutes. Serve hot, 
garnished with squares of toast. — Mrs. Clara Browder, 3849 S. 
State St., Chicago, 111. 

BAKED HASH.— 1 cup chopped meat, 2 cups chopped cold 
potatoes, 2 cups bread crumbs, 1 small onion or little sage, season 
with pepper and salt, pour over 1 cup sweet milk, cover, and bake 
slowly 1 hr.— Mrs. Chas. Culp, 245 E. Ohio St., Chicago, 111. 

VARIATION I.— Take cold boiled or roasted beef and chop 
with food chopper or a knife into small bits. 'Cut 3 carrots, 1 large 
onion fine; have the frying-pan hot witih good dripping or butter, 
and 1 cup of hot water, drop in the vegetables and boil until tender, 
without the addition of more water, then add the meat and pep- 
per and salt to taste, and if any gravy left over. If no gravy is on 
hand, water may be added, in the proportion required. The quan- 
tity may be increased and a very palatable soup made with the 
above ingredients, to which dumplings, vermicelli, rice, noodle or 
egg balls may be added, if desired. — Mabel Sturtevant, 105 S. 
Dearborn St., Chicago, 111. 

ITALIAN ENTREE.-— Slice remains of boiled or roast fresh 
tongue, and cover with oil and lemon juice, and leave in the mari- 
nade for 1 hr. Then add salt, pepper, some sliced onion, a little 
parsley, and a few mushrooms, cut into halves. Place in a frying- 
pan and cook slowly for about 15 minutes, moistening with a table- 
spoon of sherry and a little lemon juice; just before taking from 
the fire, add a little brown stock and a little tomato sauce, well 
seasoned. — Mrs. Roger Rawlings, Chicago Heights, 111. 

LEFT-OVER MEAT LOAF.— Take left-over meat of any 
kind, or two or three kinds, and put through a food chopper, sea- 
son same as for ordinary meat loaf; mix with bread crumbs and 1 
cup milk, and bake about J / 2 hr. — Mrs. Henry T. Lane, 305 S. 4th 
Ave., Maywood, 111. 

VARIATION I.— (Served hot).— Mix thoroughly 2 cups fine- 
ly chopped cold meat, 1 ctip bread crumbs, 2 eggs, 1 small onion, 
chopped. Salt and- pepper, place in well-buttered basin, cover with 



368 LEFT OVER MEKT 

buttered paper and set in a large basin of hot water; bake 1 hr.; 
turn on a hot platter, and serve with gravy. — Mabel Sturtevant, 
105 S. Dearborn St., Chicago, 111. 

VARIATION II.— Mix well 1 pt. chopped meat, 6 soda bis- 
cuits, or bread crumbs, 1 teaspoon onion, chopped fine. Salt and 
pepper, pinch of sage, if desired. If lean meat is used add a piece 
of butter and moisten with milk until it will pack in a loaf in a 
basin. Bake and serve hot for tea. This is a nice dish for tea. — 
Mrs. E. M. Fay, 1239 N. Clark St., Chicago, 111. 

BROWNED MINCE MEAT OF BEEF.— Heat the remains 
of cold roast, % as muclh mashed potatoes, 1 cup gravy, seasoning 
of pepper, salt, mustard and catsup, very hot in saucepan, pile on 
dish, cover with bread crumbs, put little bits of butter over and 
brown quickly in oven. — Mrs. Dora Brown, 3805 S. Wabash Ave., 
Chicago, 111. 

MINCED CORNED BEEF.— Remove all bones and gristle 
of cold boiled corned beef. Chop fine, with a good proportion of 
cold boiled potatoes. Fry 3 slices of thin salt pork in a spider; 
when crisp and brown, take it up, and put in the minced meat and 
potatoes. Let it cook 20 minutes. Take it up in a covered dish, 
with the slices of pork placed on top.— ^Eloise Jennings, Winnetka, 
111. 

FRIED MINCED MEAT.— Mince fine any pieces of cold 
meat, mix- with bread crumbs, and 1 well-beaten egg, press together 
and fry in slices in hot fat.-^Mrs. M. Crowell, 3101 S. State St., 
Chicago, 111. 

MINCED MUTTON WITH POACHED EGGS.— Mince cold, 
lean mutton that is free from fat and gristle. Season with pepper 
and salt, and place it over tlhe fire with a little good stock; warm 
well, but do not boil. Mash smoothly some hot potatoes and mix 
with a little milk; make a wall of them around the platter, put the 
mutton in the center, and lay 3 or 4 nicely poached eggs on the 
top.— Mrs. M.-C. Cauler, 3245 S. State St., Chicago, 111. 

MINCE MEAT ON TOAST.— Heat 2 cups minced meat, 2 
teaspoons butter, 2 teaspoons flour, 2" cups stock or milk, J^ tea- 
spoon salt, pepper, % teaspoon Worcestershire or onion juice, 6 



COOK COUNTY COOK BOOK 369 

slices toast, in a white or brown sauce, serve on toast, garnish 
with parsley.— Mrs. Wm. Cregar, 742 E. 48th St., Chicago, 111. 

MINCE MOULD.— Put 2 lbs. of minced beef into basin; add 
2 oz. bacon and a little parsley, both finely chopped, 2 oz. bread 
crumbs, 1 beaten egg and % of a pt. of stock. Put into buttered 
mould, cover with greased paper, stand in saucepan with 2 inches 
of boiling water, and steam 2 hrs. Serve when cold. — Mrs. J. E. 
Catlin, 2717 S. Wabash Ave., Chicago, 111. 

MOULDED HAM AND EGGS.— Chop 1 cup of cold boiled 
ham fine. Mix with y 2 cup of cream sauce and the wihite of 1 egg, 
beaten frothy only. To this may be added as many hard-boiled eggs, 
chopped fine, as desired. Eggs prepared in any way and left over 
may be used instead of hard-boiled. — Mrs. L. A. Branch, 3607 S. 
Wabash Ave., Chicago, 111. 

VEAL OMELETTE.— Chop fine 2 lbs. veal, roll 6 or 8 crack- 
ers, and mix with the veal. Add 2 eggs, a little chopped parsley 
and seasoning. Make into a roll and bake. Baste with butter 
while it is baking. — Mrs. Geo. T. Brado, 3616 Ellis Park, Chicago, 
111. 

MEAT PATTIES FROM LEFT-OVERS.— Put left-over 
meat, pork or beef, or any other kind, through the meat chopper; 
to 1 qt. of the minced meat add 1 slice bread, crumbed, salt, pep : 
per and onion to taste, 1 egg, a little sage or other herb, if desired; 
mix all well together and form into patties, or balls, and fry a 
golden brown. Fish balls may be made the same way. — Mrs. Wm. 
Cregar, 742 E. 48th St., Chicago, 111. 

VARIATION I. — Take 1 cup finely chopped meat of any kind, 
1 cup bread crumbs, 1 egg, water enough to moisten, salt and pep- 
per to taste. Make into small cakes and fry in the frying-pan in 
which a lump of butter or lard has been melted. — Mrs. Frank E. 
Cox, 3805 Wentworth Ave.. Chicago, 111. 

PALATE TICKLERS.— Mince together */ 2 lb. cold boiled ham 
or other meat, 2 tablespoons bread or cracker crumbs, a dash of 
cayenne, a little salt, if needed, and the yolk of 1 egg. Make a 
paste of the mixture by moistening with water or milk. Spread 
on a flat dish, and with an egg make four impressions in it deep 



370 LEFT OVER MEAT 

enough to hold an egg. Put an egg in each, place the dish in the 
oven and bake till eggs are cooked.— Mrs. E. M. Fay, .1239 N. 
Clark St., Chicago, 111. 

VARIATION I.— Make a forcemeat of cold iboiled ham, 
chopped fine, and mixed with 'bread crumbs, pepper, salt and pars- 
ley, and some melted butter; moisten with sufficient milk to form 
the whole into a soft paste. Nearly fill a shallow dis'h with the 
mixture. Cover and 'bake 15 minutes, remove from the oven; 
break eggs carefully upon the top; dust with pepper, salt, and final- 
ly powdered cracker crumbs; set in t)he oven again and bake until 
the eggs are well set. — iMrs. J. E. Catlin, 2717 S. Wabash Ave., Chi- 
cago, 111. 

CRUST FOR MEAT PIE.— Make a rich dough by sifting 1 
level teaspoon of soda, 1 teaspoon salt in a pt. of flour; rub into 
flour 1 tablespoon lard and wet with sour milk to a nice batter that 
will drop from the spoon. Have the meat prepared as for meat 
pie, only have it hot in dish when crust is ready. Take a piece of 
white paper, make a tube with paper, place in center of meat dish 
and spread batter over top of pie. Bake l / 2 hr. — Mrs. J. C. Ca- 
ruthers, 3306 Vernon Ave., Chicago, 111. 

MEAT PIE. — Take any left-over of pot roast, stewed or boiled 
meat of any kind, cut up in small pieces, place in pan with gravy 
or water (enough to almost cover), let come to a 'boil. Have a 
very soft biscuit dough and drop by spoonful on the meat until 
well covered. Bake. — Jane Parker 803 S. 2nd Ave., Maywood, 111. 

VARIATION I. — Take left-over meat and place in baking 
dish, add salt and pepper, and dredge with flour. Pour over this 
meat gravy, and heat. While this is 'heating, make a rich biscuit 
dough by sifting 1 heaping teaspoon baking powder and 1 saltspoon 
salt into 1 pt. flour, run in 1 tablespoon lard and wet with 1 scant 
y 2 cup milk; drop this by the spoonful on the hot meat from the 
oven and spread to cover the pie. Bake Yz hr. By not rolling out 
dough you have a crust that will melt in the mouth. — Mrs. Ella 
Boswell, 2628 S. State St., Chicago, 111. 

VARIATION II.— 2 lbs. \ beef, pork, veal, lamb, mutton, or 
any cold meat, put in a baking-disih and place on top of stove. 
Chop 1 large onion fine and put in the meat and allow it to cook 



COOK COUNTY COOK BOOK 371 

until onion is done. Season with pepper and salt, and thicken with 
2 large spopnfuls of flour, mixed with a little water or milk. Take 
from stove and cover with pie crust or a rich biscuit crust, roll 
crust about % inch thick, and put in oven until crust is baked. — 
Mrs. Wm. Boss, 169 Locust St., Chicago, 111. 

VARIATION III. — Line sides of pudding disih with rich pie 
dough, cut meat in small pieces on bottom of dish, then a layer of 
thinly sliced raw potatoes, a little onion, salt and pepper, continue 
with a layer of meat and potatoes, end with meat, and cover with 
a rich pie dough; put a little water or gravy on so it will not burn. 
Bake H hr. Any left-over meat may be used in this.— Mrs. L. G. 
Bostock, 3300 S. Wa'bash Ave,, Chicago, 111. 

POTATO AND MEAT PIE.— Take 1 pt. of left-over meat, 
cut fine, put in a large size pudding dish or ibaking tin, and pour 
over it a dipperful of water, place on stove to boil. In the mean- 
time peel and slice 1 qt. of potatoes, 1 good-sized onion, then 
make a crust, consisting of 1 cup buttermilk, 1 tablespoon lard, 1 
teaspoon soda, a pinch of salt, and enough flour to roll out nicely. 
Put the potatoes and onion in dish with the meat, and season to 
taste. Put crust over the ingredients, and bake. — Mrs. Chas. Culp, 
245 E. Ohio St., Chicago, 111. 

VARIATION I. — Take potatoes and meat left from dinner, 
cut together, add a little sweet milk, a little butter or gravy, a 
pincih of ground cloves, with pepper and salt to taste. Bake in pie- 
plate, with under and upper crust. Serve hot. — Mrs. R. Farley, 
3819 S. La Salle St., Chicago, 111. 

TURNIP AND MEAT PIE.-Take 1 pt. of left-over meat 
(pork preferred'), cut fine, 1 qt. small, thinly cut slices of turnip, 
put in a large size pudding dish or baking-tin and pour over suffi- 
cient water to cook it about 20 minutes, season to taste. 
Then make a batter, consisting of 1 cup 'buttermilk, 1 teaspoon 
soda, a pinch of salt, and enough flour for batter. Spread over 
turnip and meat. Sprinkle over batter fine pieces of fat pork, un- 
cooked. Bake in a moderately hot oven. — Mrs. C. A. Cook, 2630 
S. State St., Chicago, 111. 

FARMERS' PIE.— Take a 2-qt. pudding-dish, slice a good 
layer raw potatoes, then a layer of any kind of cold meat, cut in 



372 



LEFT OVpR MEAT 



pieces, 3 or 4 onions, season with pepper and salt, a little sage. 
Any left-over gravies, or fill dish nearly full with water, set on 
stove till boiling; make a nice, rich crust, put over top and bake 1 
till potatoes are done, and crust a nice brown.— Mrs. Wm. O. 
Everson, 35 E. 22nd St., Chicago, 111. 

COTTAGE PIE.— Chop cold roast beef or veal fine. To each 
2 cups of meat add 1 teaspoon onion juice, 1 teaspoon fine-cut 
parsley or 1 tablespoon chopped celery, 1 tablespoon chopped 
green peppers, if liked, 1 teaspoon salt, and J4 cup gravy stock 
or boiling water. Mix all together, pack in a buttered dish, cover 
with a layer of hot, very soft mashed potatoes, about 1 inch thick. 
Brush the top with milk or wihite of egg. Bake in a hot oven un- 
til the potato is well browned. — Mrs. M. Evans, 2019 S. Clark St., 
Chicago, 111. 

VARIATION I.— Cold roast beef cut in thin slices; then in 
layers; add pepper, salt and a shake of flour, with a bit of onion; 
finish with mashed potato. Make rich with cream or milk and but- 
ter, and bake slowly. — Mrs. Geo. Carey, 235 E. 35th St., Chicago, 
111. 

VARIATION II. — Chop the remains of a roast of beef, or any 
kind of meat, mix with %. lb. of minced fham, season with pepper, 
salt, and a little grated lemon peel, if desired, add chopped onion, 
moisten with gravy, and bind with a beaten egg or two. Make 
some pie paste, not too rich, roll out in an oblong sheet, put the 
beef mince in the middle, make the pastry into a long roll, enclos- 
ing the meat, close the ends with pieces of the pastry, and pinch 
the edges well together after moistening them, place in a dripping- 
pan the joined side of the roll downward, and bake until a nice 
brown. If tlhere is not enough meat use cold mashed potatoes or 
rolled cracker or bread crumbs, and moisten with gravy. — -Mrs. 
Gus Evans, 2019 S. Clark St., Chicago, 111. 

SHEPHERD PIE.— Spread over a small platter, thoroughly 
buttered, warm mashed potatoes, mixed with enough milk to make 
it a little soft, and set in the oven to brown. When stiffened 
enough, and as brown as pie crust, pour over it minced cold mut- 
ton, warmed in a little thickened gravy. Is a nice breakfast dish. 
—Mrs. J. R. Bogen, 2722 S. Dearborn St., Chicago, 111. 



COOK COUNTY COOK BOOK 373 

VARIATION I.— Cut any kind of meat in dice (veal is espe- 
cially nice), add onion or any preferred seasoning. Stew and thick- 
en with flour. Have cold, creamed potatoes, .butter the bake-dish, 
put layer of meat and then layer of potatoes, and repeat till dish is 
filled, 'having potatoes on top. Put a few dots of butter on top and 
bake in a hot oven.— Mrs. B. Callahan, 1020 N. Clark St., Chicago, 
111. 

VARIATION IL— Have 1 cup cold chopped meat, 1 cup 
mashed potatoes, 1 teaspoon onion juice, 2 tablespoons milk, 1 
teaspoon butter, % cup gravy or milk, salt and pepper. Beat po- 
tatoes with milk and butter and line baking-dish, fill in other in- 
gredients, and cover with potatoes. Bake until brown. — Mrs. A. 
Cohen, 454 E. 38th Place, Chicago, 111. 

VARIATION III.— Take some left-over beef, put through the 
chopper, also 1 onion, chopped. Slice some cold potatoes, put po- 
tatoes and meat in a little dish, a layer of each alternately, season 
well with salt and pepper, and sage or summer savory, if desired. 
Pour over all beef gravy, also a little butter. Cover with a close 
lid and bake in oven. — Mrs. Arthur Blakely, 3217 S. Dearborn St., 
Chicago, 111. 

VARIATION IV.— Fry 1 sliced onion in Va of a cup .melted 
butter until a golden brown. Add % cup flour, cook until frothy, 
then stir in gradually 1 pt. of brown stock, season with salt and 
pepper. Cook 8 minutes, stir in 3 cups cold meat, cut into small 
pieces. Mix well, then turn into a buttered (baking-dish, cover with 
seasoned hot mashed potato, brush with egg and brown in the 
oven.— Mrs. Geo. R. Edmonds, 424 E. 39th St., Chicago, 111. 

VARIATION V. — Have 1 cup cold mince meat, 1 small onion, 
y 2 cup gravy, y 2 teaspoon salt, 1 cup mashed potatoes, 54 cup hot 
milk, x / 2 teaspoon butter, pepper. Put meat, onions (chopped 
fine), gravy, salt and pepper into a baking-dish. Heat milk and 
butter together and beat them into mashed potatoes. Cover meat 
with potatoes, smoothing with a wet knife. Bake in a moderate 
oven until brown. — Mrs. B. Basil, 2906 Vernon Ave., Chicago, 111. 

TOMATO MEAT PIE.— Cover bottom of meat dish with 
bread crumbs, then a layer of cold meat, chopped fine, then a layer 
of tomatoes, sliced. Repeat as before, having crumbs on the top. 



374 LEFT OVER MEAT 

Season highly with bits of butter and a dash of cayenne. Bake 
until brown, and serve hot.— ^Mrs. H. Dukes, 3618 S. State St., Chi- 
cago, 111. 

PILAFF OF MEAT.— ^ cup -of rice, 2 cups of chopped cold 
lamb, 2 tablespoons of butter. Boil the rice in plenty of boiling, 
salted water for 20 minutes, or until tender. Drain and mix with 
the finely chopped meat, which should be seasoned with salt, pep- 
per, and a few drops of celery extract. Add the 'butter, melted, 
and when the meat is heated turn the rice and meat into a greased 
tin mold. Place in the oven for 10 minutes, or until the pilaff will 
keep its form when turned out of the mold. Serve with tomato 
sauce. — Mrs. Sadie Bryant, 3120 S. Dearborn St., Chicago, 111. 

POTTED HAM. — Mince cold cooked ham, mixing lean and 
fat together; pound in a mortar, seasoning at the same time with a 
little cayenne 'pepper, pounded mace and mustard. Put into a dish 
and place in the oven for J^ hr.; afterward pack it into pots or 
little stone jars, covering with a layer of clarified butter (luke- 
warm), tying bladders or paste paper over them. This h con- 
venient for sandwiches. The butter may be used again for basting 
meat or for making meat pies. — Mrs. Jennie Austin, 3826 S. La 
Salle St., Chicago, 111. 

PRESSED BEEF.— Put through food chopper, 1 cup cold 
roast beef and 1 hard-boiled egg; add 1 teaspoon mustard, and 
season with salt and pepper to taste. Moisten the whole with 
vinegar, and press. The amount may be doubled as often as liked 
for larger quantity. — Mrs. A. C. Christian, 21 W. 37th St., Chi- 
cago, 111. 

MEAT PUDDING.— In a buttered dish spread alternate lay- 
ers of rice or macaroni, tomatoes and chopped meat (left-overs). 
Put a cup of rice, cover the top with powdered bread crumbs. 
Bake yi hr. — Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. 

RICE WITH MEAT.— Boil 1 cup rice until tender in salted 
water, line a mould y 2 an inch deep, chop any kind of cold, ten- 
der meat, season to taste, add 1 beaten egg } 2 tablespoons cracker 
crumlbs, moisten with hot water or stock, pack in the mould or 
cover with rice; steam 45 minutes; turn out on platter, pour to- 
mato sauce over. This is also good with potatoes in place of rice; 



COOK COUNTY COOK BOOK 375 

have them cooiked and mashed, and either 'baked or steamed. — 
Mrs. K. Berry, 3600 S. Wabash Ave., Chicago, 111. 

VARIATION I. — 2 cups chopped meat, 1 teaspoon salt, ]/ A tea- 
spoon pepper, J /± teaspoon onion juice, 1 teaspoon chopped parsley, 
1 egg (may be omitted, however), % cup fine bread crumbs, 4 
cups boiled rice, stock. Season the meat and mix with the crumbs 
and beaten egg; add enough stock to make it pack easily. Line a 
buttered dish with 3 cups rice, fill with the meat, cover with the 
remainder of rice, cover tightly, and steam 45 minutes. Serve 
with tomato sauce. 1 cup raw rice will give the 4 cups boiled rice. 
This dish is particularly good if mutton is used. — Mrs. Oscar J. 
Bannan, 1222 N. Clark St, Chicago, 111. 

VARIATION II. — 1 cup boiled rice, 1 cup finely chopped left- 
over meat (beef), 1 teaspoon salt, 2 tablespoons butter, ]/ 2 cup 
milk, 1 egg; put milk on to boil, add meat, rice and seasoning; 
when boiling, add beaten egg. — -Mary R. Clark, 2520 S. Wabash 
Ave., Chicago, 111. 

BEEF RISSOLES.— Mix well together the remains of any 
cold meat, minced, about the same quantity of mashed potatoes; 
add a teaspoon of dried thy me? salt and pepper to taste. Beat up 
an egg, and add to the mixture, form into balls, rub them in bread 
crumbs or flour, and fry in hot fat. — 'Mrs. Arthur Blakely, 3217 S. 
Dearborn St, Chicago, 111. 

MEAT ROLLS.— Take any little pieces of cooked meat, 
and mince them, season with pepper and salt, a little onion, or cur- 
ry powder, according to taste. Make a crust with cold potatoes, 
flour, a little milk, a teaspoon baking powder. Roll out, put the 
meat inside the crust. Make into rolls, put into oven to brown. — 
Mrs. Geo. W. Gaines, 3148 Groveland Ave, Chicago, 111. 

BEEF AND POTATO SANDWICHES.— Fry slices of cold 

corned beef on buttered bread, press over another slice, thickly 
masihed potatoes, press it down on the meat with a knife. Dip the 
whole in egg and 'bread crumbs, fry in drippings a very light 
brown, and serve hot. — Mrs. C. J. Jeffries, Winnetka, 111. 

SAVORY LEFT-OVERS.— Put a small piece of butter in a 
frying-pan, slice an onion in; when cooked, add slices of cold meat; 
cover closely a few minutes, until meat is thoroughly heated, then 



376 LEFT OVER MEAT 

if you have left-over gravy, add it, seasoning to taste; if not, add 
stewed tomatoes; let come to iboil, and serve not. — Mrs. L. C. Haz- 
lett, 111 E. Ohio St., Chicago, 111. 

SAUSAGE LEFT-OVERS.— Sift together three times 2 cups 
flour, 2 teaspoons baking powder and y 2 teaspoon salt; work in 2 
to 4 tablespoons shortening, and add milk or water to make a 
dough. Roll into a thin sheet, cut into squares or rounds, accord- 
ing to shape of sausage. Lay cold, cooked sausage on the pieces 
of paste, brush half the paste with cold water, and fold to cover 
sausage. Bake 20 minutes. Serve hot. — Miss Frieda Zeeb, 208 N. 
2nd Ave., Maywood, 111. 

SCALLOPED MEAT.— Take any kind of meat scraps, or only 
one kind of meat, chop fine, put a layer in a scalloping-pan, then a 
layer of mashed or chopped potatoes, salt, pepper, and onion, and 
then a layer of bread crumbs. Repeat this until the dish is full, 
being sure that the top layer has the bread crumbs, then add 
enough gravy to just reach the top, and bake an hr. or \y 2 hrs. — 
Mrs. B. Jackson, 44 W. 35th St., Chicago, 111. 

MEAT SCALLOP.— Have 1 tablespoon butter, y 2 teaspoon 
onion (minced), 1 tablespoon flour, 2 /$ cup hot water, 1 cup cold 
meat, chopped fine, mashed potatoes. Put 'butter and onion in sauce- 
pan, set on stove; when hot, add flour, and stir until smooth, add 
water and season to taste. Mix cold meat and mix all together, 
put in baking-dish and cover. — 'Mrs. W. W. Lipps, 651 E. 50th St., 
Chicago, 111. 

VARIATION I. — Grind up left-overs of meat and put in indi- 
vidual vegetable dishes and season, and break an egg over, and 
salt and pepper. Sprinkle cracker crumbs, and put (bits of butter 
on top, and set in oven to bake. — Mrs. Marie Humphrey, 3446 S. 
State St., Chicago, 111. 

HAM AND EGGS SCALLOPED.— Chop cold boiled ham and 
bread crumbs in equal quantities; add salt, pepper, and 1 tablespoon 
of melted butter to each cup of the mince, with milk to moisten. 
Fill muffin pan half full. Break an egg on the top of each. Dust 
with salt, pepper, and powdered cracker crumbs. Bake 10 min- 
utes. Mrs. David Harvey, 1449 S. State St., Chicago, 111. 



COOK COUNTY COOK BOOK 377 

SCRAMBLED MEAT.— Put fried ham through meat cutter 
and beat eggs a little. Put ham in spider, with milk and butter, 
pepper and salt. Cook as for scrambled eggs. — Mrs. B. Grass, 533 
E. 43rd St., Chicago, 111. 

VARIATION II. — Hash up any left-over meat, stir into eggs, 
and put into a hot frying-pan. When less eggs are used substitute 
milk.— Mrs. Chas. Horn, 1024 La Salle Ave., Chicago, 111. 

SCRAMBLED MUTTON.— Chop 3 cups cold boiled mutton 
fine, and put upon the fire with y± cup butter and 3 cups hot water; 
when hot break in 4 eggs, and stir constantly, until it thickens. 
Season with pepper, salt, and serve on toasted 'bread. — Mrs. D. E. 
Gentry, Glencoe, 111. 

SCALLOPED MUTTON.— 1 pt. of cold, chopped meat, y 2 
teaspoon of pepper, 1 teaspoon of salt, 1 tablespoon of butter, 1 tea- 
spoon of flour, 1 cup of water. Chop the meat rather coarsely, add 
salt and pepper. Heat the butter, and stir in the flour; when 
browned darkly, add the water, and season with gravy thus made 
with salt and pepper. Arrange alternate layers of meat and gravy 
in a baking-dish, using 3 layers of gravy and 2 of the mutton. 
Cover the top with a slight sprinkling of bread crumbs, and bake 
20 minutes in a hot oven. This dish may be prepared the day 
before, if needed for breakfast, -and set in a cold place. — Mrs. F. B. 
Hannah, 4045 Armour Ave., Chicago, 111. 

MEAT SOUFFLE.— Have \y 2 cups milk, 1 tablespoon butter, 
iy 2 tablespoons flour, a little onion juice, y 2 teaspoon salt and 
pepper each; stir in \y 2 cups chopped meat (chicken, lamib, tongue, 
beef, or any other meat). While cooking, add beaten yolks of 2 
eggs, cook 1 minute and set away to cool. When cool, add beaten 
whites (stiff). Bake 20 minutes in buttered pudding dish. — Mrs. 
H. A. Klein, 12 E. 48th St., Chicago, 111. 

BAKED STEW.— With any left-over meat. Cut meat in 
pieces, lay in baking-dis'h, slice an onion, add a sprinkling of sage, 
pepper and salt to taste. Fill dish to top with sliced raw pota- 
toes. Add gravy or water, and bake in hot oven \y 2 hrs. — Mrs. 
Elizabeth Marrs, 55 E. 36th St., Chicago, 111. 

LEFT-OVER STEW.— Take what is left from a roast, cut in 
small pieces, put in a stewpan and cover with plenty of water, sea- 



378 LEFT OVER MEAT 

son with salt and pepper, and stew from 20 to 30 minutes. Flavor 
with onion, cut in small pieces, if desired. Toast 2 slices of bread, 
cut in small squares, and put on platter, thicken the stew with 
flour, and pour over toast. Serve hot.— Mrs. Martin Logan, 2841 
South Park Ave., Chicago, 111. 

SPANISH STEW FOR ODD BITS OF MEAT.— Cut 2 on- 
ions into small pieces; fry tender (not 'brown), and add 1 pt. of 
cold beef or lamb, cut small, a qt. of tomatoes, and salt and pepper 
to taste. Stew until the tomatoes are thick. — iMrs. C. J. Jeffries, 
Winnetka, 111. 

TOAD IN THE HOLE.— 3/ 4 lb. 'beef, mutton, sausage, or oth- 
er cold meat, pepper and salt, butter, 1 tgg, % lb. flour, % pt. milk. 
If beef or mutton is used, cut it into pieces about an inch square; 
if sausage is used, prick them and lb oil them 2 or 3 minutes, and 
remove the skin. Grease a pie dish, put the meat or sausage at 
the bottom, sprinkle seasoning over it. Make the batter as for 
pancakes, pour it over the meat and hake in hot oven for 54 hr.— 
Mrs. E. C. Hubbard, 3257 South Park Ave., Chicago, 111. 

HAM TOAST. — Mince cold boiled ham very fine; stir in a pt. 
of cream or ibutter, if preferred, add 2 eggs, well beaten. Boil 
and pour over nicely 'browned toast. Serve hot. — Mrs. Wm. 
Hughes, 361 Institute Place, Chicago, 111. 

TORTILLA OF HAM.— .Put y 2 lb. cooked, chopped ham in 
a pan with 1 tablespoon of butter. Pour in 3 well-beaten eggs, 
season, and stir for a moment, let the tortilla set, being careful 
that it does not adhere to the pan. When it is a little brown, turn 
and 'brown the other side. — Mrs. C. J. Jeffries, Winnetka, 111. 

LEFT-OVER MEAT IN WHITE SAUCE;— Make a white 
sauce of 2 cups milk, 1 tablespoon each of butter and flour, 1 tea- 
spoon salt and 1 saltspoon pepper, add y 2 cup stale bread crumbs. 
Cook 2 minutes, then add 2 cups (chicken, beef, pork, lamb, or 
mutton, or other meat), chopped fine, yolks of 3 eggs, well beaten, 
1 teaspoon chopped parsley, and last of all the whites of 3 eggs, 
beaten stiff. Bake in buttered dish 35 minutes. — Mrs. M. Martin, 
917 W. Monroe St., Chicago, 111. 



VEGETABLES 



GENERAL RULES 

Wash thoroughly, scrape, pare or peel, if skins must be re- 
moved. Stand in cold water until cooked, to keep them crisp and 
to prevent them being discolored. Cook in boiling water; the 
water must be kept at a 'boiling point. Use 2 teaspoons salt with 
2 qts. water; put the salt into the water when the vegetables are 
cooked partially. The water in which vegetables are cooked is 
called vegetable stock. Never use potato stock. 

Fresh green vegetables require less water than others. 

Strong vegetables, as cabbage, cauliflower, onions and turnips, 
should be cooked uncovered, in a large amount of water. 

All vegetables must be drained as soon as tender. 

THE AUTHOR. 



ASPARAGUS— CREAMED.— Clean and cut into quarters 1 
or 2 bunches of asparagus. Boil in salt water. In another pan put 
1 tablespoon each of butter and flour. Pour this over the aspara- 
gus, add salt and pepper, and serve. — Mrs. Schmalzried, Maywood, 
111. 

ASPARAGUS SHORTCAKE.— Sift 3 times iy 2 cups flour, 1 
teaspoon salt, and 2y 2 teaspoons of baking powder; work in y 2 cup 
shortening, and mix to a dough with sweet milk, knead lightly, 
and roll out to fit a large layer cake-pan. Bake about 20 minutes. 
Split the cake and spread each half with butter. Have the tender 
portion of the asparagus cut in inch lengths, cook tender. Make a 
drawn butter sauce of a cup of flour, % cup butter, y 2 teaspoon 
salt and the asparagus liquid. Place half of this sauce on the but- 
tered halves of the cake. Press the other half on top, and serve 
with the remaining cream sauce, peas, lentils, okra, string beans, 
corn, succotash, chopped beets, cabbage, cauliflower, in fact almost 
any vegetables may be served in this manner. — Mabel Sturtevant, 
105 S. Dearborn St., Chicago, 111. 

379 



380 VEGETABLES 

BOILED ARTICHOKES.— The Jerusalem artichoke should 
be washed well in several waters and picked over carefully to see 
that no insects are about them. Trim the leaves at the bottom. 
Cut off the steins and put the artichokes into foiling water with a 
heaping tablespoon of salt, and a piece of soda size of a 
quarter. Keep the saucepan uncovered, and let them boil quickly, 
until tender. When done you can thrust a fork through them. 
Take out and drain, serve with white sauce poured over them, 
made of flour, butter, new milk, 2 small onions, cut up thin, and 
pepper. A tureen of melted butter should accompany them. It 
takes 25 minutes to cook.— Mrs. E. D. Kelley, Winnetka, 111. 

FRIED ARTICHOKES.— -Boil the artichokes 8 to 10 minutes, 
lift out, drain on a sieve, and let them cool. Dip into beaten egg, 
cover with fine bread crumbs, fry a light brown, drain, pile in hot 
dish, and serve quickly. — Mrs. E. D. Kelley, Winnetka, 111. 

BOSTON BAKED BEANS.-^Soak 1 qt. beans over 
night, bring to a boil in cold water and drain. Boil 30 
minutes and drain. Put in a stone jar J^ teaspoon mus- 
tard, 1 onion, season beans with salt, put into the jar and putt 
1 lb. of pork on top, add a little molasses and brown sugar. Fill 
jar full of cold water and bake nearly all day, without cover. — 
Mrs. Clara Stone, 228 S. 16th Ave., Maywood, 111. 

PLAIN BAKED BEANS.— To those who tire of baked beans, 
or whose stomachs cannot digest beans or pork, try the following: 
Boil 2 cups common beans until they crack, drain, add melted but- 
ter, pepper, and salt; mash with potato masher, put in your pud- 
ing-pan or baker, add the liquid from a can of tomatoes, cover 
thickly with ground peanuts, then a layer of bread or cracker 
crumbs, with dots of butter, bake in even oven until brown. Good 
either hot or cold.— E. G. Hattis, Winnetka, 111. 

BAKED BEANS.— Soak 1 qt. small white beans over night. 
The next morning boil in water. Do not boil until the skins 
crack; to test them blow on a spoonful; if done enough the skins 
will crack. Put the beans into a colander, pour cold water through 
them and let drain. Cut thin slices from a lb. of sweet pork to 
cover the bottom of the bean jar. On the slices lay some thin 
slices of raw onion. Mix 2 tablespoons of sugar and 1 teaspoon 



COOK COUNTY COOK BOOK 381 

ground mustard in a saucer; mix this with the beans as you put 
them in the pot; score the top of the pork and place in the center 
of the beans, the rind level with the top of the beans. Fill up with 
water and cover. Bake several hours, add salt, if necessary. Do 
not stir; if more water is needed, use 'boiling water. — Mrs. Conklin, 
914 N. 5th Ave., Maywood, 111. 

MOCK BAKED BEANS.— 5 cups beans, washed and soaked 
over night, put into a crock, slice 3 nice sized onions and 
place on top of beans, add butter size of a walnut, heaping tea- 
spoon salt, cover with water, and add more from time to time, as 
required, to keep them covered. Place on top of the stove, un- 
covered, all day, and do not allow to boil. Serve as baked beans. — 
Mrs. Frank E. Daily, 4133 Kenmore Ave., Chicago, 111. 

BOILED BLACK BEANS.— Parboil in several waters, with a 
little soda, or boil for an hour and rinse thoroughly through sev- 
.eral waters. Boil until soft. Fry 3 thin slices of bacon, and add 
to it a little stock. Season with chutney, mus'hroom catsup, an- 
chovy essence, or any other seasoning desired, and reheat the 
drained beans in this sauce. — Mrs. Fred A. Daley, 6361 Sheridan 
Rd., Chicago, 111. 

BOILED GREEN BEANS.— Green beans, too hard to be 
cooked in the pods, may be shelled. Cook them in boiling water, 
drain well, and serve with butter or cream sauce. These are the 
best to combine with corn to make the old-fashioned Southern suc- 
cotash. — Ma'bel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

BOILED LIMA BEANS.— Wash in cold water and boil in 
salted water until tender. If dried ibeans are used, they must be 
soaked over night. Drain, mix with melted butter, season to taste, 
and serve. Cream, lemon juice or. stock may be added, — Mrs. Ar- 
thur E. Ederer. 6347 Kenmore Ave., Chicago, 111. 

BOILED PORK AND BEANS.— Wash and score deeply a 
lb. of fat salt pork. Boil for y 2 an hr. At the same time boil until 
soft in water to cover a qt. of dried beans which have been soaked 
over night and to which a pinch of soda has been added. When 
the beans are soft, drain, and put a layer into the bean pot. Lay 
the pork upon the beans, sprinkle with sugar, and bake brown, 



382 VEGETABLES 

adding 'boiling water, as needed. Beans are good without baking. 
—Mrs. John Hansen, 1408 S. StruAve., Maywood, 111. 

BOILED STRING BEANS.— Cut or snap off ends, remove 
strings, cut or snap into ^ inch pieces. Wash in cold water. Par- 
boil, if desired, for 15 minutes, in boiling water in which a level 
teaspoon of soda has been dissolved for each 2 qts. of beans. 
Drain and cover with fresh boiling water, and cook until tender, 
season with salt toward the last. Drain, add a little pepper, and 
serve with melted butter, and moisten with cream. Ham, bacon, 
or salt pork may be boiled with them, if desired. — Mrs. John Han- 
sen, 1408 S. 8th Ave., Maywood, 111. 

CANNED BEANS. — Prepare the beans as for cooking, pack in 
glass jars; fill the jars with cold water; let them stand for 2 hrs., 
then fill the cans to overflowing with cold water and seal. Place 
strips of wood in a boiler, set the cans on these, cover with cold 
water and bring to the boil. Boil for 3 hrs. Let the cans get 
cold before removing them from the water. Wipe each can dry, 
dip the lid in melted paraffin and put in a cool, dark place. — Mrs. 
Klug, 25 N. 5th Ave., Maywood, 111. 

CREAMED LIMA BEANS.— Soak over night '1 cup dried 
lima beans, drain and cook slowly in salted water until soft, drain, 
add Y^ cup cream, salt and pepper. Reheat "before serving. When 
cooked they may be popped 'from their skins before adding tlhe 
cream. A cream sauce may be made and the beans added to it, 
and reheated. Any kind of bean is good served this way. Navy, 
river, red, black, kidney, Mexican Frijoles, and all the other va- 
rieties of the bean family. — Mabel Sturtevant, 105 S. Dearborn St., 
Chicago, 111. 

LIMA BEAN SUCCOTASH.— Boil 2 cups of freshly picked 
Lima Beans in 1 qt. of .water for y 2 an hr., then drain them and 
add 1 cup of milk, 1 tablespoon of butter, and enough green corn 
cut from the cob to make 2 cups. Season well, and let simmer for 
15 minutes, add salt again before serving. If canned corn and 
canned beans are used they need be cooked, for only 10 minutes. — 
Mrs. Edward D. Edgerton, 6517 Lexington Ave., Chicago, 111. 

BEANS AND MEAT.— Cut either fresh or left-over bacon, 
ham or salt pork into round bits, and fry brown, with a little grated 



COOK COUNTY COOK BOOK 383 

onion, add any kind of left-over string beans, lima, white or black 
beans, reheat thoroughly, and serve. Cold beans may be made 
palatable by warming up in a frying-pan in 'butter, with any kind 
of left-over meat. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 
111. 

BEAN PIE.— Wash a pt. of wbite beans, and boil in soft water 
till tender, but not done; take any left-over meat scraps, mince fine, 
add" salt and pepper to taste, and a small cup of vinegar; put all 
in a bake dish, and bake 1 far. Serve hot. — iMrs. Amelia Edison, 
4356 Berkeley Ave., Chicago, 111. 

BEAN SOUFFLE.— Take any left-over beans, boiled, baked 
or creamed. Drain, press through a colander, season with salt, 
pepper, and butter, add 4 tablespoons of hot milk, and beat until 
very light. Fold in the stiffly beaten whites of 2 eggs, turn into a 
buttered baking dish, and bake for 20 minutes. The milk may be 
omitted, and 2 whole eggs used. — Mabel Sturtevant, 105 S. Dear- 
born St., Chicago, 111. 

STRING BEANS.— Wash, string and cut the beans in very 
fine pieces. Cook in salted water until tender, pour off half the 
water, and add pepper, salt, and butter. Thicken with flour. Peas 
may be prepared the same way. — Mrs. Alice E. Nelson, 404 South 
1st Ave., Maywood, 111. 

VARIATION I. — Put l T /2 teaspoons of butter in a pan and 
let melt, add \y 2 teaspoons oT flour until it browns. Then put in 1 
qt. string beans, cut into halves; add 1 chopped onion, y 2 table- 
spoon of chopped parsley. Pour enough water to cover. Cook 1 lb. 
beef shoulder steak until it is tender, salt and pepper to taste. — • 
Mrs. Schmalzried, Maywood, 111. 

LEFT-OVER BEANS.— Left-over beans may be heated up in 
any kind of vegetable sauce, as cream, drawn butter, parsley sauce, 
brown sauce, tomato sauce, poulette sauce, veloute, etc. — Mrs. J. 
B. Eddington, 5148 Michigan Ave., Chicago, 111. 

BEETS 

BAKED BEETS.— Beets retain their sugary delicate flavor to 
perfection if they are baked instead of boiled. Turn them fre- 
quently while in the oven, using a knife, as the fork allows the 



384 VEGETABLES 

juices to run out. When done remove the skins and serve whole, 
sliced or chopped, with butter, pepper and salt. — Mrs. Conklin, 914 
N. 5th Ave., Maywood, 111. v 

BOILED BEETS.— Clean these nicely, but do not pare them, 
leaving on a short piece of the stalk, then put over to boil in hot 
water. Young beets will cook tender in an hr.; old beets require 
several hrs. boiling. When done, skin quickly, while hot; slice 
thin into your vegetable dish, put over a little vinegar, and serve 
hot or cold, or dice, or chop, add salt and pepper, and pour melted 
butter over them, and serve hot. — Mrs. John Hansen, 1408 S. 8th 
Ave., Maywood, 111. 

CREAMED BEETS.— Cut off stalks and leaves, and wash the 
beets through 3 or 4 waters. Boil in salted water. Peel, when 
cooked, and lay them in a drainer till all the water is gone. Cut 
up while hot into even slices. Cover with cream or white sauce, 
and serve. — Mrs. E .D. Kelley, Winnetka, 111. 

GERMAN BEETS.— Make a sauce of 1 tablespoon of butter; 
when melted add 1 tablespoon of flour, 2 teaspoons of onion juice, 
Yz teaspoon salt, 1 tablespoon sugar, 1 tablespoon of lemon juice, 
and enough hot water to make the sauce the right consistency; 
then add freshly sliced cooked beets, and let cook together 3 or 4 
minutes before serving. — Mrs. F. C. Harris, 2910 Evanston Ave., 
Chicago, 111. 

BOILED BRUSSELS SPROUTS.— Wash and pick over the 
sprouts, and boil until tender in water to which a little salt and 
baking soda have been added. Leave the saucepan uncovered, as 
this will keep the odor from being pronounced. Drain, and re- 
heat in melted ibutter, with a little salt and pepper, but do not fry. 
Serve on 'buttered toast. — Mabel Sturtevant, 105 S. Dearborn St., 
Chicago, 111. 

CREAMED BRUSSELS SPROUTS.— Cover freshly boiled 
Brussels sprouts with a white sauce made entirely of milk, or of 
the stock in which they were cooked, with 1 tablespoon of cream 
added.— Mrs. J. H. Wic'hmann, 5069 N. Lincoln Ave., Chicago, III. 

BRUSSELS SPROUTS.— Free the sprouts of the outside 
leaves, wash them and boil in salt water until tender, drain, and 



COOK COUNTY COOK BOOK 385 

cover with cold water until cold, again drain. Melt some flour in 
a stewpan, add flour, mix well, and stir in 1 cup of meat broth or 
cream to a creamy dressing, season with pepper, salt and sugar, 
add the sprouts, set back and keep hot until wanted.; — Mrs. E. D. 
•Kelley, Winnetka, 111. 

CABBAGE 

BAKED CABBAGE.— Cut a medium-sized cabbage in 4 pieces, 
soak in cold water, and 1 dessertspoon salt, for 1 hr.; boil 30 min- 
utes, uncovered, drain, add a sauce of 1 cup milk, 1 tablespoon 
each of butter and flour, J^ teaspoon salt, 1 saltspoon pepper, cover 
with bread crumbs and bake 1 hr. — Mrs. Mary Woodward, 126 S. 
17th Ave., May wood, 111. 

BOILED CABBAGE.— Take 1 medium-sized cabbage and cut 
up coarse; put in a granite saucepan, and boil with a little salt and 
pepper, until tender, then drain. Add butter or dripping about the 
size of an egg. Then add vinegar to suit the taste. A bit of soda 
or a slice of stale bread added to the water in which the cabbage 
is cooked, or even a bit of charcoal will minimize the unpleasant 
odor. Pork may be boiled with cabbage, if liked. — Mabel Sturte- 
vant, 105 S. Dearborn Ave., Chicago, 111. 

CHOPPED CABBAGE.— Chop a small, hard-head of cabbage 
very fine, almost into a pulp, put into a tureen, press it down and 
put a spider over the flame in which is a cup of vinegar, a heaping 
tablespoon of sugar, butter the size of a walnut, and salt and pep- 
per to taste. Boil 2 minutes, and pour over cabbage.—- Mrs. C. K. 
Wurtz, 216 S. 2nd Ave., Maywood, 111. 

GERMAN CHOPPED CABBAGE.— Let 1 tablespoon of lard 
become hot, add ^ chopped onion and let it become yellow. Add 
1 head of finely chopped cabbage, let smother for J/£ an hr., be 
careful not to let burn. Pour enough water to cover the cabbage. 
Put in 2 lbs. of pork roast and let it boil until tender. In another 
pan put Yi tablespoon of lard, let it become hot, fry 1 chopped 
onion, add y 2 teaspoon of vinegar. Put this mixture into the cab- 
bage and let simmer 5 minutes. — Mrs. Schmalzried, Maywood, 111. 

CREAMED CABBAGE.— Chop cabbage fine and cook until 
tender. Drain in colander and season with salt, pepper, 2 beaten 



386 VEGETABLES 

eggs and 3 tablespoons of cream. Serve hot. — Mrs! Conklin, 914 N. 
5th Ave., Maywood, 111. 

FRIED CABBAGE. — Chop cabbage fine, add salt and pepper, 
then heat frying-pan and when hot add 2 tablespoons butter, the 
cabbage, and cover; stir occasionally, add a little vinegar. Cook 
20 minutes. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

SCALLOPED. CABBAGE.— Boil a firm cabbage in 2 waters, 
drain, and press, and let it get perfectly cold, then mince fine; 
add 2 tablespoons melted butter, 2 eggs, well 'beaten, 3 tablespoons 
cream or milk, pepper and salt to your taste. Put into a buttered 
bake dish, sift fine crumbs on top, and bake, covered, J4 an hr., 
then brawn. — Mrs. Jas. Harrington, 4159 Sheridan Road, Chicago, 
111. 

RED CABBAGE SLAW.— Shave the calbbage, putting into jar 
or bowl. Sprinkle (about 1 cup of salt for 3 cabbages), salt 
through and on top of it. Let it stand 12 hrs., then drain off and 
let stand 1 hr. Boil 3 qts. of vinegar, adding 1 oz. of whole mace 
and 1 oz. of whole black pepper. Let boil 15 minutes, strain out 
the spice, pour hot vinegar over cabbage (sufficient to cover), tie a 
cloth over the jar, and set away for use. — Mrs. E. D. Kelley, Win- 
netka, 111. 

HOT SLAW. — Chop, and cook in water with a little salt some 
cabbage; when done, drain, leaving a little water to prevent scorch- 
ing, pour over the cabbage this dressing — the yolk of 1 egg, 1 
teaspoon sugar, salt and pepper, and *4 cup vinegar, a little mus- 
tard, well beaten together, and 3 teaspoons of whipped cream added 
last. — Mrs. J. H. Wichmann, 5069 Lincoln Ave., Chicago, 111. 

STUFFED CABBAGE HEAD (German, Style).— Separate the 
leaves of 2 cabbages, (boil until half done in salt water, drain well. 
Take a clean, large napkin, lay it into a colander, over this place 
the largest leaves, one next to the other, overlapping some, and 
meeting at the bottom, with the bottom of the leaf down. Prepare 
the forcemeat while the cabbage is boiling. Chop the small leaves 
of the cabbage very fine, add to the chopped meat 'bread crumbs, 3 
eggs, a liberal piece of butter and cream; mix this thoroughly, and 
season with pepper, salt and allspice; sipread a thick layer of this 
over the leaves in the colander, cover with another layer of boiled 



COOK COUNTY COOK BOOK 387 

cabbage leaves, continue until it is all used. Now take the 2 
opposite, also the 2 other corners of the napkin, and secure firmly 
with a string, allowing plenty of room for swelling, but at the same 
time retaining the shape as much as possible. Boil it in plenty of 
water to cover well for 2 or 3 hrs. Serve the cabbage whole, and 
garnish with parsley, when served hot; when served cold, slice it. — - 
Mrs. E. D. Kelley, Winnetka, 111. 

LEFT-OVER CABBAGE— Chop left-over cabbage real fine, 
brown a little flour, add juice cab'bage was cooked in, to thicken. 
Put in cabbage, and let come to the 'boil, add pepper and salt to 
taste. — Mrs. Geo. W. Lamson, 28 Arlington Ave., Chicago, 111. 

LEFT-OVER FRESH CABBAGE.— Do not throw away a 
single leaf of cabbage, even the outside green leaves may be scald- 
ed, the mid ribs removed, and the leaves used for Egyptian rolls. 
Put a tablespoon dropped meat in each and roll it up; cook these 
in salted water, and serve with a cream sauce or English drawn 
butter. — 'Mrs. Chas. Messner, 6911 Perry Ave.. Chicago, 111. 

CARROTS 

CARROTS AND ASPARAGUS.— Reheat in milk or white 
stock equal quantities of sliced, cooked carrots and cooked aspara- 
gus, cut into short pieces. Thicken with flour cooked in butter, 
take from the fire, and add the yolk of an egg, well beaten. Sea- 
son with salt and pepper, butter, and minced parsley. — Mrs. Joseph 
F. Merrill, 5010 Wentworth Ave., Chicago, 111. 

BOILED CARROTS WITH CABBAGE.— Peel the carrots, 
cut into thin strips, and cook until tender in salted mutton stock to 
cover with twice the quantity of shredded cab'bage. Cook together 
a tablespoon each of flour and drippings, and. add enough of the 
cooking liquid to make a smooth, thick sauce. Season with brown 
sugar and cinnamon, pour over the drained vegetables and serve. 
A pinch of ground ginger may be added to the mutton stock. This 
is a Jewish recipe. — -Mrs. Aaron Levison, 550 Bryant Ave., Chi- 
cago, 111. 

CREAMED CARROTS.— 6 large carrots, cleaned, and cut into 
cubes, cover with boiling water, and let cook till tender. Enough 
salt to flavor, drain off the water, add 1 cup of rich milk, and let 



388 



VEGETABLES 



come to a boil, add 1 tablespoon of butter, das'h of pepper, and 
thicken with 2 teaspoons of flour, dissolved in a little milk; let 
boil, and serve. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chi- 
cago, 111. 

VARIATION I.— Peel, clean, cut into cu'bes the desired 
amount of carrots, and cook in boiling water until tender. Pour 
off part of water, leaving enough to give flavor to the carrots, add 
milk, pepper, salt, and a little sugar, and thicken.— Mrs. Alice E. 
Nelson, 404 S. 1st Ave., Maywood, 111. 

FRIED CARROTS.— Wash and slice enough carrots to make 
2 cupfuls. , Simmer until nearly tender in stock to cover, ^dd a 
cup of cream, thicken with a tablespoon of butter rolled in flour, 
season with salt and pepper, and serve. — Mrs. Ernest Messner, 
6117 Champlain Ave., Chicago, 111. 

GERMAN CARROTS.— Wash, clean and cut into dice shape 
6 carrots. Wash again and let them dry thoroughly. Into a pan 
put 1 tablespoon of butter, add the carrots, and let smother for 15 
minutes, stirring often so not to (burn. Add J4 chopped onion and 
1 chopped tablespoon parsley, and let smother for 5 minutes more. 
Add 1 tablespoon of flour. In 5 minutes pour in enough warm 
water to cover the carrots. Put in 1 lb. of round steak, let slowly 
(simmer) boil until the meat is tender. — Mrs Schmalzried, May- 
wood, 111. 

MASHED CARROTS.— Wash, clean and boil in salted water 
desired amount of carrots, drain, mash and season with salt, pepper 
and butter. — Mrs. Lighthart, 811 N. 19th Ave., May wood, 111. 

CARROTS AND ONIONS, FRIED.— Take 1 doz. medium- 
sized carrots, boil till almost tender. Drain, have 1 small bowl of 
onions cleaned, then chop carrots, add onions, pepper and salt, and 
fry in gravy or butter, till nicely browned. — »Mrs. J. T. Metcalf, 
4611 Evanston Ave., Chicago, 111. 

CARROTS AND PEAS. — Wash and scrape 3 medium-sized 
carrots and cut into thin slices and boil in salted water until ten- 
der. Boil 1 cup milk, and mix 1 tablespoon of flour in a little cold 
milk as thickening, and then boiling the milk over. Add 1 tea- 
spoon butter and pepper, and then 1 can peas, and let it just come 
to a boil.— Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111. 



COOK COUNTY COOK BOOK 389 

VARIATION I. — -Wash and scrape young carrots, cut in 
small pieces, cook in boiling salted water until soft. Strain, add 
equal quantity cooked green peas. Season with butter, pepper 
and salt. String beans may also be added to this combination. — 
Mrs. J. H. Wichmann, 5069 N. Lincoln St., Chicago, 111. 

GREEN PEAS WITH CARROTS.— Cut 2 carrots into small 
squares and boil until tender; drain, and turn in a can of peas, 
season with salt, pepper and a little sugar, a tablespoon of butter, 
and thicken with a little corn starch moistened in ^ cup milk. 
Let boil up and serve. — Mrs. Clara Stone, 228 S. 16th Ave., May- 
wood, 111. 

CARROTS AND TURNIPS.— Cut carrots and turnips into 
dice, or 'balls, using a French cutter, and cook separately until ten- 
der in salted water to cover. Drain, mix, and reheat in cream 
sauce. — Mrs. J. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. 

SMOTHERED CARROTS.— Clean, scrape and cut into dice 
enough carrots to make a pt. Soak in cold water for J4 an hr. 
Put into a double boiler with no liquid except that which clings 
to them. Cover tightly and cook until tender. Season with salt 
and pepper, and pour over melted butter of white or cream sauce. 
— Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. 

SPRING CARROTS.— Leave the stalks on. Scrape and boil 
in salted water until tender. Pour over a cream sauce, seasoning it 
with minced parsley and lemon juice. — -Mrs. Ralph Neunan, 1622 
Summerdale Ave., Chicago, 111. 

STEWED CARROTS.— If carrots are young, parboil and cut 
into slices, cubes or strips; if old., scrape and soak them for Yz an 
hr. in cold water. Cook until tender in water or stock, or equal 
parts of .each, seasoned with pepper and salt, and either a chopped 
onion, parsley, grated nutmeg, butter, cream or other desired sea- 
soning, or any combination of these preferred. When done, car- 
rots may be served plain, with butter, pepper and salt, or a white, 
cream or drawn butter sauce. — Mrs. J. H. Wichmann, 5069 N. Lin- 
coln Ave., Chicago, 111. 



390 VEGETABLES 

CAULIFLOWER RULES 

1. Soak y 2 hr. in salt water. 

2. When ready to cook, plunge in salted, boiling water. 

3. Do not cook after it becomes tender. 

4. Serve as soon as done. 

— Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

BAKED CAULIFLOWER.— Boil till tender, drain, place in a 
baking dish. Put a tablespoon of butter in a saucepan, add a table- 
spoon of flour, mix, add y 2 pt. of milk, % teaspoon of salt, a little 
pepper, and stir constantly until it boils; pour this sauce over the 
cauliflower, sprinkle over y 2 cup of bread crumbs, put here and 
there bits of butter, and foake in' a quick oven about 15 minutes, or 
until the bread crumbs are a golden brown. — Mabel Sturtevant, 
105 S. Dearborn St., Chicago, 111. 

BOILED CAULIFLOWER.-HTie up the cauliflower in a 
piece of cheesecloth, and boil in hot water, to which a little salt 
has been added. Drain, and lay in a deep dish with flower upper- 
most, heat a teacup of milk, thickened with 2 tablespoons of but- 
ter, cut in pieces, and rolled in flour; add pepper, salt, and the 
beaten white of an egg f boil up for a few seconds, stirring briskly. 
Take from the fire, and flavor with lemon, and put over the cauli- 
flower, reserving about half the sauce for use at the table. — Mrs. A. 
E. Whitney, 1760 Edgewater Place, Chicago, 111. 

VARIATION I. — iRemove leaves, cut the main stalk close to 
the flower, lay it in boiling milk and water, slightly salted*, with the" 
stalk down. When done, take it out carefully, and drain in a col- 
ander; place in the vegetable dish, and pour over it a rich drawn 
butter dressing. — Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111. 

CREAMED CAULIFLOWER WITH CHEESE.— Break off 

the flowerets and let stand in salted water 1 hr. Cook till tender, 
drain, place in a vegetable dish and cover with a cream sauce made 
with 1 cup milk, a lump of butter and a teaspoon of flour, and salt 
and pepper. Grate cheese over top. — Mrs. Ligfrthart, 811 N. 19th 
Ave., Maywood, 111. 

CREAM OF CAULIFLOWER.— Take a good-sized cauliflow- 
er, soak in slightly salted cold water, for */ 2 an hr.^ then drain and 



COOK COUNTY COOK BOOK ' 391 

put head upwards, in a saucepan, which is not over large, and let 
it cook- for y 2 an hr., uncovered. Put in a double boiler 1 qt. of 
milk (4 cups), 1 onion and 1 bay leaf, and let them cook together 
while the cauliflower is boiling, Drain the cauliflower when done, 
and reserve y 2 cup of the little sprays which form the head, mash 
the remainder in a wooden bowl, and add to it 2 cups of the stock 
in which it boiled, and put in with the boiling milk; stir well and 
let cook 5 minutes, then put through a sieve and return to the fire 
with a thickening of 1 tablespoon of flour, rubbed together with 1 
tablespoon of butter, season lightly with salt and pepper and 1 a 
dash of nutmeg, add the y 2 cup of cauliflower as a garnish, and let 
cook 10 minutes more before serving. Add a tablespoon of whip- 
ped cream at the last, if desired. — Mrs. Robert Randall, 908 S. 8th 
Ave., Maywood, 111. 

CAULIFLOWER AU GRATIN.-^Cut a large cauliflower into 
8 pieces, and boil tender in salted water. Drain, lay in a deep pud- 
ding dish, stems down, and pour over it a plain white sauce, into 
which 2 hard-boiled eggs have been chopped. Sprinkle with bread 
crumbs, and bake to a light brown. — Mrs. J. H. Wichmann, 5069 N. 
Lincoln Ave., Chicago, 111. 

CAULIFLOWER OMELETTE.— Chop cold cauliflower very 
fine, and mix it with a sufficient quantity of beaten egg to make a 
stiff batter; then fry it in fresh butter, and serve very hot. — Mrs. 
C. W. Nelson, 4552 Indiana Ave., Chicago, 111. 

ESCALLOPED CAULIFLOWER.— Place clusters of cold 
cauliflower downward in a buttered baking-dish. Beat together a 
cup of bread crumbs and 2 tablespoons melted butter and 4 table- 
spoons of milk, season and whip in a raw egg; pour over the cauli- 
flower, and bake 20 minutes. — Mrs. Conklin, 914 N. 5th Ave., May- 
wood, 111. 

BAKED CELERY.— 3 cups celery, cut in 1 inch pieces, 1 cup 
stale bread crumbs (buttered), 54 CU P grated eheese, y 2 cup milk, 1 
tablespoon butter, 1 tablespoon flour, seasonings. Cook celery in 
boiling water until tender. Drain, and save half the liquid. Make 
a sauce of butter, flour, milk, celery water, and seasonings. Add 
cheese, stir until it melts, add the celery. Arrange in alternate lay- 
ers in a buttered ibaking-dish with tHe crumbs. Bake until browned. 
—Mrs. Mary H. Park, 836 Wilson Ave., Chicago, 111. 



392 VEGETABLES 

CREAMED CELERY.- Cu1 up into V% inch pieces, stalks of 
celery, or belter, the roots. Cook in salted water until tender. 
Make a cream sauce with 1 CUp of milk, 1 teaspoon butter, and a 
small teaspoon flour, and pepper and salt to taste. A good way to 
use OUtSlde stalks of celery wlien good. Mrs. J, II. Wic.hmann, 

S(V> ( ) N. Lincoln Ave., Chicago, 111. 

BOILED CHICORY. 1 lb, chicory, boiling water, salt, V, pt 
white sauce, Wash the chicory, :in<1 cut the root end across twice. 
Put into the boiling water with a little salt, and cook until tender, 
about 30 minutes. Drain well, and then place in a hot Vegetable 
dish. Mrs. Albert K. Robinson, 6955 Normal Ave., Chicago, 111. 

CORN BAKED IN THE HUSK.- Put the ear of com. husks 
and all. into a hot oven, and hake until tender (about 15 or 20 min- 
utes), Remove the husks, silks, score, and serve with butter and 
salt. Corn is mnch sweet er cooked in tin's manner.— -Mrs. (onklin, 
<>14 N. 5th Ave., May wood, 111. 

BAKED CANNED CORN.- -Take one tin of corn, and turn 
int.* a well-buttered baking-dish, add a small piece of butter, pep- 
per, salt, */» CUp of milk, and sprinkle over the top with cracker 
crumbs, and minced nut meat, and hake. — 'Mrs. K. Robinson, 5527 
Prairie Ave., Chicago, Til. 

CORN CROQUETTES.- Take left-over corn, add a little milk, 
1 beaten tgg t seasoning to taste. Form in croquette shapes, roll in 
egg and cracker crumbs, and fry. — Mabel Sturtevant, 10? S. Dear- 
horn St.. Chicago, Til. 

CANNED CORN.— To 1 can of corn add '/. tablespoon of but- 
ter, T/ » cup milk, salt and* pepper to taste, and 1 heaping teaspoon 
of sugar to give it the fresh, natural corn taste. — Mrs. C. K. Wurtz, 
216 "S. 2nd Ave., ATaywood, Til. 

DELICIOUS CORN.— With a sharp knife cut the corn from 
the cob, and scrape with the knife all the grains and hearts well 
into the same dish, and put plenty of butter, pepper and salt. Add 
no water, just the liquor from the scraped corn. Vut it in double 
boiler, and cook for 20 minutes, and you get the fine flavor of the 
com, — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, Til. 



COOK COUNTY COOK BOOK 393 

CORN FRITTERS OR PANCAKES.- Make an ordinary 
fritter or pancake batter with left-over corn, flour and milk, and a 
little baking powder. Drop by spoonfuls into hot fat, and fry. 
Corn oysters from !ett-overs may be made in the same way.— Mr-,. 

eymour, 6330 Ingleside Ave., Chicago, 111. 

CORN OR MOCK OYSTERS.— Grate 8 ears of corn and 
scrape the cob, beat 2 eggs and add to the corn pulp, with 1 tea- 
spoon salt. To this add enough rolled oyster crackers to make a 
thick corn batter; fry ( oyster shape) in hot lard or drippings. Put 
in oven and keep cri^p while others are frying. — Mrs. Anna bay, 
121 S. 16th Ave., Maywood, 111. 

SCALLOPED CORN AND TOMATOES.— In a well-buttered 
baking-dish put alternate layers of peeled and sliced tomatoes, 
scraped corn, bread crumbs, salt and pepper, and a little butter; 
have the last layer crumbs. Bake in moderate oven 45 minutes. 
Serve in same dish in which it was baked. — Mrs. Conklin, 914 S 
5th Ave., Maywood, 111. 

SUCCOTASH. — Cook 1 pt of corn pulp in as little water a 9» 
you can without scraping. Put the cobs in a qt. of water, and boil 
hard for 20 minute-,; remove cobs, and in this water boil 1 pt. oi 
shelled beans until tender. Drain, and mix with the corn. Add 
butter the size of a walnut, pepper, salt, and l /j> a cup of thick 
cream, more if liked. Serve hot.— Mrs. J. II. Wichmann, 5069 \. 
Lincoln Ave., Chicago, 111. 

LEFT-OVER CORN.— Left-over corn, cooked on cob, may be 
cut off, and seasoned with pepper, butter and salt, heated in a 
white sauce. Any left-over corn may be treated the same way. — 
Mabel Sturtevant 105 S. Dearborn St., Chicago, 111. 

BAKED CUCUMBERS (Delicious).— Peel 5 good-sized cu- 
cumber-, cut lengthwise, and remove the seeds and soft part. Rub 
1 cup of soft bread crumb- into butter the size of an tgg, and add 
1 teaspoon of finely-chopped onion; season with salt and pepper. 
Sprinkle -alt over the cucumbers, fill with the seasoned bread 
crumbs and bake until cucumbers are very soft and the filling a 
nice brown. — Mrs. E. D. Kelley, Winnetka, 111. 

BOILED CUCUMBERS.— Pare, cut in pieces, cook until soft 
in boiling salted water, drain, mash, and season with salt and pep- 



394 VEGETABLES 

per and butter, or add to cream sauce. — Mrs. S. J. Thurber, 7078 
N. Ashland Ave., Chicago, 111. 

CUCUMBER WITH DRESSING.— Peel the cucumbers and 
let them stand in ice water for 1 hr. Slice and place in a bowl. 
Pour over a mixture of 1 tablespoon of lemon or vinegar, 2 table- 
spoons of olive oil, J/2 teaspoon of salt, and a dash of pepper. — 
Mrs. E. D. Kelley, Winnetka, 111. 

FRIED CUCUMBERS.— Take large cucumbers, peel, and 
slice lengthwise, sprinkle with salt, have the pan ready with hot 
lard, or butter may be used; dip the cucumbers in flour, sprinkle 
with pepper, and fry to a nice brown. This is a Southern dish. 
—Mrs. W. Webb, 6042 Ellis Ave., Chicago, 111. 

ESCALLOPED CUCUMBERS.— Peel and cut into dice 6 
large cucumbers. Butter a baking-dish, and put in a layer of the 
dice, seasoning with grated onion and lemon juice. Cover with 
crumbs, dot with butter, and season with paprika and celery salt. 
Repeat until the dish is full, having crumbs and butter on top. 
-Cover and bake for an hr., then remove the cover and brown. 
Serve with Sauce Piquante. — Mrs. W. A. Merryweather, 7016 Ver- 
non Ave., Chicago, 111. 

STUFFED BAKED CUCUMBERS.— Take 4 good-sized cu- 
cumbers, peel, cut in half, and set in salt and water for y 2 an hr. 
Remove from water, taking out the. seedy part; mince finely 1 cup 
of nuts (almonds are best), 1 stalk of celery, 1 sprig of parsley, 1 
green pepper, 2 tablespoons of cracker crumbs, and 3 tablespoons 
of cream. Mix thoroughly, fill cucumber shells with the mixture 
and sprinkle the top with cracker crumbs and butter. Dip the cu- 
cumbers into a well-beaten egg mixture, or dust over with the 
same and bake in a moderate oven for 30 minutes. — Mrs. C. Car- 
son, 205 S. 5th Ave., Maywood, 111. 

EGG PLANT IN BATTER.— Clean, peel and dip in a batter 
made with 1 beaten egg, a pt. of milk, % teaspoon salt, 2 table- 
spoons of sugar, a teaspoon of' baking powder, sifted in flour 
enough to make about the thickness of cake batter, and fry. — Mrs. 
Chas. F. Miller, 1509 St. Charles Ave., Maywood, 111. 

EGG PLANT CAKES.— Pare 1 small egg plant, cut into 
pieces, and boil in salt and water until soft. Pour off the water, 



COOK COUNTY COOK BOOK 395 

m.ash, add pepper, and mix with a batter made of 1 pt of milk, 3 
eggs, beaten thoroughly, 2 teaspoons of baking powder, a piece of 
butter size of an egg, a pinch of salt, and flour enough for a thin 
batter. Fry like batter cakes. — Mrs. E. D. Kelley, Winnetka, 111. 

FRIED EGG PLANT.— -Peel and slice egg plant, let stand in 
salt water over night. In the morning drain and dip in egg and 
crackers, and fry.— Mrs. Charles F. Miller, 1509 St. Charles Ave., 
Maywood, 111. 

VARIATION I.— Peel and slice amount desired. Let stand in 
salt water over night, steam until tender or about y 2 hr., mash and 
make into pattie balls, and dip in egg and cracker crumbs, and fry. 
Left-over egg plant may be used the same way. — Mrs. Charles F. 
Miller, 1509 St. Charles Ave., Maywood, 111. 

EGG PLANT FRITTERS.— Put the egg plant, whole, into 
boiling salted water, mixed with 1 tablespoon of vinegar or lemon 
juice; cook 20 minutes, or until tender; mash and drain. To 1 pt. 
of egg plant add % a cup of flour, 2 eggs, well beaten, and salt and 
pepper to taste. Fry in small cakes in hot fat, browning well on 
both sides. — Mrs. J. H. Wichmann, 5069 N Lincoln Ave., Chicago, 
111. 

ENDIVE 

ENDIVE, CREAMED — Wash the endive carefully, and pick 
off the outer green leaves, leaving only the white part. Boil until 
tender, drain well, return it to the kettle and nearly cover it with 
milk. When the milk boils, thicken it with a little flour, stirred to 
a paste, with a small quantity of cold milk, season with butter, salt, 
and pepper, and serve.— Mrs. L. L. Lee, 800 S. Kedzie Ave., Chica- 
go, 111. 

GREENS. — Young beet tops, spinach, young turnip tops and 
chicory can be cooked in the same way. Wash them through sev- 
eral waters, throwing away all the wilted or tough ones. Cook in 
a pot half full of salted water until tender. Drain and press them, 
so that all the water will be out. Season them with a little salt, 
plenty of pepper and butter. Put them in the oven in the dish for 
a few minutes, and serve hot. String beans, peas and spinach 
should be boiled, uncovered, so as to retain their green color. — 
Mrs. E. D. Kelley, Winnetka, 111. 



396 VEGETABLES 

BEET GREENS.— Carefully wash and clean young beets. 
Leave roots and tops together, cutting off only tips of leaves. Put 
them into a kettle half rilled with salted, boiling water, and allow 
them to cook for y 2 or Y^ of an hr. Drain as dry as possible in a 
colander. Serve hot with butter, salt and pepper, or with vinegar. 
.They may also be cooked and chopped fine, like spinach. — Mrs. J. 
H. Wiohmann, 5069 N. Lincoln Ave., Chicago, 111. 

BOILED CURLY GREENS, SCOTCH KALE, OR TURNIP 
TOPS. — Remove the coarse outside leaves and large stalks. Wash 
well. Soak in cold salt water 10 minutes, then put them into a 
clean pan, and pour over enough boiling water to cover. Strain, 
and put them into a saucepan of boiling water to which has been 
added a little salt, soda, and sugar. Boil fast, with the lid off, for 
20 to 30 minutes. When tender, drain and press well. Put into a 
hot vegetable dish. Cut across into neat squares, and serve at 
once. When the greens are getting old and stringy, they should 
be passed through a mincing machine after draining, and reheated. 
— Mrs. J. M. Cutler, 6143 Lexington Ave., Chicago, 111. 

COD-CANNON BALLS.— Chop H lb. cold greens, and rub % 
lb. cooked potatoes through a sieve. Melt the 1 oz. of butter, mix 
in the potatoes and 1 egg, and cook for a few minutes. Add the 
greens and seasoning to taste. Turn on a plate, and make into a 
flat cake. Divide into equal portions, make into balls, brush with 
tgg, roll in crumbs, and fry in deep fat. This makes 24 balls,— 
Mrs. Roger Rawlings, Chicago Heights, 111. * 

DANDELION GREENS.— Cut the stems from a half peck of 
dandelion leaves, and break each leaf into small bits, dropping 
these into cold water as you do so. Wash thoroughly, drain and 
lay in cold water for 15 minutes. Drain again, and put over the 
fire in a porcelain-lined saucepan, with enough salted water to 
cover them. Simmer for 15 minutes, while you make the following 
sauce: Cut together a tablespoon each of butter and flour, and 
pour upon them a pt. of milk, in which a pinch of soda has been 
dissolved. Stir to a smooth white sauce. Drain the water from 
the dandelion leaves, and stir these into the sauce. Season to taste, 
and beat in very slowly, a whipped egg. Remove at once from the 
fire, and turn into a deep vegetable dish. — Mrs. B, B. Dale, 1255 
Thorndale Ave., Chicago, 111 



COOK COUNTY COOK BOOK 397 

DANDELION AND SPINACH GREENS.— Gather freshly 
grown dandelions when the dew is on them. Use equal amounts 
of dandelion and spinach. Pick over carefully, throw into cold 
water and waslh in several salted waters. Plunge the dandelion 
into 'boiling water, cook y 2 hr. before adding the spinach; continue 
the cooking until tender, then drain, add 1 tablespoon of butter, a 
little salt and pepper. Mix well, turn on warm dish, and garnish 
with hard-boiled egg. — (Mrs. E. D. Kelley, Winnetka, 111. 

DOCK GREENS.— Take the leaves and stalks of tender young 
narrow dock plants in early spring. Pick over, and wash carefully, 
cook in boiling salted water until tender, then drain, and season 
with butter and salt. Vinegar may be used if desired. Salt pork 
may be cooked with them, if liked, but they are more wholesome 
when seasoned with butter. Tfheir chief value is for the water and 
alkaline salts which they contain. They need only a few drops of 
water to start them, then they cook in their own juice. — Mrs. J. M. 
Cutler, 6143 Lexington Ave., Chicago, 111. 

LAMB'S QUARTER GREENS.— This tender little plant, 
which grows so abundantly in some sections of the country, makes 
a very palatable dish when cooked with a piece of salt pork. Pre- 
pare and cook as any other kind of greens. — Mrs. M. H. Eddy, 
3834 Ellis Ave., Ghicago, III 

POKE OR STOKE GREENS.— The stalks and leaves of this 
plant make delicious greens in May before they become tough. 
They are at their prime in the South about the middle of April and 
in the North the first of M»ay. They will cook in 20 minutes. — 
Mrs. Adolph Harmon, 5008 Prairie Ave., Chicago, 111. 

BOILED SORREL.— Prepare and cook like spinach. If very 
large leaves, blanch for 10 minutes before cooking. — Mrs. D. C. 
Harper, 6040 Crescent Ave., Ohicago, 111. 

TURNIP, RADISH OR MUSTARD GREENS.— Pick the 
tender leaves from these plants by the time they are an inch long, 
and prepare as for any other kind of greens. They may be boiled 
with a piece of salt pork, or a ham bone, or they may be cooked in 
their own juice with the addition of a very little water, and sea- 
soned with salt, pepper, and butter, or vinegar, if desired. — Mrs. J. 
H. Wichmann, 5069 N. Lincoln Ave., Chicago, I1L 



398 VEGETABLES 

A BOILED DINNER WITH GREENS.— Choose any kind of 
greens desired, as turnip, beet, radish, or mustard tops, pig-weed, 
lamb's quarter, polk leaves, and stalk and clean thorougshly. Soak 
ior half an hour in salted water to remove any small insects, which 
are always on these plants, though invisible to the naked eye. 
Wash out of this water, and put into a kettle with a good-sized 
piece of salt pork for seasoning. Cook with plenty of water for 
1 hr. Add as many potatoes as required for the meal, and boil 
until done. Serve together on same platter. — Mrs. Geo. W. Har- 
ris, 4517 N. Ashland Ave., Chicago, 111. 

HOMINY 

BAKED HOMINY.— Stir into a pt. of milk, a cupful of cold 
boiled (hominy, and when this is smooth, add a tablespoon oT melted 
butter, a tablespoon of sugar, a saltspoon of salt, and 4 well-beaten 
eggs. Beat very light, and pour into ibuttered pudding dish, and 
bake for about Yz an hr., or until set and brown. This is a good 
accompaniment to roast beef. — Mrs. Selma Jennings, 3960 Langley 
Ave., Chicago, 111. 

HOMINY CROQUETTES.— Beat 1 pt. of hot, cooked hom- 
iny, 1 tablespoon of hot milk and the yolk of an tgg all together. 
Season with salt and let stand till cool. Shape the mixture into 
croquettes, then roll them in bread crumbs and fry in ko-nut to a 
golden brown. Drain, lay them on a napkin, and serve. — Mrs. E. 
D. Kelley, Winnetka, 111. 

FRIED HOMINY.— Stir together some cold hominy, 1 tgg f 
well beaten, 1 tablespoon of melted butter, and a small quantity of 
milk. Heat over a slow fire and turn into mould and dredge ligiht- 
ly with flour. When cold, slice, put a lump of ko-nut into a flat 
stewpan, and when hot put in the slices and fry until brown. 
Drain, pile on a dish, and serve with maple syrupy. — Mrs. E. D. 
Kelley, Winnetka, 111. 

SOUTHERN HOMINY.— This is made of the soft, white 
Southern corn, hulled, and each kernel cracked into 3 or 4 pieces. 
Wash and put to simmer in 3 or 4 parts water for several hours — 
the longer the better. It should be finished off about even full of 
the rich, starchy juice in which it is cooked, making a sufficient 
dressing for a normal taste, to the accompaniment of sweet stewed 



COOK COUNTY COOK BOOK 399 

fruit and fresh gems or crackers. — Mrs. C. Carson, 30,5 S. Sth Ave., 
Maywood, 111. 

SEA KALE. — Wash in several waters, pare the stalks and put 
it into salted water; drain well when done, season it lightly, and 
pour over melted butter. — Mrs. E. D. Kelley, Winnetka, 111. 

LEEKS. — Cut leeks into 3-inch lengths, using tfhe tender green 
part as well as the white; wash the pieces thoroughly in cold run- 
ning water, then put them in a small saucepan, and cover them 
with boiling salted water, and let them 'boil for 20 minutes. Make 
a sauce by melting 1 tablespoon of butter, thickening it with 1 
tablespoon of flour, and adding 1 tablespoon at a time, 1 cup of 
the water the leeks were cooked in, making the sauce of the right 
consistency; season with pepper and salt, drain the leeks, and 
serve the sauce over them, — Mrs Emma Jenkins, 6352 Monroe 
Ave., Chicago, 111. 

LENTILS. — Pick the lentils over carefully, wash thoroughly 
and soak several hours, put them on with clear, cold water, and 
boil them gently until done; heat a little butter with a little flour* 
in jt, add an onion, fry until it turns yellow, drain off some of the 
water the lentils were boiled in. add them to the dressing, and 
simmer y 2 hr. longer before serving.- — Mrs. E. D. Kelley, Win- 
netka, 111. 

LENTIL CROQUETTES.— Make a paste of the following: y 2 
lb. of lentils. Wash the lentils well. Soak them in cold water all 
night. Tie them up in muslin, and boil for 1 hr. in the water in 
which they were soaked, adding pepper and salt. Squeeze out as 
much as possible of the water, and rub the lentils through a sieve. 
Make a panada or thick sauce with y 2 oz. of butter, y 2 oz. of flour, 
and milk. Cook well, add the lentil pulp, the yolks of 3 eggs, 1 oz. 
of flour, and seasoning. Cook well and turn on to a plate. It is 
better to make it the day before it is wanted. — Mrs. M. H. Lamont, 
2953 Wabash Ave., Chicago, 111. 

"DAL," AN INDIAN LENTIL,— -Sift, pick, and wash y lb. 
Dal. Chop fine a small onion, and fry it in a piece of butter the 
size of a walnut, add the washed Dal, Y\ pt. of water, and a level 
teaspoon of salt. Let all boil up quickly, then set back to boil 
gently for J4 an hr. longer. Stir occasionally. Send to table in a 



400 VEGETABLES 

vegetable dish, and at the same time, in a similar dis>h, serve plain 
boiled rice, light and dry, the grains, soft, yet each one separate. 
%. lb. Dal, and % l'b. rice are enough for two persons. Total cost, 
4J4 cents.— Mrs. Chas. A. Nelson, 4860 Kenmore Ave., Chicago, 111. 
LENTILS — EGYPTIAN STYLE.— Wash 2 cups of lentils, 
soak 'them 10 or 12 hrs., and drain them before using. Put them 
into boiling water, and cook until tender, which will be in about an 
hr., then drain again. Put 2 tablespoons of butter into a saucepan, 
and when melted, add 1 large onion, finely chopped; cook over a 
very slow fire for 10 minutes, tlhen add the lentils, and 2 scant cups 
of boiled rice, and stir all together with a large fork until very hot; 
dredge well with salt and pepper before serving. — Mrs. F. S. Oli- 
ver, 6246 Kenmore Ave., Chicago, 111. 

GERMAN LENTILS.— Cover 2 cups of lentils with cold wa- 
ter and let them soak 10 or 12 hrs.; drain, and put them in boiling 
salted water, with 1 leek, or 1 onion, and let them cook for an hr., 
or until tender, but not broken. Put 2 tablespoons of butter in a 
frying-pan, and when melted, stir into it 2 tablespoons of flour, and 
let brown; then add 2 finely chopped onions, 2 or 3 tablespoons of 
vinegar, and 2 tablespoons of the water in which the lentils were 
boiled. Mix this sauce with the drained lentils, put them in a 
double boiler, with salt, pepper, and a dash of nutmeg, and serve 
after they have steamed slowly for 15 minutes. — Mrs. A. A. Olson, 
5760 Wentworth Ave., Chicago, 111. 

LENTILS WITH PEANUTS.— Make a puree of lentils, and 
to each cup of lentils add 1 tablespoon of peanuts (the lentils and 
peanuts previously put through the grinder). Season to taste. — 
Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. 

BAKED DRIED APPLES.— Take dried or evaporated apples 
and soak in water for 12 hrs., and bake in a moderate oven, with 
sweet cider. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. 

LENTIL PIE. — Put 1 tablespoon of butter in a saucepan, and 
when melted, add to it 1 finely chopped onion, and let this fry slow- 
ly for 10 minutes; then add 2 cups of boiled German or Egyptian 
lentils, and J^ cup of brown, or German sauce, and When heated 
through, pile into a deep dish; dredge with pepper and salt, cover 
with pie-crust, and bake in the oven till brown. — Mrs. Andrew Par- 
ker, 6421 Ellis Ave., Chicago, 111. 



COOK COUNTY COOK BOOK 401 

LENTIL AND CAULIFLOWER PIE.— Butter a pie-dish and 
line with y 2 lentil paste. Skin and slice Y\ lb. tomatoes, and sprin- 
kle with teaspoon salt, % teaspoon pepper, y 2 teaspoon sugar. 
Put the cold cooked cauliflower and tomato into the pie-dish in 
layers. Cover with lentil paste, and smooth it over with a knife. 
Put the rest of the paste into a bag with a rose forcer, and 
decorate the pie. • Bake for y 2 an hr. Serve with lentil sauce. 
—Mrs. A. C. Christy, Glen View, 111. 

LENTIL AND CELERY PIE.— Cut 6 oz. of celery into pieces 
about 1 inch long. Cook until tender in water. When tender 
strain and mix with 1 gill tomato sauce. Line a pie-dish with half 
lentil paste. Bake in a moderate oven for y 2 an hr. — Mrs. C. E. 
Jefferson, 505 S. 5th Ave., Maywood, 111. 

LENTIL PASTE.--Wash the y to V A lb. lentils and soak 
them all night in 1 qt. cold water. Tie them up in muslin with the 
1 oz. celery and 1 oz. onion. Cook in the water in whidh they 
were soaked, with y 2 teaspoon of salt, for \y 2 hrs. Squeeze as dry 
as possible, and rub through a wire sieve, melt 1 oz. butter, add the 
1 oz. of flour and mix all well. Add the y, gill lentil stock and 
cook until quite thick. Add the lentils and 1 teaspoon of salt, and 
y of pepper. Mix well. Turn on to a plate and leave until cold. — 
Mrs. J. P. Phillip, 2362 Kenilworth Ave, Chicago, 111. 

BOILED LETTUCE.— The large green leaves of lettuce, which 
cannot be made use of in salads, maybe boiled and hashed like spin- 
ach, and served in the same way. This is a very favorite Hun- 
garian dish.— Mrs. H. W. Phelps, 1733 Kenilworth Ave, Chicago, 
111. 

BAKED MUSHROOMS.-— Toast for each person a large slice 
of bread and spread over with rich, sweet cream; lay on each slice, 
head downward, a mushroom, or, if small, more than one; season 
and Ml leach with as much cream as it will hold. Place over each 
a custard cup, pressing well down to the toast; set in a moderate 
oven and cook 15 minutes. Do not remove the cups for 5 minutes 
after they come from the oven. — Mrs. E. D. Kelley, Winnetka, 111. 

BROILED MUSHROOMS.— In order to test mushrooms, 
sprinkle salt on the gills— if they turn yellow they are poisonous, 
if black, they are good. Pare, and cut off stems, dip in melted but- 



402 VEGETABLES 

ter, season with salt and' pepper, broil on 'both sides over a clear 
fire, and serve on toast. — Mrs. E. D. Kelley, Winnetka, 111. 

MUSHROOM CROQUETTES.— Press 1 cup of cold mashed 
potatoes through a sieve, add 2 cups of musihrooms which have 
been cut in pieces and simmered in 2 tablespoons of butter for 20 , 
minutes Sprinkle with salt Beat 2 eggs, form into balls, and fry 
in hot oil.— Mrs. E. D. Kelley, Winnetka, 111. 

MUSHROOMS WITH PEAS.— Fill the cups of large mush- 
rooms with French canned peas, which have been tossed for S min- 
utes in hot butter. Season, and set in a covered pan, in a hot oven 
for 10 minutes, and serve on toast with white or brown sauce, as 
preferred. — Mrs. Howard L. Ray, 6234 Lexington Ave., Chicago, 111. 

ESCALLOPED MUSHROOMS.— Put the musihrooms in a 
butter baking-dish with alternate layers of crumbs, seasoning each 
layer plentifully with butter; add salt, pepper and a gill of cream 
or gravy. Bake 20 minutes, keeping covered while in the oven. — 
Mrs E. D. Kelley, Winnetka, 111. 

OKRA. — Procure young and tender pods, and cut off both 
ends, to make the pods of uniform length (about 2 inches). Blanch 
the pods, and then lay them in a saucepan, add hot stock just to 
cover, and let simmer until tender, and the stock reduced. Serve 
on a ihot plate, dressed with Bechamel, Hollandaise, or any sauce 
used with asparagus. Garnish with sippet of toast points, or cutlet 
shapes. A little lemon juice should be added to a Bechamel or a 
drawn butter sauce that is to be served with okra. — Mrs. Geo. R. 
Ray, 2822 Wilcox Ave., Chicago, 111. 

BOILED OKRA.— The pods of okra are so sticky that espe- 
cial care is needed to avoid breaking them while cleaning. They 
should be well washed before the stems are removed; then place 
them in boiling salted water, sufficient to cover, and boil until ten- 
der. They should boil very slowly, as rapid boiling will break 
them in pieces. It requires an hr. or more to cook this vegetable. 
When tender, throw the okra into the colander, and when drained, 
lay it in a dish. Heat together 2 tablespoons of butter, 1 table- 
spoon of vinegar, and a little salt and pepper; mix well, and pour 
the sauce over the okra in the dish. — Mrs. C. S. Raymond, 3225 
Evanston Ave., Chicago, 111. 



COOK COUNTY COOK BOOK 403 

ONIONS AND APPLES.— Put 1 tablespoon of butter in a 
frying-pan, and when melted put in 3 sliced onions, and 3 sliced ap- 
ples; let fry slowly until browned, and seive on toast. — Mrs. Ida /M. 
Seymour, 5126 Indiana Ave., Chicago, 111. 

BAKED ONIONS.— The large Spanish onions are far milder 
and more delicate than the usual winter varieties. Wash the on- 
ions clean, trim the bottoms, but do not peel, put into slightly salt- 
ed water, and boil for 1 hr. If the onions are desired very mild, 
change the water twice during the time, replenishing with more 
boiling water. Having drained them well, take each onion sepa- 
rately, wipe it dry, and roll in a square of buttered tissue paper, 
twisting the paper at the top to keep it closed. Place the onions in 
a baking pan, and bake 1 hr. in a slow oven. When done, remove 
the papers, peel the onions, and place them in a serving dish; pour 
melted butter over them, pepper and salt, and serve.— Mrs. J. D. 
Sexton, 5715 Laflin St., Chicago, 111. 

CREAMED ONIONS.— Peel the onions, and boil 1 hr. in plen- 
ty of salted water. Drain well, and cut each onion into 4, 6, or any 
desired number of pieces, over which pour a cream sauce.— Mrs. J. 
H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. 

ONION DUMPMNGS.-3 cups flour, 1 teaspoon salt, 3 tea- 
spoons baking powder, 1 cup chopped suet, 1 cup chopped onions, 
mix thoroughly, then add enough cold water to mix stiff, steam 3 
hrs., serve with hot roast beef, and brown gravy. — Mrs. Jennie M. 
Shaffer, 3914 Ellis Ave., Chicago, 111. 

FRIED ONIONS.— Peel the onions, and cut into thin slices; 
when a generous tablespoon of butter has slowly melted in a frying- 
pan, put the onions in and let them simmer over a slow fire; stir 
them frequently, and serve wtien transparent and turning a golden 
brown. Fried onions can be served alone or as a garnish to heaped- 
up mashed potatoes. They are saved from their extreme common. 
placeness by being arranged in a gratin dish, not over an inch high, 
dusted with a sprinkling of crumbs or grated cheese, and placed for 
3 or 4 minutes in the oven.— Mrs. C. S. Thompson, 3442 Union Ave., 
Chicago, 111. 

DUTCH ONION PIE.— Make a biscuit dough, line a pie tin, 
and slice in a good layer of onion, sprinkle with salt and pepper; put 



404 VEGETABLES 

on top of this cured bacon or fat pork, and sprinkle with flour, and, 
lastly, add a little sweet cream. — Mrs. Alma Thornton, 3760 Rhodes 
Ave., Chicago, 111. 

SCALLOPED ONIONS.— Slice and boil until tender 8 or 10 
good-sized onions. Lay them in a baking-dish, put in bread crumbs, 
a little butter, pepper and salt, between each layer, until the dish is 
full, putting bread crumbs last; add milk or cream. Bake 20 or 30 
minutes. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

STUFFED ONIONS.— Boil white onions in slightly salted wa- 
ter for 1 hr., changing the water twice. Lift them out, and scoop 
out a portion from the center. Fill the cavity with the dressing 
of 2 tablespoons of bread crumibs, 1 large teaspoon of grated cheese, 
a little cream, salt, pepper, and a little of the onion which has been 
scooped out. Wrap eaclh onion in a piece of buttered tissue paper 
and twist the paper securely at the ends. Bake in a buttered pan 
in a moderate oven nearly 1 hr. Remove the paper, put into a 
deep dish, sprinkle over a little salt and pepper, and pour over 
melted butter.— Mrs. E. D. Kelley, Winnetka, 111. 

FRIED PARSLEY.— Choose fresh green parsley. Wash and 
dry it in a cloth, and leave on a sieve until ready to fry. After 
frying croquettes, etc., with which parsley is to be served, allow 
the oil to cool a little, then put the parsley into a frying basket, 
and fry until crisp. It must not brown; it will only take a few 
seconds. Drain on paper and use. If a basket is not used, the 
parsley should be tied with a piece of string, leaving it long enough 
to lift out. — Mrs. Joseph King, Kenilworth, 111. 

BAKED PARSNIPS.— Boil parsnips until tender, drain, and 
mash, add a generous lump of butter, pepper and salt to taste; but- 
ter a baking-dish, cover the bottom with a layer of (bread crumbs, 
put in parsnips, cover with a layer of crumibs, and brown in the 
oven. Parsnips baked with pork have a delicious flavor.- — Mrs. 
Frank H. Thorp, 4731-Kenmore Ave., Chicago, 111. 

PARSNIP BALLS. — 'Mash and season boiled parsnips. Re- 
move from the fire, and before it cools add 1 well-beaten egg. 
When cold make into balls about half the size of an egg. Dip into 
beaten egg t then in bread crumbs. Fry a pale brown in foiling 
lard or Ko-nut— - Mrs. E. D. Kelley, Winnetka, 111. 



COOK COUNTY COOK BOOK 405 

BOILED PARSNIPS IN SAUCE.— Wash and scrape 6 or 7 
parsnips, cut them in halves lengthwise, and put them in cold water 
for y 2 an hr. Drain them, and put them in a saucepan of boiling 
water, containing 1 teaspoon of salt, and let them boil for about $4 
of an hr. While they are finishing cooking, prepare a sauce, with 
1 tablespoon of butter, and 1 tablespoon of flour rubbed together, 
and put in a saucepan over the fire. When melted and smooth, add 
a spoonful at a time, some of the stock in which the parsnips are 
cooking, until about 2 cups ! haye been used; stir until well thick- 
ened, but not paste-like, season with salt and pepper, and pour 
over the parsnips, after draining them. — Mrs. Minnie E. Thorpe, 
2730 Calumet Ave., Chicago, 111. 

PARSNIP CAKES. — Grate raw parsnips to make a cupful, add 
1 cup fine bread crumbs, 2 beaten eggs, a piece of butter, and salt 
and pepper. Moisten with sweet milk, form into cakes, and fry 
brown in hot butter. — Mrs. Frank E. Daily, 4133 Kenmore Ave., 
Chicago, 111. 

CREAMED PARSNIPS.— Peel, cut fine, and boil in salted wa- 
ter the desired amount of parsnips. Drain and pour into a vegeta- 
ble dish, and cover with a cream sauce made with 1 cup milk, lump 
of butter size of a walnut.— Mrs. Lighthart, 811 N. 19th Ave,, 
Maywood, 111. 

PARSNIP CROQUETTES.— Mash up left-over parsnips, add 
a little mashed potatoes, and mix with cracker or bread crumbs. 
Form and drop into hot fat. — Jane Parker, 803 S. 2nd Ave., May- 
wood, 111. 

DELICIOUS PARSNIPS.— Peel parsnips, wash, cut into 
cubes, and boil in sufficient water to cover them until tender. Place 
in the oven a dish, in which put a good-sized lump of butter, let 
gradually melt, and when parsnips are cooked, drain, season with 
pepper and salt, place in a vegetable dish, and pour over them the 
melted butter, and serve hot. — Fred A. Daley, 6361 Sheridan Road, 
Chicago, 111. 

FRIED PARSNIPS. — Boil parsnips until tender in salt water, 
or use cold, left-over parsnips, roll in egg and cracker crumbs and 
fry in deep fat— »Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. 



406 VEGETABLES 

PARSNIP FRITTERS.— Boil the parsnips, and when tender 
take off the skin and mark them fine; add a tablespoon of flour, 
and a beaten egg; make into small cakes with a spoon, and put into 
boiling hot lard or beef drippings in a hot frying-pan. When fried 
a delicate brown, put on a dish, pour a little of the fat over, in 
which they were fried, and serve hot. — Mrs. Amelia Edison, 4356 
Berkeley Ave., Chicago, 111. 

ESCALLOPED PARSNIPS.— Mash enough boiled parsnips 
to make a pt. Add 2 tablespoons each of butter and cream, 1 egg, 
well beaten, and a pinch of salt and pepper. Put into a buttered 
baking-dish, alternate layers of parsnip and crumbs, having crumbs 
on the top. Melt a tablespoon of butter in Y\ of a cup of milk, 
season with salt and pepper, and pour over the parsnips. Bake un- 
til brown, and serve in the baking-disih. The layers of crumbs and 
the milk may be omitted. — Mrs. F. C. Harris, 2910 Evanston Ave., 
Chicago, 111. 

PARSNIPS STEWED WITH BACON.— Peel */ 2 a doz. pars- 
nips and boil with 6 thin slices of bacon. Let the water boil away, 
and fry down to a rich brown. Serve with bacon.— Mrs. Emma 
Jenkins, 6352 Monroe Ave., Chicago, 111. 

BAKED PEAS. — Stew or saute 1 onion in 2 tablespoons of 
fat, or cooking oil, butter, or equal parts butter and lard. Add a 
qt. of green peas, with water or milk to cover. If canned peas are 
used*, take their own liquor. Season with salt, pepper, and celery 
tops. Bake 1 hr. — Mafcel Sturtevant, 105 S. Dearborn St., Chicago, 
111. 

GREEN PEAS AND CARROTS.— Take the green peas, after 
shelling and cleaning, and to 1 qt. of peas, take y 2 a qt. of young 
carrots, cleaned, and cut into small pieces. Boil together in water 
enough to cover, add butter and salt to taste, a very little flour to 
thicken it, and some fine cut parsley at the last. — Mrs. Lee L. 
Lamping, 801 S. Kedzie Ave., Chicago, 111. 

DRIED PEA CROQUETTES.— Put 1 cup of dried peas in 
cold water or broth, let cook for \ l / 2 hrs., or until tender, then 
strain and mash. Add to them 1 finely minced onion, which has 
been fried 10 minutes, in 1 tablespoon of butter, salt, pepper, 2 
tablespoons of flour, 2 eggs, and breadcrumbs, made stiff enough 



COOK COUNTY COOK BOOK 407 

to mafce into croquettes or flat cakes. Roll in crumbs, and fry a 
golden brown in deep fat. Serve with onion, tomato, or mint 
sauce. — Mrs. Joseph Merrill, 5010 Wentworth Ave., Chicago, 111. 

DUCHESSE PEAS.— Mash 6 boiled potatoes, add salt and 
pepper to taste, 2 tablespoons of melted butter, yolks of 4 eggs, 4 
teaspoons of grated cheese, 2 tablespoons of cream; mould in ob- 
long wells, brush with egg, bake a delicate brown, fill cavities with 
hot, seasoned French peas. — Eloise Jennings, Winnetka, 111. 

PEA FRITTERS.— Cook a qt. of shelled peas until soft in boil- 
ing salted water. Drain, mash, and add 2 tablespoons of butter, 
and salt to season. Beat 4 eggs with \ l / 2 cups of milk, and add 1 
cup of flour in which has been sifted a teaspoon of baking pow- 
der and a pinch of salt. Beat the mashed peas by spoonfuls into 
the batter, and fry on a hot griddle. — Mrs. Ernest Messner, 6117 
Champlain Ave., Chicago, 111. 

GREEN PEAS.— If the pods are tender and green, wash and 
put on in cold water; boil 10 minutes. Skim out, into this put the 
peas, boil J4 hr. — Mrs. D. E. Gentry, Glencoe, 111. 

GREEN PEAS WITH HAM.— Cut */ 2 a lb. of raw ham into 
dice. Parboil, drain, and fry. Dredge witih flour, and add 3 pts. 
of shelled peas, 3 sprigs of parsley, and 2 green onions. Add salt 
and pepper to season, cover, and cook slowly for y 2 an hr. Re- 
move the parsley and onions, skim off the fat, and serve. Diced 
salt pork may be used instead of the ham, and a pt. of water added 
with the peas. — Mrs. Chas. A. Nelson, 4860 Kenmore Ave., Chicago, 
111. 

PEA LOAF. — Soak 4 cups of split peas over night. In the 
morning put them with a small onion in a farnia kettle with just 
enough water to cover, and boil until soft. Drain and pulp through 
a colander. Beat in a tablespoon of butter, pepper, salt and 3 eggs. 
Boil in buttered mould or floured cloth 1 hr. Turn out and cut in 
slices on tlhe table.— Mrs. E. D. Kelley, Winnetka, 111. 

PEA OMELETTE.— To every yolk and white of egg, 
beaten lightly together (not separately), add a pinch of salt and 2 
tablespoons of milk. Open a can of peas and place ever fire in 
their own liquor. When boiling add salt to taste and 1 tablespoon 



408 VEGETABLES 

of corn starch, blended smooth with a little cold water, and a tiny 
piece of butter. Boil for 3 minutes; have omelet pan hot, with a 
liberal piece of butter or olive oil on it, and pour in egg and milk 
ingredients. Do not have the fire too hot and as soon as omelette 
is firm place in it a heaping tablespoon of peas, fold over, and 
serve. Garnish with peas. Will serve 6. — Mrs. C. Carson, 205 S. 
5th Ave., Maywood, 111. 

CANNED PEAS WITH ONION.— Put 1 tablespoon of but- 
ter in a saucepan, and when melted, add 1 tablespoon of chopped 
onion; let simmer for 5 minutes, then add 1 can of peas, drained 
of their juice, and %. of a cup of cream or milk; season well with 
salt and pepper, and serve after 10 minutes' slow cooking. — Mrs. 
J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. 

PEA PANCAKES.— ^Mas'h 2 cups of boiled peas, and press 
through a sieve. Season with salt, pepper, and butter, cool, add 2 
eggs, beaten with a cup of milk. Add J4 a cup of flour, sifted with 
a y 2 teaspoon of baking powder, mix thoroughly, and fry on a hot 
buttered griddle. — Mrs. F. S. Oliver, 6246 Kenmore Ave., Chicago, 
111. 

PATTIES OF FRESH GREEN PEAS.— Use fresh green 
peas, boiled, or canned French peas; reheat in white sauce, and use 
to fill patties or tim'bale cases. A little finely chopped mint may[ 
be added to the sauce, if liked. — Mrs. C. E. Olson, 3523 Prairie 
Ave., Chicago, 111. 

PEA PUDDING. — Soak a qt. of dried peas over night. In the 
morning, cook until soft in water to cover, with a small onion. 
Drain, rub through a colander, and beat in a tablespoon of butter, 
pepper and salt to season, and 3 eggs, well beaten. Boil in a but- 
tered mould for an hr., turn out, and serve in slices. — Mrs. H. W. 
Phelps, 1733 Kenilworth Ave., Chicago, 111. 

PEAS AND RICE.— Put % cup of butter into a frying-pan, 
add 1 cup of well washed rice, and cook until the rice is golden 
brown, stirring constantly. Add 1 qt. of boiling water, and a can 
of peas, drained, or an equal quantity of swelled peas. Season with 
a pinch of salt, and add sugar to taste. Put into a baking-dish, 
and bake until the rice is tender, and serve in the same dish. — Mrs. 
H. W. Phelps, 1733 Kenilworth Ave., Chicago, 111. 



COOK COUNTY COOK BOOK 409 

STEAMED PEAS.— Put shelled green peas into a covered 
saucepan, put into a steamer, and cook over boiling water until 
tender. Season when done, and add a little hot milk or^ cream.. 
Or, add a little butter, pepper and salt before cooking. — Mrs. C. S. 
Raymond, 3225 Evanston Ave., Chicago, 111. 

STEWED PEAS WITH BACON.— Cook a pt. of peas until 
tender in warm water to cover, with a slice of bacon, chopped fine. 
Drain off nearly all the water, season with salt and pepper, add a 
teaspoon of butter, and a cup of boiling cream. — Mrs. Ida M. Sey- 
mour, 5126 Indiana Ave., Chicago, 111. 

STEWED PEAS AND LETTUCE— Boil 1 pt. of shelled 
green peas and 2 heads of lettuce, cut small, until tender. Put in 
as little water as possible and not burn, add a pinch of salt and 
another of sugar. When done, stir in the well-beaten yolk of 1 
egg, 2 tablespoons of cream and a dash of pepper. Do not allow 
to boil after the egg is added. Serve hot. — Mrs. E. D. Kelley, 
Winnetka, 111. 

PEAS IN TURNIP CUPS.— Peel small, white turnips, and 
boil until tender, in salted water to cover. Drain, cut a slice from 
the top of each, and scoop out the center, making a cup. Put a 
bit of butter, and pepper into each cup, and fill with creamed peas, 
prepared according to directions previously given. Garnish with 
sprigs of parsley, or sprinkle with minced parsley. Canned peas 
can be used. — Mrs. J. M. Cutler, 6143 Lexington Ave., Chicago, 111. 

PEPPERS WITH CORN.— Cut a slice from the end of sweet 
peppers, remove the inside, and fill with canned corn, well salted. 
Replace tbe ends and bake. Peppers, like tomatoes, may be filled 
in so many ways that it is useless to endeavor to enumerate them, 
for the ingenious cook can multiply them without end. — Mrs. 
Amelia Edison, 4356 Berkeley Ave., Chicago, 111. 

FRIED PEPPERS.— Cut open lengthwise, and' extract all 
seeds, and tough white fibre. Slice crosswise. Lay in cold salted 
water for 10 minutes, then wipe dry. Melt 4 tablespoons of butter 
in a frying-pan, and saute the sliced peppers in this. Lay about 
broiled steak or chops. — Mrs. Geo. H. Harper, 6212 Ellis Ave., 
Chicago, 111. 



410 VEGETABLES 

PEPPERS WITH RICE.— Cut the stem end from sweet green 
peppers, remove the inside, fill with boiled rice, and chopped toma- 
to in equal proportions, and season well with pepper and salt. A, 
few chopped mushrooms, olives, or boiled eggs may be added to 
the filling* Bake from 20 to 30 minutes, 'basting with butter and 
water. — (Mrs. Emma Jenkins, 6352 Monroe Ave., Chicago, 111. 

ESCALLOP OF PEPPERS AND CORN.— Cut enough 
sweet corn from the co'b to make 3 cups. Take 2 or 3 sweet green 
peppers, and remove the insides, then slice them in very thin 
circles, and arrange a layer of the corn in a buttered baking dish, 
salt it, and then place some rings of the peppers, then another 
layer of the corn, and so on until the dish is filled, finishing the top 
with peppers. To a cup of cream or milk add 1 well-beaten egg 
and 2 tablespoons of melted butter; pour this over the whole and 
bake for y 2 an hr. in a hot oven. Canned corn may be used, in 
which case less cream will he needed. — Mrs. Lee L. Lamping, 801 S. 
Kedzie Ave., Chicago, 111. 

STUFFED PEPPERS.-^Cut off tops and clean out seeds. 
Cook it with their tops about 10 minutes, or until tender, in salted 
water. In the meantime cook spaghetti, broken very fine, in salted 
water. Fill the peppers with this cooked spaghetti, or cold left- 
over spaghetti, chopped fine, may be used. Take a toothpick and 
fasten on the tops. Bake 10 minutes, and serve with tomato cat- 
sup.— .Mrs. Chas. F. Miller, 1509 St. Charles Ave., Maywood, 111. 

CREAMED PIMENTOS.— Put the pimentos from 1 can into 
2 cups of white sauce, and let cook in a double boiler for 10 min- 
utes. Add 1 ta'blespoon of chopped parsley, some pepper and salt, 
and serve on toast. — Mrs. Fred Landberg, 6323 Drexel Ave., Chi- 
cago, 111. 

BAKED POTATOES.— Select medium-sized potatoes, wash 
well. Bake in hot oven until soft. Remove from oven, burst the 
skins to allow steam to escape, thus preventing potato from becom- 
ing soggy. Serve at once. — !Mrs. John Murray, Jr., 1414 S. 8th 
Ave., Maywood, 111. 

VARIATION I (Mashed).— 2 cups mashed potatoes, 2 table- 
spoons melted butter, 2 eggs, whipped light, 1 cup cream or milk, 
salt to taste. Beat potatoes and butter, add other ingredients, and 



COOK COUNTY COOK BOOK 411 

beat well. Pour into a buttered dish, and bake in a quick oven until 
well browned. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 111. 

VARIATION II (Sliced). — Pare raw potatoes, and slice very 
thinly, enough to fill a two-quart pudding dish, season with salt and 
pepper, pour over enough sweet milk to fill two-thirds full. Cut 
5 or 6 slices of pork and lay over the top. Bake about 2 hrs. If 
preferred, the pork may be left out and a little more milk added. — ; 
Mrs. P, O'Brien, 6352 Ingleside Ave., Chicago, 111. 

POTATOES BAKED IN THE HALF SHELL,— Bake six 
medium-sized potatoes, remove from oven, cut slice from top of 
each, and scoop out inside. Mash, add 2 tablespoons of butter, 3 
tablespoons of hot milk, salt and pepper, to taste; then add whites 
of 2 eggs, well beaten. Refill skins, and 'brown in a hot oven. 
Grated cheese, finely chopped ham, or other cold meat may be add- 
ed to the potato mixture. — Mrs. J. H. Wichmann, 5069 N. Lincoln 
St., Chicago, 111. 

BAKED PUFF POTATOES.— Bake large potatoes, cut in half 
when done, scoop out and season as for mashed potatoes, whip 
light and return to shell and set in oven to brown. Potatoes Au 
Gratin are prepared in the same way, only use grated cheese to suit 
taste. — Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111. 

BOILED POTATOES.— Old potatoes are better for being 
peeled and put in cold water anliour before being put over to boil. 
They should then be put in fresh cold water, when set over the fire. 
New potatoes should always be put into boiling water, and it is 'best 
to prepare them just in time for cooking. They are better steamed 
than boiled.— Mrs. Gatoel O'Connell, 2632 Grand Ave., Chicago, 111. 

POTATO BORDER.— Put 1 oz. of butter and 1 teaspoon of 
milk into a saucepan; when hot, add 1 lb. of cooked potatoes, rubbed 
through a sieve, the yolk of 1 egg, and a little pepper, salt if neces- 
sary. Stir over the fire until the potatoes are hot. Turn on a hot 
board, and make a roll about 1 inch in diameter. Place on a hot 
oval or circular dish. Join neatly, smooth with a knife, and make 
.the outside with a wooden skewer. To glaze, brush over with an 
egg } and put in the oven for a few minutes. This is enough for 
2 or 3 borders.— Mrs. E. D. Bennett, Bartlett, 111. 



412 VEGETABLES 

POTATOES A LA BURNETT.— Bake good-sized potatoes, 
when done cut in halves and scoop out the inside; mash and put 
in butter, salt and milk as for mashed potatoes, only a little more 
milk, replace in the skins, placing the halves on a baking-dish, 
grate a little cheese over the top and put into the oven to brown 
the surface. Serve hot. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 
111. 

POTATOES WITH CHEESE,— Put V A inch slice of pared 
boiled potatoes in a deep baking-dish with pepper and salt, and 
cover with sweet cream; place a layer of grated, rich American 
cheese on top and bake 25 minutes in a moderate oven. Garnish 
with sliced cucumbers. — Eloise Jennings, Winnetka, 111. 

POTATOES AND CORN.— Chop fine cold boiled potatoes 
and mix with cooked corn in proportion of 1 cup of potato to y 2 
cup of corn; put 3 large tablespoons of good dripping into a frying- 
pan. When thoroughly heated, serve. — Mrs. E. D. Kelley, Win- 
netka, 111. 

CREAMED POTATOES.— Pare the potatoes, slice thin, and 
put a layer into a well-buttered dish, sprinkle over a little flour, salt 
and pepper, put a little butter here and there over the layer, put 
another layer of potatoes, and repeat until the dish is full; fill up 
with milk, put into a good hot oven, and bake about % of an hr. — 
Mrs. Richard O'Donnell, 1714 Winona St., Chicago, 111. 

VARIATION I.— Melt 1 tablespoon of butter, thicken with 
an equal quantity of flour, and add 1 cup milk, salt and pepper 
to taste. When hot, add sliced potatoes, and set over a moderate 
fire about 10 minutes. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 
111. 

NEW POTATOES AND CREAM.— Scrape 4 qts. of new 
potatoes, small ones preferred, not to be larger than a ben's egg. 
Put in a stewpan, and add 2 coffee cups of sweet cream, and salt 
and pepper to taste. Boil gently until a fork will pierce them 
easily. Serve hot, with chopped parsley over. — Mrs. John Hansen, 
1408 S. 8th Ave., Maywood, 111. 

POTATO DUMPLINGS.— Peel about 6 medium-sized potatoes 
and grate. Season with salt and enough flour to handle, form 



COOK COUNTY COOK BOOK 413 

into cakes. Remove the rind from a small piece of salt pork, and 
cut in very small pieces, fry, and place a tablespoonful in the center 
of each cake and form in ball; as fast as they are formed drop 
them in a kettle of salted., boiling water, and boil J4 hr. These are 
to be served with a sauce made from the fryings of the salt pork, 
added to a pt. of milk, and brought to boil. This will serve 4 
people. — Mrs. Alice E. Nelson, 404 S. 1st Ave., Maywood, 111. 

FRICASSEE OF POTATOES.— Mode— Put into a smooth 
stewpan 1 tablespoon of butter and 2 tablespoons of flour, place on 
the fire, and stir until the flour is brown. Add 1 pt. raw potatoes, 
cubed, well drained, and stir well. Put the cover on the 
stewpan, and cook the potatoes for 10 minutes, stirring them fre- 
quently. At the end of 10 minutes, add salt, pepper and boiling 
water, and simmer for 15 minutes longer. — Mrs. John P. O'Hara, 
1449 E. 56th St., Chicago, 111. 

FRENCH FRIED POTATOES.— Wash, pare, cut in eights, 
lengthwise, soak 1 hr. in cold water; dry, fry, drain, and sprinkle 
with salt. — Mrs. R. W. Walsh, 3656 Michigan Ave., Chicago, 111. 

POTATO FINGERS.— Peel and boil some long-shaped pota- 
toes till nearly done, strain, cut each potato lengthwise into 4 
pieces, and put into a baking-dish into boiling fat, and bake in oven 
till nicely browned. Nice served under the meat. — Mrs. J. J. Har- 
rigan, 3118 South Park Ave., Chicago, 111. 

HASHED POTATOES BROWNED IN THE OVEN.— Pare 
2 large potatoes, cut into dice; put a tablespoon of butter into a 
frying-pan; when melted, add 1 tablespoon of flour, mix until 
smooth, then add y 2 pt. milk, stir continually until it boils, add % 
teaspoon of salt and 2 dashes of pepper. Put layer of chopped 
potatoes, sprinkle with salt, pepper, parsley, and a few drops of 
onion juice, second layer of potatoes, and so on, having the last 
layer sauce. Sprinkle the top lightly with bread crumbs, and bake 
in a moderate oven for y 2 an hr. — Mrs. Conklin, 914 N. 5th Ave., 
Maywood, 111. 

KARTOFFEL CLASS.— Grate cold potatoes, boiled with the 
jackets on, and add 2 eggs, salt to taste, add flour in which has been 
sifted a little baking powder, and knead like bread. Roll in balls 



414 VEGETABLES 

and bake 15 minutes, or put toasted bread crumbs in center and 
boil y 2 hr.— Mrs. Klug, 25 N. 5th Ave., May wood, 111. 

MASHED POTATOES.— Peel, leave in cold water y 2 an fir.; 
put in a steamer, cook until tender. Have ready a granite dish, 
put your potatoes in it, mash well and fine, and season with salt, 1 
tablespoon butter, 1 cup rich milk; mix together well. If liked, put 
in the oven to brown. Potatoes may be boiled instead of steamed. 
— Mrs. John Murray, 1414 S. 8th Ave., Maywood, 111. 

VARIATION I. — Boil peeled and quartered potatoes in enough 
salted boiling water to cover, drain all the water off, shake the ket- 
tle well at the open door to make them mealy, and mash, put in a 
tablespoon or more of butter, and add hot milk to make the right 
consistency. Beat the mixture with a spoon until it is white 
and foamy. — Mrs. John Hansen, 1408 S. 8th Ave., Chicago, 111. 

MASHED POTATOES AND APPLE SAUCE (An Irish 
Dish). — Boil potatoes in salted water. Drain, and mash. Add half 
the quantity of apple sauce, and serve. Especially good with pork. 
—Mrs. Ed. E. O'Reilly, 7S33 Union Ave., Chicago, 111. 

NEW POTATOES WITH PEAS.— Wash and shell 3 qts. of 
peas. Pour over them enough hot water to barely cover them;. 
Boil gently for 20 minutes, add 1 doz. small new potatoes or 6 
medium-sized ones, cut into halves, a teaspoon of salt; cook 20 
minutes longer. More boiling water may be added, but only enough 
to cook without burning. When done add 1 tablespoon of Gutter 
and 1 cup of thick cream. — Eloise Jennings, Winnetka, 111. 

PANNED POTATOES.— Put 1 tablespoon of butter, oil, or 
pork dripping into a dripping-pan, and heat slightly. Pare 6 me- 
dium-sized potatoes, and cut them in small pieces. Almost cover 
them with milk, and add pepper and salt to taste. Put on lid, and 
bake in oven till tender. Remove lid till milk is absorbed, and 
potatoes are slightly browned on top. — Mrs. Victor R. O'Shea, 523 
N. Harding Ave., Chicago, 111. 

MOTHER'S POTATO PATTIES.— Take mashed potatoes 
left over and wet with a little sweet milk; make into patties and dip 
into flour. Season with salt and pepper. Fry with strips of bacon. 
—Ellen Johnson, 6637 Carpenter St., Chicago, III. 



COOK COUNTY COOK BOOK 415 

POTATO PIE.— Take a baking-tin or a dish about 3 inches 
deep for a pie for 9 people. Slice one or two small onions, take. 
a layer of sliced raw potatoes, and any cold meat, or small 
pieces of fresh pork. Then fill up with potatoes, and onion, pepper 
and salt to taste. Cover with water, not quite full, put on the stove 
to boil with cover on. When potatoes are soft, cover with a nice 
biscuit crust, and brown in the oven. — Mrs. John Murray, Jr., 1414 
S. 8th Ave., Maywood, 111. 

POTATO AND CAULIFLOWER PIE.— Cook the cauliflow- 
er. Drain and pour over it the white sauce. Divide into small 
pieces, and place in a pie-dish. Sprinkle the cheese over, and then 
add lentil sauce. Rub the potatoes through a sieve. Melt 1 table- 
spoon of butter in a saucepan; add a little milk, potatoes and sea- 
soning. Stir over the fire until hot. Cover the pie and bake for 
30 minutes. — Mrs. M. O. Boyle, 1931 Lowell Ave., Chicago, 111. 

POT-PIE WITHOUT MEAT.— 6 large potatoes, peeled and 
cut in thick slices, in 2 qts. of water; boil until done; add salt and 
pepper, 1 tablespoon butter. Make good biscuit dough, drop in 
and let boil 10 minutes without cover.— Mrs. P. O'Brien, 6352 Ingle- 
side Ave., Chicago, 111. 

PRINCESS POTATOES.— Form mashed potatoes into a block 
while warm. When cold cut into slices about 1 inch thick, brush 
with butter and egg, and fry or bake brown. — Mrs. Conklin, 914 N. 
5th Ave., Maywood, 111. 

POTATO PUFFS.— Beat 2 well-beaten whites of eggs into 
1 pt. cold mashed potato, make into balls with the hands, roll in 
the yolks of the eggs and cracker crumbs, and fry in hot lard. — 
Mrs. Conklin, 914 N, 5th Ave., Maywood, 111. 

SARATOGA CHIPS.— Wash, pare, slice thinly into cold wa- 
ter; let stand 2 hrs.; drain dry between towels; fry, drain, sprinkle 
with salt.— Mrs. R. H. Walsh, 3656 Michigan Ave., Chicago, 111. 

SCALLOPED POTATOES.— Peel and slice boiled potatoes 
very thin. To every pint of potatoes add 1 small onion and 1 ! 
fresh cucumber, sliced; season with butter, pepper, salt and mus- 
tard. Mix together and pour over enough milk to cover. Bake, 
1 hr.— Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 



416 VEGETABLES 

POTATO STEW. — A nice way to cook potatoes in a hurry 
is to peel and cut in medium slices as many as required, then 
add a few onions, peeled and cut up; pepper and salt and a few 
bits of butter, and put all in a dish, fill up with water, and either 
bake in the oven or set on top of the stove, and cover closely. — 
Mrs. Gabel O'Connell, 2632 Grand Ave., Chicago, 111. 

STUFFED POTATOES.— Select 6 large potatoes, wash, and 
put in hot oven, and bake until soft. Take out, and remove one 
end, and with a spoon take out all the inside, being careful not 
to break the jacket; mash thoroughly, then add ^ cup chopped 
ham (any other meat will do), a small piece of butter, 1 teaspoon 
salt, 1 teaspoon chopped parsley, and sufficient milk to cream it. 
Kill up jackets again, replace the end, and put in oven for 10 or 
15 minutes, and serve hot. — Mrs. Richard O'Donnell, 1714 Winona 
St., Chicago, 111. 

TO WARM COLD LEFT-OVER POTATOES.— % cup milk, 
1 egg, well beaten, salt and pepper to taste, 2 cups fine chopped 
potatoes, stir all together; heap deep baking-dish hot, and butter 
well, and pour in the mixture; sprinkle with flour and bits of 
butter, and 'bake in a hot oven until nicely browned. — xVtrs. John 
P. O'Hara, 1449 E. 56th St., Chicago, 111. 

POTATO BALLS.— 2 cups mashed potatoes, \y 2 cups bread 
crumbs, \y 2 cups chopped meat, Yz of which should be fat, 1 qt. 
ground sage, a little pepper and salt. Mix all together, form into 
balls, and bake until a light brown, or about J4 an hr. — Mrs. J. J. 
Harrigan, 3118 South Park Ave., Chicago, 111. 

BROWNED POTATOES.— For breakfast or lunch this is 
an especially nice dish. Spread cold mashed potatoes on but- 
tered granite pie-tins. It should ! be J^ an inch thick at least, then 
cover tightly with chopped cold meat, seasoned and mixed with 
a very little gravy or brown stock. Bake on bottom grate of 
oven until the bottom is golden brown; you can generally lift 
with a sharp knife to see. When ready to serve fold over like an 
omelette, arrange on a hot platter, and garnish with parsley. — 
Mrs. Ed. E. O'Reilly, 7833 Union Ave., Chicago, 111. 

DANISH BROWNED POTATOES.— Peel and slice or chop 
potatoes boiled with the jackets on. Melt 1 teaspoon of butter in 



COOK COUNTY COOK BOOK 417 

a frying-pan, and add 3 tablespoons of brown sugar, when thor- 
oughly carmalized put in the potatoes and brown.— Mrs. John 
Hansen, 1408 S. 8th Ave., Maywood, 111. 

POTATO CAKES.— Boil potatoes until soft in salted water. 
Cream with a little milk and butter, add enough flour to handle 
lightly with the hands. Form into cakes, and fry in butter until 
brown. Serve hot. These are especially good for breakfast or 
lunch, and are quickly prepared. — Mrs. Victor R. O'Shea, 523 N. 
Harding Ave., Chicago, 111. 

POTATO CONES.— Take cold mashed potatoes, season with 
pepper and salt, and onion, chopped fine; beat 1 tablespoon butter 
and 2 tablespoons milk. Shape carefully into cones, and brown 
15 minutes in the oven. — 'Mrs. M. O'Boyle, 1931 Lowell Ave., Chi- 
cago, 111. 

CREAMED POTATOES.— Let a quart of milk come to a 
boil and add butter size of an egg, and pepper and salt to, taste. 
Put in 1 qt. diced cold potatoes, boil 10 minutes, thicken with 1 
tablespoon of flour or corn starch, and serve hot, sprinkled with 
parsley. — Mrs. John Ward, 6693 Union Ave., Chicago, 111. 

POTATO CROQUETTES.— Take 2 cups of mashed potatoes 
(left from dinner), y 2 cup chopped meat (any kind you have left 
over), 1 even tablespoon each of chopped onions and parsley, a 
little salt. Mix all together, and with the hands mould into ob- 
longs the size of a finger. Dust with flour, roll in beaten egg, 
then in biscuit "crumbs, and fry. Turn frequently, so they will be 
round when finished. Fry a golden brown, and serve hot. — Mrs. 
P. O'Brien, 6352 Ingleside Ave., Chicago, 111. 

NUT AND POTATO CROQUETTES.— Coarsely chop suf- 
ficient "black walnut meats to measure a cup. Mix these with 1 
cup of mashed and seasoned potatoes, and 1 cup of soft bread 
crumbs. Stir in 2 well-beaten eggs, add a high seasoning of salt, 
pepper and onion juice, a few drops of lemon juice and 3 table- 
spoons of beef stock. When cold, mould into croquettes, dip each 
into beaten egg, roll in fine crumbs, and fry in deep, smoking, hot 
fat. These are delicious. — Mrs. Mary T. O'Callaghan, 1057 Co- 
lumbia Ave., Chicago, 111. 



418 VEGETABLES 

DELMONICO POTATOES.— Take boiled potatoes left over 
from dinner, cut into dice, put in pudding dish; over this pour a 
white milk sauce, cover the top with a layer of grated cheese, and 
bake for y 2 an hr. Serve hot.— Mrs. F. X. O'Brien, 5837 S. Mor- 
gan St., Chicago, 111. 

CREAMED POTATOES.— Take some cold boiled potatoes, 
cut into dice, pepper and salt, a sprig of parsley cut up fine, put; 
milk into frying-pan, add potatoes, enough milk to make a nice 
gravy, then add a little thickening of flour. — Mrs. P. A. Oakley, 
4206 Berkeley Ave., Chicago, 111. 

FRIED POTATOES.— The common method of warming any 
kind of left-over potatoes is by frying. If boiled or baked, either 
slice or chop, and fry in hot fat. An onion may be added to them, 
if desired. This goes in the latter case, as hashed browned pota- 
toes. Mashed potatoes may be sliced and dipped in egg and 
crumbs, and fried a golden brown. — Mrs. E. M. O'Connor, 3249 
Evanston Ave., Chicago, 111. 

POTATO PATTIES.— Take cold mashed potatoes (3 cups) 
and cold meat of any kind you have, cold pork, preferred, grind 1 
cup, mix with potatoes, beat 1 egg t add this with salt, pepper and 
sage to season; make into little, round patties, and fry in a little 
grease. This is splendid to use up left-overs. — Mrs. Celia D. 
O'Dell, 6452 S. Green St., Chicago, 111. 

POTATO PIE.— To 1 qt. of left-over potatoes, cut in slices, 
add about J^ quantity of lean pork left from a fresh roast or boiled 
ham, chopped in small pieces; season well with salt and pepper, 
add enough rich, sweet milk to make a soft mixture, and let it 
cook well on top of the stove, stirring frequently to prevent burn- 
ing. When done, add a rich crust, similar to short cake, only 
richer, and bake in the oven until brown. This makes a very nice 
supper dish— Mrs. C. O'Donnell, 6710 Sheridan Rd., Chicago, 111. 

SCALLOPED POTATOES.— Cold cooked potatoes (baked) 
have a nicer flavor. Put a layer of potatoes, and layer of bread 
crumbs, and bits of butter, continue layer of grated cheese on top. 
Cover with milk. Sprinkle flour in each layer, and season with 
pepper and salt. — Mrs. F. J. O'Dowd, 6546 Greenwood Ave., Chi- 
cago, 111. 



COOK COUNTY COOK BOOK 419 

STUFFED POTATOES.— Take left-over mashed potatoes, 1 
egg, 1 cup bread crumbs, y 2 cup cream, 1 onion, chopped, and sea- 
son with pepper, salt, and sage; shape into a loaf, and cool; cut 
in slices, dip in flour, and fry in a little butter. — Mrs. John Jj. 
O'Heron, 425 Homan Ave., Chicago, 111. 

BAKED PUMPKIN. — Scoop out inside of pumpkin, cut round 
hole out of top, and take seeds out. Put in salt, butter, pepper, 
and sugar, and then replace the top, and bake, using no water, as 
the pumpkin steams itself: Serve as vegetable. Easy for cook- 
ing pies also. Pumpkins may be prepared in any of the ways 
which apply to squash: baked, boiled, fried, flaked, mashed, etc. — 
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

SALSIFY. — This vegetable is usually scraped before cooking, 
and much care is necessary — soaking and cooking in acidulated 
water, etc., to keep it from discoloring. A better plan would 'be to 
scrub the roots carefully — a vegetable brush is indispensable in 
cleaning all root vegetables — and cook without scraping; then peel 
carefully and cut into small pieces before sending to the table. 
Salsify may be served with butter, and seasonings, but it is better 
when dressed with a white sauce. It is also served "au gratin." 
A teaspoonful of lemon juice may be added to the sauce or sprin- 
kled over the cooked salsify, before the sauce is poured over it. — 
Ma'bel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

CREAMED SALSIFY OR OYSTER PLANT.— Remove the 
tops from 2 bunches of salsify, scrape and cut to shape, and put in 
a bowl of cold water containing some lemon juice, to retain the 
whiteness. Drain, and put in boiling water, using enough to cover 
it, and let cook about 34 of an hr., salting the water during the last 
y 2 hr.'s boiling. Drain, and serve with highly seasoned white or 
parsley sauce, made with the water in which the salsify was cooked, 
with the addition of a little cream. — Mrs. Lina C. Jenkins, 6225 In- 
gleside Ave., Chicago, 111. 

BOILED SAUERKRAUT.— Put pork spareribs in boiler, boil 
slowly 3 hrs. After 'boiling 1 hr. add sauerkraut, sliced potatoes 
and boil with the rest about H of an hr. If the sauerkraut is ex- 
tremely sour wash before boiling. Ten minutes before taking 
from stove add a few dumplings. — Mrs. Klug, 25 N. 5th Ave., May- 
wood, 111, 



420 VEGETABLES 

SPINACH. — Wash and clean carefully and put into a net, or 
bag of coarse muslin kept for the purpose, and boil in plenty of 
salted water. All kinds of greens should be boiled in plenty o£ 
water, else they will be bitter. Drain very thoroughly and turn 
into a tureen; it may be chopped, if desired; put sliced or quartered 
hard-boiled eggs on top and pour melted butter over all, and 
serve. Another way is to press it between 2 plates, then put it into a 
saucepan with a small bit of butter, salt, and a little cream, and 
boil it up. — Mrs. Conklin, 914 N. 5th Ave., -Maywood, 111. 

BAKED SQUASH.— Cut into 2-inch> pieces, remove the seeds 
and string, put into a baking-pan, sprinkle with salt and pepper, 
and bake, basting with molasses and melted butter. Keep cov- 
ered during the first J4 hr. Serve in the shells. Or, cut in halves, 
and bake, covered, for 2 hrs., remove from the shell, mash, and 
season with salt and pepper, and butter. — Mrs. M. Eckstein, 6039 
Rhodes Ave., Chicago, 111. 

SQUASH CROQUETTES.— Mix a pt. of mashed squash with 
y 2 a cup of bread crumbs, a tablespoon of butter, and salt and pep- 
per to season. Heat thoroughly, shape into croquettes, dip in 
egg and crumbs, and fry in deep fat. — Mrs. Jennie M. Shaffer, 3914 
Ellis Ave., Chicago, 111. > 

STUFFED SQUASH.— Chop a small onion fine, fry in butter, 
add J/2 a cup of bread crumbs, soaked in cold water and squeezed 
dry, and 4 cups of mashed squash. Cook for 15 minutes, season- 
ing with salt and pepper, take from the fire, add a beaten egg; and 
fill the squash shell. Cover with buttered crumbs, and brown in 
the oven.— Mrs. D. A. Harney, 7721 Union Ave., Chicago, 111. 

SWEET POTATOES (Baked).— Select medium-sized pota- 
toes, and wash well; boil S or 10 minutes, then bake in a hot oven 
until soft.— Mrs. R. W. Walsh, 3656 Michigan Ave., Chicago. 111. a 

BOILED SWEET POTATOES.— Wash, pare, cook 20 min- 
utes in boiling water, Salted. They may also be boiled with skins 
on.— -Mrs. R. W. Walsh, 3656 Michigan Ave., Chicago, 111. 

CANDIED SWEET POTATOES.— Make a syrup of 1 cup 
sugar, yi cup water, and a lump of butter, put sliced, cold sweet 
potatoes into the syrup and let cook down until there is only a 



COOK COUNTY COOK BOOK 421 

little of the rich syrup left. Pour this over the potatoes, and 
serve. — Mrs. J. H. Wichmann, 5069 Lincoln Ave., Chicago, 111. 

CREAMED SWEET POTATOES.— Slice cold boiled sweet 
potatoes about % inch thick, and make a rich cream or drawn but- 
ter sauce, seasoned to taste, and heat the sweet potatoes in it. 
Garnish with parsley or sliced hard-boiled eggs, and serve hot. — ■ 
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

SOUTHERN SWEET POTATO PIE,— Bake 4 large sweet 
potatoes, then scrape the inside from them, and beat into it lightly 
with a fork, 2 tablespoons of butter, 2 tablespoons of sugar, 3 well- 
beaten eggs, 1 cup of warm milk, a saltspoon of salt, and a pinch 
of mixed spice. Line a baking-dish with pastry, fill with the po- 
tato, and bake for 20 minutes. — Mrs. L. Gordon, 1206 S. Homan 
Ave., Chicago, 111. 

SWEET POTATO PONE.— Grate 4 large sweet potatoes, 
then mix with 3 well-beaten eggs, 1 cup brown sugar, 2 cups 
molasses, 1 spoon butter, powdered ginger, cinnamon, and nutmeg 
to taste. Bake in a moderate oven, and serve hot for dinner with 
hard sauce, and slice cold for tea. — Mrs. Harry Gorman, 1121 3. 
Albany Ave., Chicago, 111. 

SCALLOP OF SWEET POTATOES AND BACON.— This 

is a good "left-over" when you have a little cold corned ham, and 
cold 'boiled or baked sweet potatoes. Mince the meat, fat pre- 
ferred, and put, a layer in the bottom of a bake-dish. Cover with 
sweet potato- dice, pepper, and put in a layer of bacon. When all 
the materials are used up, cover with crumbs; add enough milk 
to wet the crumbs, cover, and bake % an hr. Uncover, and brown. 
—Mrs. H. W. Phelps, 1733 Kenilworth Ave., Chicago, 111. 

A SOUTHERN DISH.— Cut cold, baked sweet potatoes into 
54-inch slices, and put them in an earthen dish. Spread each layer 
with butter, and sprinkle lightly with sugar, and bake until hot, 
and slightly browned. Sweet potatoes are much richer when twice 
cooked.— Mrs. Grace Lambert, 2728 Wabash Ave., Chicago, 111. 

BAKED TOMATOES.— Take out from the top the inside of 
large tomatoes, with this mix bread crumbs, butter, pepper, salt, a 
little sugar, and some chopped onions. Fill the tomatoes with this 



422 VEGETABLES 

mixture, set them in a deep dish or plate, and bake slowly for y 2 
an hr. — Mrs. J. H. Wichmann, 5069 Lincoln Ave., Chicago, 111. 

BAKED TOMATOES (Italian Style).— Pour 2 tablespoons 
of olive oil in a baking-dish, add 4 tablespoons of grated bread 
crumbs, mixed with parsley and other herbs, all of which must 
have, been chopped very fine. Season with pepper and salt. Upon 
a bed of oil and crumbs, lay a dozen tomatoes, cut in halves. Cover 
them with 4 tablespoons of bread crumbs, previously seasoned in 
the same way. Pour over all 2 tablespoons of oil, and send dish 
to a hot oven where tomatoes must bake for about an hr. — Mrs. J. 
E. Jenkins, 2625 Prairie Ave., Chicago, 111. 

BAKED TOMATOES STUFFED.-^Cut off the tops of to- 
matoes just large enough to take out the seeds, remove seeds, make 
a dressing of bread crumbs, pepper, salt and butter, and a little 
onion, fill the tomatoes with this, place the tops back on. Bake 
in a hot oven. — Mrs. Lee L. Lamping, 801 S. Kedzie Ave., Chi- 
cago, 111. 

CREAMED TOMATOES.— 1 can tomatoes put through col- 
ander; bring to a boil on the stove, and season with pepper, salt, 
and 1 tablespoon sugar; mix 1 tablespoon flour with y 2 a cup of 
sweet cream; stir it in with the tomatoes while boiling; serve hot. — 
Mrs. E. Seymour, 6330 Ingleside Ave., Chicago, 111. 

DEVILED TOMATOES.— Peel and cut into thick slices 8 
large tomatoes. Put into a saucepan 4 tablespoons of vinegar, 2 
of best salad oil, 1 of sugar, 1 teaspoon each of salt and. made mus- 
tard, and 1 saltspoon of paprika, pepper. Bring quickly to a boil, 
pour over the tomatoes and serve at once. — Eloise Jennings, Win- 
netka, 111. 

TOMATO DUMPLINGS.— 1 can tomatoes (or fresh), season 
with a little sugar, pepper and salt, and butter. Make dumplings 
with 1 tablespoon shortening, put in 2>4 cups flour, \y 2 teaspoons 
baking powder, a little salt, stir up, and just mix lightly with wa- 
ter. Take out with a soup spoon and put on tomatoes, hardly 
touching each other. Cover so steam is kept in. When cooked 5 
minutes, take a fork and go between. Cook S minutes longer. — 
Mrs. Mary H. Park, 836 Wilson Ave., Chicago, 111. 



COOK COUNTY COOK BOOK 423 

TOMATO EGGS.— Take 3 even-sized tomatoes, 2 eggs, 1 
tablespoon milk, 1 oz. butter, a little chopped parsley, 6 rounds of 
buttered toast. Cut tomatoes in halves through the center (not 
from stem to top), and take out some of the pulp into a saucepan, 
with 1 oz. of butter, and cook lightly; beat eggs, and add to milk, 
put into a saucepan with pulp, and allow all to cook, but not set. 
Place the tomato shells in the oven, and let them cook until ten- 
der, then arrange them on toast and place mixture in them, and 
sprinkle parsley over them, and decorate the dish with parsley 
leaves. A little finely chopped ham makes an agreeable addition 
to the mixture. — Mrs. W. H. Sergeant, 3845 S. State St., Chicago, 
111. 

FRIED TOMATOES.— ^Cut smooth, solid tomatoes into slices, 
and drain well; dust each with pepper and salt; beat an egg in a 
saucer till light, and add to it a tablespoon of boiling water. Dip 
each slice first in this, then in crumbs, and fry brown on both sides; 
take up carefully, and serve very hot. — Mrs. Mary Fowler, 5718 
Cedar St., Chicago, 111. 

STEWED TOMATOES.— Put ripe tomatoes into hot water, 
and skin them, then throw them into an earthen stewpan, cut up 
and let tomatoes cook gently for a few minutes, season with but- 
ter, pepper and salt, arid serve. Bread crumbs and sugar may be 
added to the tomatoes, if preferred. Some people stew tomatoes 
for a long time, but the flavor is finer if allowed to simmer for a 
few minutes, just sufficient time to heat well through. — Mrs. F. M. 
Farwell, 5413 East End Ave., Chicago, 111. 

TURNIPS AND CARROTS.— Cook separately diced carrots 
and turnips, then mix, and season with salt, pepper, butter, and 
minced parsley. Or, mix with cream or white sauce.— -Mrs. M. J. 
Findlay, 230. W. 64th St., Chicago, 111. 

■ CREAMED TURNIPS.— Pare and slice or cube 1 large, or 
2 small turnips, cover with water, to which has been added 1 table- 
spoon of salt; cook until easily pierced with a fork, then drain, 
and mash; add 1 tablespoon butter, 1 cup sweet milk or cream; beat 
the turnips until all is smooth, then add a few dashes of pepper. 
Excellent for dinner with roast pork. — Mrs. Wm. M. Harpell, 4948 
St. Anthony St., Chicago, 111. 



424 



VEGETABLES 



FRIED TURNIPS.— Roil in salted water until tender. Peel, 
slice in halves, if small, otherwise in three. Dip in flour, and fry 
in hot dripping. Add pepper. Carrots are done the same way, 'but 
peel first. — Mrs. Emma Jenkins, 6352 Monroe Ave., Chicago, 111. 

MASHED TURNIPS.— Swede turnips are very much nicer 
after getting a slight frost, and by adding a cup of sugar as well 
as a little salt, while boiling. When done, drain, mash fine, season 
to taste, with a little more salt, pepper and butter, or some nice 
gravy. — Mrs. J. H. Wichmann, 5069 N. Lincoln Ave., Chicago, 111. 

TURNIPS AND POTATOES.— Slice 6 peeled turnips, soak in 
cold water for J4 an hr., drain, cover with cold salted water, and 
when half done, add 2 large, peeled and sliced potatoes. Cook 
until done, drain, mash, season with salt and pepper, and sugar, 
and reheat, moistening with a little milk or brown sauce. Equal 
quantities of turnips and potatoes may be used.— Mrs. C. A. Ma- 
rion, 1504 E. 53rd St., Chicago, 111. 

ROAST TURNIPS.— Par'boil small, peeled turnips until nearly 
tender, drain, and put into the pan with a roast of mutton for 45 
minutes. Baste with drippings, and serve around the mutton. — • 
Mrs. Andrew Parker, 6421 Ellis Ave., Chicago, 111. 

STUFFED TURNIPS.— Boil white turnips in salt water until 
tender. Scoop out centers and fijl with sausages. Bake in a mod- 
erate oven until sausages are done. — Mrs. Frederic Sharp, 700 S. 
3rd Ave., Maywood, 111. 

STUFFED TURNIPS.— The purple-topped, flat, white turnips 
are best for this. Peel, boil until tender, and cut a slice off the top. 
Scrape out the inside, mash, and mix witTi the yolk of 1 egg, salt 
and butter, and a teaspoon of flour. Refill, and place top on. Bieat 
white, and cover cut edges, and place in oven until cooked through, 
and white of egg begins to brown. — Mrs. Chas. A. Nelson, 4860 
Kenilworth Ave., Chicago, 111, 



Cheese, Macaroni, Spaghetti, 
Nut and Rice Dishes. 



CHEESE DISHES 

CHEESE BALLS.— 1*4 cups grated cheese, 1 teaspoon flour, 
salt and pepper to taste, whites of 3 eggs, beaten stiff. Mix all 
together, form in small balls the size of a marble, roll in cracker 
crumbs and drop in boiling fat, and fry to a light brown. Serve 
on lettuce leaves. — Mrs. Anna Minteer, 418 S. 20th Ave., Maywood, 
111. 

CHEESE CAKE.— 1 lb. of cheese rubbed through a sieve, 
yolks of 4 eggs, 1 cup cream, 1 cup milk, 1 cup sugar, 1 tablespoon 
flour, grated rind of lemon, 1 tablespoon vanilla, white of 4 eggs, 
beaten stiff. Bake in a spring form lined with a pie-crust dough, 
to which a teaspoon of baking powder has been added. — Mrs. N. 
Williams, 4548 Prairie Ave., Chicago, 111. 

COTTAGE CHEESE.— Take sour milk, cream and all, and 
scald with boiling water poured over it until the milk separates 
from the whey. Then strain off the water and let the milk drain 
in a cheesecloth for 10 hrs. Remove and run through a grinder to 
make it fine and creamy, mix with sweet cream, and season to 
taste.— Gladys Harris, 1730 Forest Ave., Wilmette, 111. 

CREAMED CHEESE.— Slice or cut in dice cheese, add milk 
to cover, season with butter, pepper and salt. When thoroughly 
heated and melted, serve in a deep dish on toast or crackers. — • 
Sarah W. Harris, 1730 Forest Ave., Wilmette, 111. 

CHEESE FONDU.— 1 cup of bread crumbs, 2 scant cups milk, 
y 2 lb. dry cheese, grated, 3 eggs, beaten light, 1 small tablespoon 
butter, pepper and salt. Soak crumbs in the milk, beat into this 
the eggs, butter and seasoning, lastly the cheese. Pour fondu into 
a buttered baking-dish, strew top with bread crumbs and bake in 
a rather quick oven, until a delicate brown. Serve immediately, as 

425 



426 CHEESE, MACARONI, NUTS & RICE, ETC. 

it soon falls. — Mrs. Lavina Stevens, 136 S. 20th Ave., Maywood, 
111. 

SARDINES AND CHEESE.— Warm some sardines in the oil 
from the tin. Add pepper and salt and juice of a lemon. When 
hot, lay the sardines on a hot plate, sprinkle grated cheese over 
them. Thicken the sauce with a little flour and the yolk of an egg, 
and pour over the sardines. — Mrs. Wm. B. M. Brauer, 1704 Park 
Ave, Chicago, 111. 

CHEESE STRAWS.— 1 cup butter or lard, 1 cup of water, 
mix as for pie-crust, roll out thin and cover one-half with grated 
cheese, fold other half of crust over and press together, cut in 
lengths 1 inch wide and 2 or 3 inches long, and bake in oven a 
little. Salt may be sprinkled on top, if preferred. — Mrs. M. L. 
Adams, 576 Willow St., Winnetka, 111. 

VARIATION I. — Make a good pastry dough, say 2 cups of 
flour and 1 cup of part lard and part butter, with a pinch of salt. 
Roll out very thin and scatter grated cheese over half of it; then 
turn the other half over the cheese and roll again till cheese be- 
gins to show through, then cut in strips J4 inch wide and 2 inches 
long, and bake 10 minutes in quick oven. — Mrs. D. E. Allen, 423 
9th St., Wilmette, 111. 

WELSH RAREBIT.— Fill lower part of double boiler with 
hot water. In top put 1 large tablespoon butter, melt; stir in 1 
tablespoon flour. Blend and add 1 cup milk, previously heated. 
Pinch of salt. Stir in lj^ cups grated cheese. Let cook gently a 
few minutes, then place on toast. — Mrs. D. E. Allen, 423 9th S|t., 
Wilmette, 111. 

WELSH "WELSH RAREBIT."— Thick slices of bread, cut 
across the whole loaf, spread with a layer at least half as thick as 
the bread, of rich cream cheese, crumbled fine. On top of this 
spread evenly a thin layer of bacon, chopped very fine; according 
to taste, a sprinkling of pepper was added and a wineglass of ale, 
or enough to slightly wet the bread, was poured over the whole. 
The slices prepared were placed in a hot oven and left until the 
bread was dried through, the cheese melted and the bacon crisped. 
This is the standard breakfast in Welsh homes, washed down with 
a pot of English tea, almost strong enough to float an egg. — Mabel 
Sturtevant 105 S. Dearborn St., Chicago, 111. 



COOK COUNTY COOK BOOK 427 

MACARONI 

BAKED MACARONI.— Break into inch lengths, */ 2 lb. maca- 
roni. Boil it until tender in weak broth. Drain off the liquor, and 
put the macaroni in a pudding dish that will stand the fire; pour 
over it a y 2 cup of the stock in which it was boiled, and put a table- 
spoon of butter, 'broken in small pieces, here and there through it. 
Sift over it fine bread crum'bs and grated cheese; dot with bits of 
butter, and brown it in the oven. — Mrs. J. S. Norris, 1314 Forest 
Ave., Chicago, 111. 

VARIATION L— Break l / 2 a lb. of macaroni into short 
lengths; cook until tender in boiling salted water. *It must be 
clear and soft, but not broken. Drain, and, put a layer in the bot- 
tom of a buttered pudding dish. Dot with butter, sprinkle lightly 
with cayenne and salt to taste; cover with grated cheese, and on 
this dispose of another layer of macaroni. Fill the dish in this 
order, having cheese for the top layer. Pour in a cup of milk, 
cover, and bake y 2 an hr. Uncover, and brown. — Mrs. F. A. Les- 
ter, Essex Rd., Kenilworth, 111. 

CREAMED MACARONI ON TOAST.— 1 cup. thin white 
sauce, 1 cup boiled macaroni, y 2 cup grated cheese, 6 slices toast 
(buttered), add macaroni to sauce, cook for several minutes. Pour 
over toast, place on baking-pan, dust with. cheese, set on top shelf 
of oven for some time. — Mrs. Jas. M. Northcott, 807 Forest Avje., 
Wilmette, 111. 

CREAMED NUT MACARONI.— The fresh hickory nuts, or 
chestnuts, whichever are available, are equally nice for this dish. 
Allow 1 lb. of nuts to 1 lb. of macaroni. Boil your macaroni in 
slightly salted water until tender, then drain, and mince, not too 
finely. Line a buttered baking-dish with grated triscuit or shred- 
ded wheat, and a layer of minced nuts, then a layer of macaroni }' 
repeat this until dish is filled. To 1 pt. of cream, add a dash of 
cayenne, a little salt, and a small piece of 'butter, boil up and pour 
over macaroni, and place in the oven to brown slightly. — Dr. Elijah 
Harris, 1730 Forest Ave., Wilmette, 111. 

MACARONI CROQUETTES.— 1 pt. of cold boiled rice, mac- 
aroni, spaghetti or vermicelli. Heat, and moisten with a little 
thick white sauce; add the beaten yolk of an egg, 2 tablespoons of 



428 CHEESE, MACARONI, NUTS & RICE, ETC. 

grated cheese, and salt and pepper to taste. Cool, shape, roll in 
crumbs, dip in egg, roll in crumbs again, and fry. — Mrs. Jas. M. 
Northcott, 807 Forest Ave., Wilmette, 111. 

ITALIAN MACARONI.— When the macaroni has been boiled 
and strained, put it in a saucepan with pepper, a little butter and 
grated cheese. Set it on the fire, and keep stirring until the cheese 
is all melted. Do not let it cook, as the cheese would turn oily. — 
Mrs. Jas. M. Northcott, 807 Forest Ave., Wilmette, 111. 

MEXICAN MACARONI.— Put 1 tablespoon of butter in a 
saucepan, and when melted, stir into it y 2 a can of tomatoes, 1 
small, sweet,* green pepper, seeded and chopped fine, 1 large onion, 
chopped fine, and y 2 a teaspoon salt. Cover, and let cook very 
slowly for about 40 minutes. Then press through a coarse sieve 
and put in a double boiler to keep hot. Boil V\ of a package of 
macaroni for 20 minutes, drain, and pour over it the hot sauce. — 
Mrs. D. E. Allen, 423 9th St, Wilmette, 111. 

MACARONI PUDDING.— Yolks of five eggs, beaten with 4 
tablespoons of powdered sugar, a tumbler of white wine. Boil 
until thick, add 1 teaspoon vanilla, ^ lb. macaroni, arranged on 
dish, pour over mixture and whites of beaten and sweetened eggs 
over top. Dress with chopped almonds and citron on top, and set 
in oven to brown. — Mrs. N. Williams, 4548 Prairie Ave., Chicago, 
111. 

MACARONI OR SPAGHETTI WITH TOMATO SAUCE. 

— Break the macaroni into inch lengths, or the spaghetti into 3-inch 
lengths; or place the ends of spaghetti in hot water, and coil it as it 
softens; cover with plenty of water, and boil until soft, about 45 
minutes generally being required. Stir often to prevent it sticking 
to the kettle. Turn into a sieve and drain thoroughly. Place in 
the serving-dish, and cover with tomato sauce. Also serve grated 
Parmesan cheese with it. This cheese may also be mixed in with 
the tomato sauce.— Mrs. F. A. Lester, Essex Rd., Kenilworth, 111. 

STEWED MACARONI AND CELERY.— y A lb. celery, 1 qt. 
boiling water, 1 qt. milk, 2 oz. butter, 1 oz. flour, 1 pt. liquid in 
which the macaroni and celery have been boiled. Break *4 lb. 
macaroni into pieces about 2 inches long, and put it into 1 qt. of* 
boiling water, with a little salt. Cook for 20 minutes, Wash 2 



COOK COUNTY COOK BOOK 



429 



bunches of celery, and cut it into pieces about 2 inches in length. 
Put into the saucepan with the macaroni. Add 1 qt. milk, and cook 
until the celery is tender — about \y 2 hrs. Strain. Make a sauce 
with 2 ozs. of butter and 1 oz. of flour, and 1 pt. of the liquid. Sear 
son, add the macaroni and celery, and serve. The liquid left over 
should be used for soups and sauces. — Mrs. Arthur W. Allen, 1029 
13th St., Wilmette, 111. 

MACARONI AND TOMATO DISH.— Boil macaroni in salt- 
ed water for 20 minutes, and drain. Have ready 1 cup of onions, 
fried in gravy or butter, also y 2 a cup of grated cheese. Put a 
layer of macaroni in a greased dish, then a layer of cheese, anothe}r 
of macaroni, then fried onions, and 1 cup or more of tomatoes, if 
they are not very juicy, then another layer of macaroni and cheese. 
Sprinkle cracker or bread crumbs over the top, and bake in the 
oven till a golden brown.— Mrs. D, E. Allen, 423 9th St., Wilmette, 
111. 

NUT DISHES 

NUT CHEESE.— Put % lb. almonds, y 2 lb. pine-nuts, y 2 lb. 
of pecans, y 2 lb. of filbert or hazel nuts, y 2 lb. of roasted peanuts 
through the nut grinder. Knead the mixture until it becomes a 
little soft, pack closely into tumblers, or into baking powder boxes, 
and stand at once in a cold place. When wanted for use, hold the 
boxes in hot water, until the nuts are sufficiently warm to slip out 
easily; cut the cheese down into slices, and serve in place of meat. 
—Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. 

NUT CROQUETTES.— Mix 1 cup of bread crumbs with 1 
cup of finely chopped nuts; season with y 2 teaspoon of salt, and a 
dash of pepper; drop in 1 unbeaten egg f and mix thoroughly; roll 
in egg f then in bread crumbs, and fry in hot oil or fat. Vegetar- 
ians would use either olive or cottonseed oil, or cocoanut butter. 
Serve with tomato sauce. — Dr. Elijah G. Harris, 1730 Forest 
Ave., Wilmette, 111. 

NUT HASH. — Use cold steamed nut loaf, and the same amount 
of cold boiled potatoes. Chop the potatoes and the loaf sepa- 
rately, and add to them, after mixing, % as much chopped onion, 
or less. Turn into a frying-pan which contains melted butter, well 



430 CHEESE, MACARONI, NUTS & RICE, ETC. 

covering the bottom, dredge with salt and pepper, and stir fre- 
quently with a knife during the first 10 minutes' slow cooking; let 
the hash brown on the 'bottom, shaking the pan vigorously from 
time to time, and turn out with the browned portion on the top.— 
Dr. Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. 

APRIL NUT LOAF.— Put 1 cup of Brazil nuts through the 
mill. To this add 1 cup of potatoes, 1 cup of hot boiled rice, 2 
eggs, beaten light, the grated rind of 1 lemon, 1 onion, chopped 
fine, a small piece of butter, a sprig of parsley, chopped fine, and 2 
tablespoons of cracker crumbs. Mould into a loaf, pour over all 
2 tablespoons of olive oil and bake in a slow oven. — Mrs. C. Car- 
son, 205 S. 5th Ave., Maywood, 111. 

NUT LOAF. — Mix 3 cups of stale bread or cracker crumbs, 
\y 2 cups of chopped hickory nuts, lj^ cups seeded raisins, J^> tea- 
spoon of salt. Add enough hot water to moisten. Cover and let 
stand 10 minutes, add 1 cup of hot water, and turn into buttered 
pan. Bake 1%. hrs. in moderate oven, and serve cold.— Mrs. F. A. 
Lester, Essex Rd., Kenilworth, 111. 

OTHER USES OF NUTS.— Chopped almonds, pecan-nuts, 
and pine-nuts, or any nut or nuts desired, instead of specified nut, 
may be sprinkled over lettuce and covered with French dressing 
for a dinner salad. Pine-nuts may be stuffed into 'boned meats, 
in place of other stuffings. They may also be added to made meat 
dishes. Or they may be slightly dusted with salt and served the 
same as salted almonds. Nuts may be added to the cream vegeta- 
ble soups; for instance, asparagus soup may be made after the 
ordinary recipe, omitting the butter and flour, and adding 4 table- 
spoons of peanut meal, or 4 tablespoons of pine-nut butter; or one 
may add the mixed butters, and in this way make many varieties. 
An inventive mind will create from these recipes from 50 to 60 
soups. Potato soup, cream of corn soup, cream of pea or bean 
soup, salsify, turnips or carrots, may be used with combinations 
of nuts. Diabetics may use soups made from such vegetables as 
spinach, lettuce, celery and turnip; thicken and flavor them witjh 
almond, pine-nut or desired nut butter. — Dr. Elijah G. Harris, 1730 
Forest Ave., Wilmette, 111. 

BRAZIL NUT BUTTER.— These nuts being very rich in 
fatty matter make the best of all nut butters. They cannot be 



COOK COUNTY COOK BOOK 431 

blanched. With a very sharp, thin knife, trim off the brown skins, 
being careful not to soil the nuts. Grind, pack in glasses, cover, 
and keep in a cool place. — Dr. Elijah G. Harris, 1730 Forest Ave'., 
Wilmette, 111. 

PEANUT BUTTER.— Roast the nuts, shell, and blow off the 
skins. When making it in large quantities it will pay to have a 
bellows for this purpose, or put the peanuts on a coarse towel^ 
cover them with another towel, rub them gently, then blow off 
the skins. If you use salt, dust them lightly with it and grind at 
once. Pack the butter into glass jars or tumblers, cover them, .and 
keep in a cool place. Dilute with water or cream to use. — Dr. 
Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. 

PEANUTS AND RICE.— Have 2 cups rice, well cooked, and 
salted, and while hot stir in 1 cup of peanut butter, stirring until 
all is well mixed. Then add y 2 cup milk, 2 eggs, well beaten, and 
lastly 1 cup cracker crumbs, leaving some to spread over the top. 
Shape into a round loaf, place in a buttered pan and spread the 
remainder of the cracker crumbs over the top. Bake till a nice 
brown, and serve on a hot plate, garnished with parsley. — Dr. 
Elijah G. Harris, 1730 Forest Ave., Wilmette, 111. 

SALTED PEANUTS.— Get raw Virginia peanuts from any 
wholesale house. ' They are usually shelled. There is then a 
brown skin to be removed. Do this by covering the nuts with 
boiling water and letting them stand for 10 minutes. The skins 
can be easily removed then. Next roll the skinned peanuts in a 
soft, dry cloth, until they are quite dry. Then fry them in a fine 
wire basket in deep boiling lard (it is much more satisfactory and 
just as wholesome as cheap olive oil or butter). When they are 
brown spread them upon brown paper to absorb the grease which 
is on and in them. Then sprinkle salt upon them. When cool 
put into a covered mason jar, and they will remain fresh for a 
long time. — Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111. 

NOODLES 

BOILED NOODLES.— Boiled noodles are delicious served 
with any brown sauce, cream, white, Hollandaise, piquante, or 
tomato sauce, and can be used as directed for macaroni. They 



432 



CHEESE, MACARONI, NUTS & RICE, ETC. 



can be bought already made. — Mrs. Win. Daily, 3208 S. Wabash 
Ave., Chicago, 111. 

BUTTERED NOODLES.— Beat 2 eggs slightly, add 2 table- 
spoons of milk, and y 2 a teaspoon of salt. Stir in the flour, enough 
to make a very stiff dough. Knead it till as stiff as possible. Roll 
it out into rectangular pieces, and so thin that you can see through 
it. Lay them on a napkin about y 2 an hr., till they are dry, but 
not brittle. Rub over with a little flour, so that it will not stick. 
Roll up tight and hard, then slice off from the end about Y% of an 
inch thick. Shake them out till long and straight. Put them into 
boiling salted water, stir them at first to prevent them sticking^ 
and cook until they swell and come to the top of the water. Skimi 
them out into a dish for serving. Melt y 2 a cup of butter in a 
frying-pan, put half a slice of bread, crumbled finely, in the butter, 
stir until golden brown, then spoon up butter and bread, and pour 
over the noodles. Pass sap-sago cheese with the noodles. If any 
be left over warm it in butter until a delicate brown, and stir in 3 
or 4 beaten eggs; serve as soon as firm. This makes a nice relish 
for supper. — Mrs. J. S. Alexander, 1003 Central Ave., Wilmette, 
111. 

NOODLES WITH CREAM SAUCE.— Use 2 tablespoons of 
butter, 2 tablespoons of flour, and 1 pt. of milk for the cream sauce. 
Season with 1 teaspoon of salt, % teaspoon of pepper. When the 
sauce is cooked, add Y\ package of noodles, which have been 
cooked in boiling water, salted. — Mrs. B. Haley, 1426 S. Wa'bash 
Ave., Chicago, 111. 

GERMAN NOODLES.— Put 2 cups of dried noodles into 
boiling salted water, let them cook rapidly for 20 minutes, drain, 
and put them in a saucepan with 1 tablespoon of butter, and 1 cup 
of brown sauce, to which has been added 1 tablespoon of reduced 
vinegar, and a few capers, if liked. Serve, when thoroughly heated 
through, and add a little salt and pepper when in the dish. — Mrs. 
M. Gorman, 3856 Cottage Grove Ave., Chicago, 111. 

NOODLES WITH MEAT GRAVIES.— A good luncheon 
dish is made by using the gravy left from the dinner roast, and re- 
heat without boiling. Then add a sufficient quantity of egg noo- 
dles, previously cooked in boiling salted water. — Mrs. M. L. Adl- 
ams, 576 Willow St., Wilmette, 111. 



COOK COUNTY COOK BOOK 433 

ITALIAN NOODLES.— Put 2 cups of dried noodles into boil- 
ing water, salted, let cook 20 minutes, drain, and put in a saucepan 
with 1 tablespoon of butter, and 1 cup of tomato sauce or chutney. 
Season with pepper and salt, and serve on a hot dish, with the top 
well sprinkled with grated cheese.— Mrs. Wm. Patton, 5120 Indiana 
Ave., Chicago, 111. 

NOODLES ESCALLOPED WITH TOMATOES.— After 
the noodles have been cooked, put a layer of egg noodles, and 
then a layer of tomatoes in a dish, until the dish is nearly filled. 
Pour over them a sufficient quantity of cream sauce to moisten the 
contents, and bake 15 minutes. ' Season with salt and pepper to 
taste.— Mrs. C. Jones, 3569 Rhodes Ave., Chicago, 111. 

SWISS NOODLES.— Beat 3 eggs without separating; add 
them gradually to V 2 pt. flour, add salt and pepper to taste, and 
mix well. This dough should drop, not pour, from the spoon. Put 
the mixture in a pastry bag, at the end of which you have a small, 
plain tube. Press the dough out in strips 1 inch long, into a ke title 
of boiling salted water. Cook for \y 2 hrs., drain, dish, pour over 
2 tablespoons butter, melted, dust with 4 tablespoons grated 
cheese, and serve at once. These are all nice served with cottage 
cheese. These noodles lose their lightness if allowed to stand too 
long before serving. — Mrs. B. Hubert, 3733 Elmwood Ave., Chi- 
cago, 111. 

LEFT-OVER NOODLES.— Warm any left-over noodles in 
butter until a delicate brown, and stir in 3 or 4 well-beaten eggs; 
serve as soon as firm. This makes a nice relish for supper. — Mrs. 
Ed. R. Hamilton, 3415 Vernon Ave., Chicago, 111. 

RICE 

BAKED RICE. — Let 1 cup of rice soak several hours, in 2 
cups of warm water. 'Drain, and put in a baking-dish, and cover 
with 3 cups of milk, containing y 2 a teaspoon of salt, Cover the 
dish, and let bake slowly for an fir., or until the milk is absorbed, 
and the separate grains of rice are smooth. — Mrs. Jas. M. North - 
cott, 807 Forest Ave., Wilmette, 111. 

RICE WITH CHEESE.— Arrange alternate layers in but- 
tered baking-dish of boiled rice, grated cheese, butter, and season- 



434 CHEESE, MACARONI, NUTS & RICE, ETC. 

ings. Add milk to half the depth. Cover with buttered crumbs, 
bake until cheese melts and crumbs are light brown. — Mrs. Wm. 
S. Kris, Abbotsford Rd., Kenilworth, 111. 

RICE CROQUETTES.— Put 2 cups rice into a bowl with 2 
tablespoons sugar, 1 well-beaten egg, and grated nutmeg. Roll 
between floured hands into cone shapes, then roll in bread crumbs 
and dip into 1 egg and milk, beaten together, and again in bread 
crumbs. Fry in deep fat.— Mrs. F. A. Lester, Essex Rd., Kenil- 
worth, 111. 

VARIATION I. — Wash y 2 cup rice, cook until tender, drain, 
add water or y 2 cup scalded milk, yolks of 2 eggs, and butter;) 
cool, shape, roll in eggs and crumbs; fry, and put cubes of jelly[ 
on each.— Mrs. Arthur W. Allen, 1029 13th St., Wilmette, 111. 

FRIED RICE. — Steam the rice till done, turn into a perfo- 
rated frying-basket, and pour cold water over and dip into hot fat 
until brown. Or press newly boiled rice into an inch-deep pan, 
cover with a weight, and let it become cold. Cut into 2-incli 
squares, and fry until brown in hot 'butter. Serve* with tomato or 
curry sauce.— Mrs. Arthur W. Allen, 1029 13th St., Wilmette, Illl 

MOULDED RICE.— Boil a cup of raw rice 10 minutes; drain, 
and pour over it, in place of the water, 2 cups of chicken gravy, or 
stock made from chicken, duck or turkey bones, seasoned well; 
with salt, pepper, and onion juice. Set in boiling water, uncov- 
ered, and cook gently until quite dry. Turn into a bowl wet with 
hot water, press down firmly and reverse the bowl upon a ho't 
platter. Pour any stewed, fricasseed or fried meat around, or 
cover the mould with grated cheese, brush all over with beaten 
white of egg, and set upon the top grating of your oven to color 
slightly. The rice may be served without moulding if time does 
not permit. — Mrs. E. I. Ahlesbrooke, 747 Lincoln Ave., Winnetka, 
111. 

SPAGHETTI 

All recipes applying to macaroni may be used for spaghetti. 

THE AUTHOR. 

SPAGHETTI IN CHEESE SHELL.— After the center has 
been scooped from a pineapple, or Edam cheese, save the shell for 



COOK COUNTY COOK BOOK 435 

the serving of spaghetti or macaroni. Boil the spaghetti; drain, 
blanch, and drain again. Twist it around the inside of the cheese 
shell. Make a J4 pt. of cream sauce, and pour it carefully over 
the spaghetti. Stand the shell on a piece of paper in the bottom 
of a 'baking-dish, and bake in a moderately quick oven for 15 or 
20 minutes. Serve on a napkin, and send at once to the table. 
If handled carefully the shell may be used again. The cheese 
shell imparts a delicious flavor to this most sightly dish. — Mabel 
E. Sturtevant, 105 S. Dearborn St., Chicago, 111. 

SPAGHETTI, ITALIAN FASHION.—^ cup of cream, or % 
lb. of butter, 1 clove of garlic, cheese. Chop 2 lbs. lean beef very 
fine; add to it 6 good-sized tomatoes cut' in halves, and the seeds 
pressed out. Add 3 onions, chopped, and y 2 pt. of water, and cook 
slowly for 3 hrs. Drain, and press carefully. Boil, and blanch 6 
ozs. of spaghetti; put it into the strained mixture, add the salt; 
stand it on the back part of the stove to cook for y 2 an hr. Cut a 
clove of garlic into halves, mash it in the spoon with which you 
are stirring the spaghetti; add the cream or butter, heat well, and 
turn on a hot platter. Pass with it grated Parmesan cheese. Beef 
extract may be used in place of meat. — Mrs. Jas. M. Northcott, 807 
Forest Ave., Wilmette, 111. 

SPAGHETTI WITH TOMATOES.— Take y 2 package of spa- 
ghetti and pour enough hot water on to cover. Let boil until soft, 
then put y 2 teaspoon of baking soda in and let boil up, pour off 
the water and cover with cold water until all is chilled. Put initio 
the dish to bake, and add 1 teaspoon of salt. Take y 2 can of 
tomatoes, drain off the juice, and put into a pan and let it come to 
a boil. Add a little salt. Mix a tablespoonful of flour with a little 
water, add to the tomato juice; also put in a tablespoon of sugar, 
When this has become rather thick, pour over the spaghetti and 
put a tablespoon of butter in dots over the top, and put into the 
oven to bake for y 2 an hr. Serve hot.— Mrs. J. W. Marelius, 2329 
Cornelia St., Chicago, 111. 

VARIATION L— Boil y 2 lb. of spaghetti in 2 qts. of boiling 
water, strain, and add 1 pt. of strained tomatoes, 1 small onion, 
chopped fine; season to taste, with salt and red pepper. Set over 
a very small flame for 1 hr. Serve.— -Mrs. T. Martin, 614 S. 7th 
Ave., Maywood, 111. 



436 CHEESE, MACARONI, NUTS & RICE, ETC. 

SPAGHETTI WITH TOMATO AND ONION.— Boil' 1 small 
package of spaghetti, and bleach, chop fine and fry in cu'bed bacon 
(¥2 lb.) 3 medium-sized onions. Stew 1 can tomatoes, with pepper, 
salt and sugar to taste, and a dash of cayenne pepper. Put all to- 
gether, and serve hot. — Mrs. Robert P. Bruce, 405 S. 11th Ave., 
Maywood, 111. 

VERMICELLI 

Vermicelli may be prepared in any of the ways applying to 
Macaroni or Spaghetti. 

THE AUTHOR. 

VERMICELLI IN MILK.— Boil 1 qt. of milk and drop lightly 
into it 6 oz. of vermicelli which has ibeen blanched in boiling water 
to free it from all impurities. Simmer gently, and stir frequently 
to keep it from getting into lumps. When tender, sweeten it, and 
serve. — Mrs. E. D. Kelley, Winnetka, 111. 

SALADS 

ANCHOVY SALAD.— If the flavor of garlic is liked, rub a 
salad bowl with cut garlic. Cover the bowl with crisp lettuce 
leaves. Wash and clean anchovies, and remove skin and bone. If 
salted anchovies are used, soak for an hr. in cold water. The an- 
chovies may be arranged over the lettuce, whole, covered with may- 
onnaise dressing, and garnished with hard-boiled eggs, either sliced 
or put through a vegetable press and sprinkled over. The ancho- 
vies may also be cut into pieces, or into tiny slices crosswise, and 
sprinkled with minced parsley, onion and capers, hard-boiled eggs 
and salad dressing. — Mabel E. Sturtevant, 105 S. Dearborn St., Chi- 
cago, 111. 

APPLE SALAD. — Mix together 1 cup of apples, chopped fine, 
and 1 cup chopped nuts, season with a little cinnamon, garnish 
with whipped cream and bits of jelly, and serve with a fruit dress- 
ing. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

VARIATION I. — Chop apples fine or slice very thin, and mix 
with salad dressing, in combination with any or as many of the 
following as desired, and in the quantities preferred: Orange or 
lemon in slices or small pieces, sliced or halved maraschino cher- 



COOK COUNTY COOK BOOK 437 

ries, or malaga grapes, shredded pineapple, chopped pimentos, 
shredded green peppers, chopped walnuts, blanched almonds, pe- 
cans, filberts, pistachio nuts, chestnuts or hazelnuts. This may be 
served on. crisp lettuce, cress or celery tops with a garnish oi-any 
kind of whole nut meats, slices of fruit, bleached celery tops, sliced 
hard-boiled eggs, or shredded whites; or a slice may be removed 
from the top of large red apples, and the pulp scooped out, the 
shell filled with the salad mixture and the top replaced. Serve on 
lettuce leaves. Where orange forms a part of the salad, the orange 
shell may be used instead of the apple. — Mabel Sturtevant, 105 S. 
Dearborn St., Chicago, 111. 

APPLE AND CREStS.— Pare and core 4 apples into short, 
even sized pieces. Dress with oil, vinegar or lemon juice, salt and 
paprika. Dress the leaves from a bunch of cress in the same man- 
ner. Dispose the apples in a serving dish, with the cress in a 
wreath around it. Serve this salad with game, domestic ducks, 
geese, or roast pork.— Mrs. May C. May, Mayfair, 111. 

APPLE AND GRAPE SALAD.— Peel and cut 4 large, tart, 
apples fine, halve and seed ^ lb. white grapes, mix or arrange in 
layers in a salad howl and just before serving add salad dressing, 
mixed with an equal quantity of sweet cream. — Mrs. Lighthart, 
811 N. 19th Ave., Maywood, 111. 

APPLES AND ONION,— Boil 1 cup of vinegar. If strong 
use half water. Mix 1 teaspoon of mustard, 1 teaspoon of corn 
starch. y 2 teaspoon of salt, y 2 teaspoon of pepper and 1 well-beaten 
egg. Stir this into the boiling vinegar and cook until creamy. 
Pour it over 2 mildly acid apples and 1 onion, chopped fine. Serve 
it with lettuce cups.— Mrs. May C. May, M'ayfair, 111. 

APRICOT SALAD.— Peel and split ripe apricots and serve on 
lettuce with salad dressing made without mustard and with lemon 
juice instead of vinegar. The cavities may be filled with mara- 
schino cherries and nuts, if desired. Bananas, oranges and peaches 
may be used in the same way, separately, or in combination.— Mrs. 
Robert Randall, 908 S. 8th Ave., Maywood, 111. 

ARTICHOKE SALAD.— Cold cooked artichokes, diced or 
chopped, may be served on crisp lettuce or endive with desired 
salad dressing, or in combination with cold boiled tongue, ham or 



438 (JHEESE, MACARONI, NUTS & RICE, ETC. 

any other meat or fowl, truffles cut in bits, sliced, minced or 
chopped, hard-boiled eggs, minced chives, minced garlic, tarragon, 
chervil, parsley, or chopped onions. Young artichokes may 
be quartered and served on lettuce leaves, or served whole with 
the chokes and inner leaves removed and replaced with minced 
parsley and salad dressing. — Mabel Sturtevant, 105 S. Dearborn 
St., Chicago, 111. 

ASPARAGUS SALAD. — Cold cooked asparagus tips and salad 
dressing in combination with minced chervil, sliced radishes, shred- 
ded celery, capers, minced parsley, diced cold potatoes, shredded 
lettuce, diced or sliced cucumbers, diced cold carrots, diced tur- 
nips, cold or raw, cold cooked cauliflower, flowerets, truffles, 
shrimp, lobster, crawfish tails, chicken or any cold fowl. Serve on 
lettuce, cress or celery leaves, and garnish with capers, pimentos, 
radishes or hard-boiled eggs. — Mabel Sturtevant, 105 S. Dearborn 
St., Chicago, 111. 

VARIATION I.— Use only about 3 inches of the tip end, and 
cook in boiling water until tender, and chill thoroughly. Serve on 
a platter, and pass with it a French dressing, served in small dishes 
into which each stalk may be dipped, as desired. — Mrs. H. C. 
Waack, 5435 Ellis Ave., Chicago, 111. 

ASPARAGUS SALAD MOULDED IN ASPIC.— Put a little 
chicken aspic in a charlotte mould standing in ice water; when set, 
arrange upon it slices of hard-boiled egg, and asparagus points. 
Dip cooked asparagus tips in aspic and press against the chilled 
sides of the mould; when firm, fill with alternate layers of aspara- 
gus, mixed with jelly mayonnaise and aspic jelly. Serve on a 
larger mould of the same with lettuce and mayonnaise. — Mrs. 
Chris. Worthington, Des Plaines, 111. 

ASPARAGUS TIPS SALAD.— Tie 12 asparagus stalks in bun- 
dles of 3 and cook in boiling salted water until tender. Remove 
the string. Arrange on 1 head crisp lettuce, on individual plates. 
Cut 1 tomato into 4 rings and slip a bundle of the cooked aspara- 
gus through each ring, place on lettuce and sprinkle bits of finely 
chopped pimento over the whole. Serve with French dressing. — 
Mrs. F. C. Winter, Winnetka, 111. 

BANANA SALAD. — Cut bananas into sections about 3 inches 
long. Roll each piece in salad dressing and then in finely chopped 



COOK COUNTY COOK BOOK 439 

nuts. Serve on a lettuce leaf. Garnish with nut meats and with 
a spoonful of dressing. — Miss Ellen Johnson, 6637 Carpenter St., 
Chicago, 111. 

VARIATION I. — Cut in slices lengthwise, as thick as a dollar, 
arrange so the slices will form a semi-circle, and form a hollow cen- 
ter; pour over them % pt. of grape juice, sweet with sugar, to which 
add 1 tablespoon of lemon juice. Let them get ice cold, then filil 
center with whipped cream, piled high. — Mabel Sturtevant, 105 S. 
Dearborn St., Chicago, 111. 

VARIATION II. — Peel bananas and cut in two lengthwise, 
then cut across in quarters. Roll each quarter in boiled dressing, 
then in finely chopped walnuts. Serve on lettuce leaves. Finely 
chopped apple may be added to the nuts, if desired. — Mrs. J. S. Nor- 
ris, 1314 Forest Ave., Wilmette, 111. 

VARIATION III. — 1 'banana, whole, cut in halves or sliced, 
on a lettuce leaf; pour over salad dressing and add ground peanuts 
over top. — Mrs. Lighthart, 811 N. 19th Ave., Maywood, 111. 

BANANA CROQUETTE SALAD.— Cut bananas into halves. 
Drop into the beaten white of an tgg y then in chopped peanuts : 
Serve on lettuce leaf with salad dressing. — Mrs. Klug, 25 N. 5th 
Ave., Maywood, 111. 

BAVARIAN SALAD.— Boil a head of cauliflower in equal 
parts of milk and water, until tender. Drain and break into small 
pieces, then set aside to cool. Have ready 2 tablespoons of 
chopped olives, and 2 tablespoons of minced hickory nuts. Garnish 
salad bowl' and line it with water cress, dip each piece of cauli- 
flower in the minced olives and nuts and place on the cress. Pour 
over salad dressing, and serve with cheese straws. — Mrs. C. Car- 
son, 205 S. 5th Ave., Maywood, 111. 

BEAN SALAD.— Soak a qt. of beans 3 hrs., and boil them till 
tender, changing water before boiling. When drained and thor- 
oughly cold, put some chopped raw onion, olives and parsley in a 
salad bowl. Use 6 spoons of salad oil to 2 of vinegar. Mix well, 
and serve. — Mrs. E. D. Kelley, Winnetka, 111. 

BAKED BEAN SALAD. — Peel and slice 3 onions very thin; 
put into cold water and press them hard to remove the strong 



440 CHEESE, MACARONI, NUTS & RICE, ETC. 

tasted then drain. Put 1 qt. of baked beans into the salad bowl; 
mix in the onions and 1 heaping teaspoon of salt, J^ teaspoon of 
pepper, 1 teaspoon of white sugar, 2 tablespoons of salad oil, and 1 
cup of vinegar; mix lightly by tossing, and garnish with olives. — 
Mrs. Frank Mullins, Franklin, 111. 

FRENCH BEAN SALAD.— Soak dried French beans in cold 
water over night, drain' and cook in boiling salted water. Cool, 
and mix with French dressing seasoned with onion juice, and serve 
on lettuce, garnishing with stuffed olives. Lima beans and cold 
baked beans may be used in the same way. Any bean salad may 
be sprinkled with minced chives, red or green peppers, parsley, 
pickles or olives. — Mrs. May C May, Mayfair, 111. 

LIMA BEAN SALAD/— -Mix cold cooked Lima beans with any 
preferred salad dressing and combine with any or as many of the 
following, as desired: minced chives, sliced tomatoes, crisp shred- 
ded lettuce, chopped mint, minced onion, parsley, chicken or fowl. 
—Mrs. Clark Mason, Bensen, 111. 

STRING BEAN SALAD.— Cold string beans served with any 
desired dressing make a nice salad in themselves, but may be com- 
bined with minced chives, olives, parsley, thin slices of fried bacon, 
hard-boiled eggs, cold potatoes, cold cooked peas, cold cooked 
cauliflower or artichokes, chopped onions, onion juice, tomato cat- 
sup or chopped herbs. — Mabel Sturtevant, 105 S. Dearborn St., Chi- 
cago, 111. 

VARIATION I. — Remove the strings and ends of 1 qt. of 
string beans, and cook in salted boiling water. When ten- 
der, take out with a skimmer and put them into cold water. Then 
drain them thoroughly. Place them in a salad bowl, put chopped 
parsley, onion, and chervil over them; pour in some French dress- 
ing, and serve. — Mrs. C. J. Jeffries, Winnetka, 111. 

BEEF SALAD. — Dice or shred cold beef, mix with salad dress- 
ing and combine with any or as many of the following vegetables 
as desired: Grated, chopped or sliced onion, tomato, Spanish or 
green pepper, diced cold potatoes, cold peas, cauliflower, turnips, 
parsnips, carrots, minced parsley, shredded lettuce or endive, celery, 
sliced or chopped beets, gherkins, sliced cucumbers, cabbage. — Mrs. 
Clark Mason, Bensen, 111. 



COOK COUNTY COOK BOOK 441 

VARIATION I. — Cold chopped or cubed beef may be com- 
bined with any cold fish or fowl, as shallots, anchovies, sardines, 
salmon, cod, chicken, turkey or duck, and mixed with salad dress- 
ing, and garnished with parsley, olives, capers, hard-boiled eggs, 
horseradish, tomato catsup, chopped pickles or chives. — Mrs. C. E. 
Jefferson, 505 S. 5th Ave., Maywood, 111. 

VARIATION II. — Combine chopped, diced or shredded cold 
beef with any of the following ingredients and salad dressings: 
Horseradish, Worcestershire sauce, tomato catsup, Chili sauce, any 
kind of mixed pickles, garlics, hard-boiled eggs, chervil, tarragon, 
sliced pickles and capers. — Mabel Sturtevant, 105 3. Dearborn St., 
Chicago, 111. 

BEET SALAD.— Add salad dressing to sliced, cubed or 
chopped cold boiled beets, either fresh or pickled, and any of the 
following ingredients desired: Dandelion greens, shredded lettuce, 
string beans, any cold cooked beans, cold potatoes, turnips, carrots, 
parsnips or cauliflower, minced parsley, Spanish onions, cold maca- 
roni, chopped hard-boiled eggs, red or white cabbage, chopped, any 
cold fish, fowl or meat, sliced cucumbers, minced chervil and tarra- 
gon, sliced, chopped, grated or the juice of o'nion, celery or celery 
root, brussels sprouts, asparagus tips, green peas, or nuts of any 
kind. Serve on lettuce, endive, cress or dandelion leaves, or in 
beet cups, made by cutting a slice from the top of boiled beets and 
scooping out the pulp. — -Mabel Sturtevant, 105 S. Dearborn St., Chi- 
cago, 111. 

VARIATION I. — 1 qt. of raw cabbage, chopped fine, 1 pt. of 
boiled beets, chopped fine, \y 2 cups sugar, 1 cup grated horseradish, 
1 tablespoon salt, Yz teaspoon black pepper, cover with cold vine- 
gar, and keep from the air; garnish with curled lettuce, parsley or 
celery. — Eloise Jennings, Winnetka, 111. 

VARIATION II. — Parboil beets, remove the skin, cut into 
thin slices, and stew with small onions in a little gravy, thickened 
with flour and cream. Add a dessertspoon of vinegar, seasonings, 
and a little sugar. Spread the sliced beets on the dish, placing the 
onion between them. Serve with cold cheese and vinegar poured 
over. — Mrs. E. D. Kelley, Winnetka, 111. 



442 CHEESE, MACARONI, NUTS & RICE, ETC. 

VARIATION III.— Boil or bake beets until tender, peel and 
slice, cool and cover with a dressing made of 2 tablespoons of 
butter, a dash of cayenne, boiled up once, and poured over the 
beets as they go to the table. — Mrs. Conklin, 914 N. Sth Ave., May- 
wood, 111. 

BEETS ALADDIN SALAD.— Boil until tender 1 doz. new 
beets, and remove skins with a coarse, dry towel. Boil in a sepa- 
rate vessel a qt. of new peas with 4 new carrots. When dvone, 
drain and chop carrots fine, mix them with the peas. 2 heaping 
tablespoons of butter and the juice of a lemon, salt and pepper 
to taste. Remove center of the beets, and fill the cavity with the 
peas, carrots, etc., then place in steamer over boiling water so that 
they may be heated thoroughly before serving. Garnish with pars- 
ley. The centers of beets may be added to potato salad for sup- 
per.— Mrs. C. Carson, 205 S. Sth Ave., Maywood, 111. 
« 

BEET AND APPLE SALAD.— Wash the beets and boil in 
unsalted water until tender. Drain and slice, sprinkling over them 
salt, pepper and vinegar. Place aside until cold. Pare 2 good- 
sized apples, or enough when chopped to make 2 cups of pulp. 
Chop in a separate howl beets enough to make 1 cup. (Mix the two 
together with 2 tablespoons of oil, garnish with hard-boiled eggs, 
and serve. — Mrs. May C. May, Mayfair, 111. 

BEET AND BEAN SALAD.— Boil y 2 a cup of small kidney 
beans. There should be a cup when cooked. Cook until soft, a 
pt. of tender string beans, cut into inch lengths. Boil tender, 4 
large or 6 small red beets. Let all get cold. Dice the beets. In 
the center of a glass dish heap the beets, next the white, and as an 
outer circle, the green beans. Edge with white "heart" lettuce 
leaves, and pour a French dressing over all. If you use dried 
white beans, soak them for 6 hrs. before boiling. — Mrs. Allan 
George, Park Ridge, 111. 

BERKSHIRE SALAD.— Marinate 1 cup of cold boiled fowl 
cut into dice and 1 cup French chestnuts, broken in pieces, wifth 
French dressing. Add 1 grated red pepper from which seeds have 
been removed, 1 cup of celery, cut into small pieces, and mayon- 
naise to moisten. Trim crackers, 4 inches long by 1 inch wide, 
slightly salted, at ends, arrange on a plate in form of a box, keep 



COOK COUNTY COOK BOOK 443 

in place with red ribbon, y 2 inch wide, and fasten at one corner, 
tying ribbon in a bow. Garnish opposite corner with a sprig of 
holly berries. Line box with lettuce leaves, put in a spoonful of 
salad, and mask with mayonnaise. Any colored ribbon may be 
used, and flowers substituted for berries. — Mrs. W. H. Willis, Glen- 
coe, 111. 

BIRD'S NEST SALAD.— Fashion small nests with cooked 
spinach, chopped, and seasoned with salt, pepper, oil and lemom 
juice. When cold arrange in the nest eggs of Neufchatel cheese, 
flecked with paprika. Shape the eggs with smooth sides of butter 
paddles. Fill in between the nests with dressed lettuce or blanched 
celery tips. Serve with brown bread and butter sandwiches. In 
serving the nests, use a broad-bladed silver knife. — Mrs. D. C. 
Daniels, Arlington Heights, 111. 

BOHEMIAN SALAD.— Cover the bottom of a salad dish with 
crisp lettuce leaves, on these put alternate layers of boiled beets 
and hard boiled eggs, sprinkle with 1 tablespoon of chopped onion, 
and serve with preferred dressing. This is a nice salad to serve 
with braised beef or mutton. — Mrs. W. H. Willis, Glencoe, 111. 

BOLIVIA SALAD.— Add to \y 2 cups cold boiled potatoes, 
cut in l / 2 inch cubes, 3 hard-'boiled eggs, finely chopped, \y 2 tea- 
spoons finely chopped red peppers, \y 2 tablespoons chopped chives. 
Pour over cream dressing, and serve in nests of lettuce leaves. — 
Mrs. W. H. Willis, Glencoe, 111. 

BRAZILIAN SALAD. — Remove skin and seeds from white 
grapes and cut in halves, lengthwise. Add an equal quantity of 
shredded fresh pineapple; apples, pared, cored and cut in small 
pieces; then add one-fourth the quantity of Brazil nuts, broken in 
pieces. Mix thoroughly, and season with lemon juice. Moisten 
with cream mayonnaise dressing. — Mrs. W. H. Willis, Glencoe, 111. 

CABBAGE SALAD.— Chop or shred, a red or white cabbage 
fine, sprinkle with salt, and add salad dressing, garnish with hard- 
boiled eggs, and serve, The chopped cabbage may be. combined 
with the desired choice of chopped or grated onions, sorrel, 
minced, boiled or pickled beets, celery, chopped, cooked celery 
root, or potatoes, chives, sliced tomato, diced cold carrots or pars- 
nips, cubed turnips, cooked or raw minced chevril, chives or pars- 



444 CHEESE, MACARONI, NUTS & RICE, ETC. 






ley, chopped, hard-boiled eggs, tomato catsup, Worcestershire 
sauce, tobasco sauce, minced garlic or sage. Cold fried bacon, any 
chopped cold pork, corned beef, or any other cold meat, fish or 
fowl, in small quantities may also be used. Cabbage salad makes 
an attractive dish when served in beet cups, made by hollowing', 
out boiled beets, from the top of which a slice has been removed. 
The red cup with the white filling makes a nice contrast. If red 
cabbage is used turnips may be used for cups to serve it in, giving 
the opposite effect. — Mabel Sturtevant, 105 S. Dearborn St. Chi- 
cago, 111. 

VARIATION I.— To 1 qt. of finely chopped cab'bage add y 2 
cup of chopped, salted Spanish peanuts. To this mixture add may- 
onnaise dressing. Serve on lettuce. — Mrs. Helen Williams, 6032 
Ellis Ave., Chicago, 111. 

VARIATION II. — Cut cabbage very fine, sprinkle salt and 
pepper over. Cook together 1 cup vinegar, 1 egg t 3 tablespoons 
sugar, a little dash of mustard, and pour over cabbage.— Mrs. 
Chas. F. Miller, 1509 St. Charles Ave.,, May wood, 111. 

CABBAGE AND CELERY SALAD.— Remove the center 
from a very firm, white cabbage. Cut very fine with a sharp knife. 
Keep in ice water for 1 hr. Drain and mix with equal parts of 
celery, cut in small pieces. Add cream dressing and refill the cab- 
bage. Arrange on a folded napkin and garnish with plumes of 
celery and parsley. — Mrs. E. D. Kelley, Winnetka, 111. 

HOT CABBAGE SALAD.— Pull the cabbage apart, scald and 
leave it in hot water for 15 minutes, drain and dry thoroughly. 
Chop in small pieces and moisten with the following dressing: 2 
eggs, 2 tablespoons of sugar, 1 saltspoon of mustard, butter size of 
a nut, 1 cup of vinegar. Mix, and let almost boil, when it will 
thicken. Add salt and pepper. Mix cabbage and dressing while 
the water is hot. — Mrs. E. E. Johnston, Blue Island, 111. 

CANTALOUPE SALAD. — Cut small cantaloupes in two, re- 
move seeds and fill hollow with salad dressing, or scoop out the 
pulp and mix with pounded ice, and refill, covering with salad 
dressing.— Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. 

CARROT SALAD.— Put carrots in cold water for several 
hours before being chopped. To 1 qt. of chopped carrots add }4 



COOK COUNTY COOK BOOK 445 

cup chopped salted peanuts, add mayonnaise dressing, and serve 
on lettuce.— Mrs. Helen Williams. 6032 Ellis Ave., Chicago, 111. 

VARIATION I. — Raw carrots may be shredded, chopped or 
grated, mixed with salad dressing, and combined with any vegeta- 
bles as chopped or cubed raw turnips or cabbage. Serve on let- 
tuce and cover with salad dressing. — Mrs. E. D. Bennett, Bartlett, 
111. 

CARTWHEEL SALAD.— Crisp 1 bunch of lettuce and ar- 
range on individual salad plates. Peel 2 oranges and cut in J4- 
inch slices crosswise. Cut 4 ^4-inch slices of onion crosswise. 
Arrange 1 slice of onion between 2 of orange, place on lettuce and 
pour y 2 cup of French dressing over all. — Mrs. F. C. Winter, Win- 
netka, 111. 

CAULIFLOWER SALAD.— Remove the leaves from 1 large 
cauliflower and boil for y 2 hr. in slightly salted water. Take out, 
drain, and divide it into small branches. Arrange the center of a 
dish, and garnish with strips of pickled beets. Pour mayonnaise 
or cream dressing over, and serve quickly with hot cheese wafers. 
—Mrs. E. D. Kelley, Winnetka, 111. 

VARIATION I.— Separate the sprigs or flowerets of cold 
boiled cauliflower, put into the salad dish a head of lettuce and 
cover it with mayonnaise. Arrange the cauliflower sprigs around 
the dish, heads outward, and serve. Sprinkle with chopped pimen- 
tos, if desired.— Mrs. D. E. Allen, 423 9th St., Wiltnette, 111. 

CAULIFLOWER AND BEET SALAD.— Dress flowers of 
cold cooked cauliflower with oil, salt, pepper and vinegar or lemon 
juice. Dress the shredded outside leaves of a head of lettuce. Cut 
a beet in figures and the chopped trimmings, each separately, with 
the same ingredients. Dispose the lettuce in the center of a serv- 
ing dish, and the carefully drained cauliflower above. Sprinkle 
with the figures cut from the beet, and dispose the chopped beet 
in points around the central mass. Serve mayonnaise in a dish, 
apart _jMrs. F, C. Winter, Winnetka, 111. 

CELERY SALAD. — Slice crisp white celery across the stalk, 
forming crescent-shaped pieces, or chop very fine, and add salad 
dressing, To the above salad may be added any of the following' 



446 CHEESE, MACARONI, NUTS & RICE, ETC. 

ingredients: Sweet or sour apples, malaga grapes, cheese, boiled 
select chestnuts, blanched almonds, any desired nuts, chopped or 
broken, cold cooked beans of any kind, sliced, cubed or chopped 
cold beets, shredded cabbage, diced, cooked or raw carrots or tur- 
nips, cooked cauliflower flowerets, crisp shredded cress, lettuce, 
endive or dandelion, chopped hard-boiled eggs, rose, violet or nas- 
turtium petals, minced parsley, chives, nasturtium seed pods, pi- 
mentos, radishes, cooked peas, chopped onions, cold cooked sau- 
sages, any meat, fowl, fish or game, truffles, sweetbreads, or any 
meat combination. — Mabel Sturtevant, 105 S. Dearborn St., Chi- 
cago, 111. 

VARIATION I.— Pare the stalks from 3 bunches of celery, 
clean them, wipe dry with a napkin, chop, and fill a salad bowl, 
adding a very little salt, pepper, and 3 tablespoons of vinegar. Do 
not use any oil. — Mrs. Robert S. Appleton, 1128 Center Ave., Wil- 
mette, 111. 

VARIATION II.— Boil a cup of milk, thickened with 1 table- 
spoon of corn starch, dissolved in milk. Mix well together 1 
beaten egg, 2 teaspoons of sugar, 1 teaspoon of salt, ^2 teaspoon 
of dry mustard, 1 small pinch of cayenne pepper. Pour this into 
the hot milk a little at a time, stirring constantly. When quite 
smooth take off of the fire and add a tablespoon or more of vine- 
gar, to suit taste. Mix well together and pour over celery, cut 
into very small bits. — Mrs. A. E. Rowland, 506 S. 4th Ave., May- 
wood, 111. 

CELERY, APPLE AND GREEN PEPPER SALAD.— Crisp 
the stalks of celery by letting them stand in very cold water, with 
a slice or two of lemon, y 2 an hr. Cut the stalks into bits, pare 
and cut the apples into slices, and the slices into cubes, sprinkle 
with lemon juice, to avoid discoloring, and also to flavor. Scald 
the pepper from which the seeds and veins have been removed, 
and cut into fine shreds. Mix equal portions of apple and celery 
with such quantity of pepper as is desired. English walnuts, pecan 
nuts or blanched almonds, cut in small pieces, may be added. Mix 
with mayonnaise dressing, whitened with whipped cream, and 
serve on lettuce leaves. — Mrs. May C. May, Mayfair, 111. 

CELERY, APPLE AND PISTACHIO SALAD.— Let apple 
and celery, cut Julienne fashion and sprinkled with lemon juice t 



COOK COUNTY COOK BOOK 447 

stand until chilled. Mix with mayonnaise dressing, to which % 
cup of blanched and pounded pistachio nuts has been added. Gar- 
nish with lettuce and rings of apple. Sprinkled with lemon juice 
to keep them white; decorate with stars of mayonnaise, and halved 
pistachio nuts in rings, cut, cored apples in slices.— Mrs. Clark Ma- 
son, Bensen, 111. 

CELERY CUPS. — Boil some medium-sized celery knobs or 
roots until tender. Drain, peel, and allow to become very cool. 
Scoop out the interior with a small bladed knife and fill the cavity 
thus formed with 1 spoon of peas, mixed with mayonnaise. Place 
on a platter, mask the celery with mayonnaise and garnish with 
parsley. Artichoke bottoms may be served in the same way — 
Mrs. C. E. Worth, Wheeling, 111. 

CELERY, ENGLISH WALNUT AND PIMENTO SALAD. 

—Add y 3 cup of beaten cream to Y A of a cup of mayonnaise, l l / 2 
cups of sliced celery, % of a cup of English walnuts, and 2 chopped 
pimentos, after cutting from the latter some fanciful figures. Ar- 
range in nests of lettuce, garnish each with one of the figures, a 
nut, and celery, and place celery tips between the nests.--Mrs. 
Roger Rawlings, Chicago Heights, 111. 

CELERY JELLY SALAD.— Chop fine a head of celery, in- 
cluding root and leaves. Add a slice of onion, a small carrot, 
sliced, and a sprig of parsley. Simmer to a pulp in water to cover, 
adding more liquid as required. Strain, season with salt and pep- 
per, tint green with color paste or spinach juice, and add enough 
soaked and dissolved gelatine to stiffen. Mould in a 'border mould, 
and fill the center with chicken and nuts, or chestnuts, roasted or 
boiled, and mixed with mayonnaise. Garnish with crisp lettuce or 
cress.— Mrs. D. C. Everitt, 207 S. 6th Ave., Maywood, 111. 

VARIATION I.— Boil for 15 minutes, y 2 a can of tomatoes, 
a tablespoon of grated onion, a bay leaf, and a pinch of celery 
seed. Rub through a sieve, and add y 2 a box of gelatin, soaked, 
and dissolved, and salt and lemon juice to season. Mix with finely 
cut celery and mould in small cups. Serve on lettuce with mayon- 
naise. — Mrs. C. J. Canthorn, Wilmette, 111. 

CELERY AND ORANGE SALAD.— Clean a bunch of celery, 
string a dozen 2-inch pieces and make all crisp in cold water, to 



448 CHEESE, MACARONI, NUTS & RICE, ETC. 

which lemon slices have been added. Wipe the stalks dry, then 
cut into bits and dress with French dressing. Turn onto a serving 
dish. Garnish with slices of sour orange, cut lengthwise of the 
orange, then in halves crosswise, and the curled celery. Serve 
with roast duck.— Mrs. May C. May, Mayfair, 111. 

CELERY ROOT SALAD.— Chop together 3 stalks of celery, 
3 hard-boiled eggs, 2 small onions, y 2 cup vinegar, 3 boiled pota- 
toes, Y2 pt. cream. Season with salt, cayenne and pepper, and 
serve with salad dressing. — Mrs. Klug, 25 N. 5th Ave., Maywood,, 
111. 

CELERY STICKS— Thicken salad dressing with chopped 
nuts and grated cheese; when thick enough to handle fill the 
grooves with crisp, clean sticks of- celery. — Mrs. Conklin, 914 N. 
5th Ave., Maywood, 111. 

CELERY CHEESE STICK.— Cut crisp celery into 4-inch 
lengths, fill the cavity with pimento cheese. These sticks are used 
in place of wafers. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., May- 
wood, 111. 

CHERRY SALAD.— Remove the stones from 1 qt. of ox- 
heart cherries and insert a blanched hazelnut meat in each one, or a 
piece of broken walnut meat. Pour over them the juice of 1 
lemon. Arrange on lettuce leaves and pour mayonnaise dressing 
mixed with whipped cream. The white canned cherries may be 
used instead of fresh ones. This salad is especially appropriate for 
a Washington Birthday entertainment. — Mrs. Jas. M. Northcott, 
807 Forest Ave., Wilmette, 111. 

VARIATION I. — Dissolve 1 box of gelatin, pour over y 2 pt. 
cherries. Serve with meat. — Mrs. Frederic Sharp, 700 S. 3rd Ave., 
Maywood, 111. 

CHEESE AND CELERY SALAD.— Cut blanched celery 
stalks into small pieces; add half the bulk of Edam cheese, broken 
or cut into bits; dress with French dressing; turn into a salad bowl, 
lined with heart leaves of lettuce. For the garnish, remove the 
center from half a tomato, cut the edge in points to simulate the 
petals of a flower, and fill with 2 or 3 celery tips. Serve with bread 
and butter sandwiches. — Mrs. Roger Rawlfngs, Chicago Heights, 
111. 



COOK COUNTY COOK BOOK 449 

COTTAGE CHEESE SALAD.— Mix 1 minced sweet pepper 
or 6 pimentos with 1 pt. of seasoned cottage cheese, and 10 drops 
of onion juice. Make into little balls and serve on lettuce leaves 
with French dressing. Ground nuts may be added, if liked. — Mrs. 
Robert Appleton, 1128 Centre Ave., Wilmette, 111. 

CHEESE AND CURRANT SALAD.— Mash a cream cheese 
with finely chopped lettuce. Shape in balls, arrange on lettuce 
leaves, pour over French dressing, and over all sprinkle the cur- 
rants.— ^Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111. 

CHEESE AND OLIVE SALAD.— Mash a cream cheese, 
moisten with cream, and season with salt and cayenne. Add 6 
olives, finely chopped, lettuce, finely cut, and ^ can pimento, cut 
in strips. Press in original shape of cheese and let stand 2 hrs. 
Cut in slices, separate in pieces, and serve on lettuce leaves, with 
mayonnaise dressings — Mrs. L. C. Crawford, 1003 S. 3rd Ave., May- 
wood, 111. 

CHESTNUT SALAD.— Shell, blanch and boil until tender as 
many chestnuts as needed. Drain and set aside to cool. Boil 2 
eggs hard. Arrange lettuce in a salad bowl, put the chestnuts over 
and then a salad dressing made of lemon juice, olive oil, salt and a 
pinch of sugar. Hold a small sieve over the salad, grate over the 
chestnuts the yolk of an .egg and over all lay the white of the egg t 
cut in rings. — Mrs. E. D. Kelley, Winnetka, 111. 

CHICKEN OR FOWL SALAD.— Trim the remains of a cold 
roast chicken, duck, goose or turkey; wash, dry, and shred the let- 
tuce, and place in the middle of the dish. Put the pieces of chick- 
en on the top, and pour the salad dressing over them. Garnish the 
edge with hard-boiled eggs, cut in rings, sliced cucumber, and 
boiled beet-root, or tomato, cut in slices, or the yolks of the eggs 
may be rubbed through a fine sieve, and the whites chopped fine, 
and arranged on the salad, in small bunches, yellow and white, 
alternately. This salad should not be made long before it is want- 
ed for the table. Sufficient for 4 or 5 persons. — Mrs. I. S. Alexan- 
der, 1003 Center Ave., Wilmette, 111. 

VARIATION I. — Cut up, not too fine, 1 boiled chicken, season 
with salt and pepper, put in an earthen dish with very little of the 
liquor over it, just enough to moisten it. 'Cut about equal quantity 



4S0 CHEESE, MACARONI, NUTS & RICE, ETC. 

of celery into dice, which must also be kept in earthen dish, and 
set in ice chest. When ready to serve, drain the celry thoroughly 
and mix it with the chicken with a silver fork, cut a few olives in 
small pieces and add, also, a few capers. Use mayonnaise dress- 
ing with it or salad dressing without oil. — Eloise Jennings, Win- 
netka, 111. 

VARIATION II. — Dice equal parts of cold cooked chicken or 
veal and mix with the same quantity of sliced celery. Season with 
salt, pepper, and moisten with salad dressing. Arrange in lettuce 
cups or garnish with celery tops, and just before serving add dress- 
ing on top. — Mrs. Conklin 914 Sth Ave., Maywood, 111. 

VARIATION III.— Boil the chicken until it is tender, and 
chop in small pieces, chop also the whites of 6 hard-boiled eggs, 
add an equal quantity of chopped celery, pound the yolks of the 
eggs fine, and add 2 tablespoons of sugar and butter, 1 teaspoon 
of mustard, with pepper and salt to taste. Finally, add half a tea- 
cup of good cider vinegar. Mix thoroughly. Nuts are an im- 
provement and may be ground and blended with the tgg yolks, 
chopped, and added to the celery, or served whole, over the top 
and sides of the mound of salad.— Mrs. Arthur Allen, 1029 13th St., 
Wilmette, 111. 

VARIATION IV.-— Cut cold, boiled chicken into "dice. With 
2 cups of this meat, mix an equal quantity of celery, cut into dice. 
Sprinkle all with salt and pepper. Into 3 tablespoons of oil stir a 
tablespoon of vinegar. Pour this over the chicken and celery and 
toss until well mixed. Line a chilled bowl with crisp lettuce leaves, 
fill with the chicken salad and pour mayonnaise dressing over all. 
—Mrs. H. C. Waack, 5435 Ellis Ave., Chicago, 111. 

VARIATION V. — Remove the skin and fat from fowl, pick 
fine and mix with heads of celery, already chopped. Pour over it 
the dressing.— Mrs. M. L. Adams, 576 Willow St., Wilmette, 111. 

VARIATION VI. — Chop, shred or dice, cold cooked chicken 
and mix with salad dressing, serve on crisp lettuce leaves, endive, 
cress, celery tops or chopped cabbage, and garnish with hard- 
boiled eggs, capers, sliced beets, olives, chopped pickles, nut-meats 
or parsley. Add to the above salad mixture any of the following 
ingredients to taste: Grated cheese, ham, veal, fish, fowl, or any 



COOK COUNTY COOK BOOK 451 

cold meat, sweetbreads or brains, mushrooms, any kind of nuts, 
sliced oranges or lemon, stoned olives, capers, parsley, Spanish 
peppers. Season with curry powder, sage, pepper, mustard, gar- 
lic, celery seed, anchovy paste, bread crumbs, cooked cauliflowerets, 
apple, grapefruit, carrots, cooked or raw, peas, parboiled, and fried 
oysters, truffles, tongue, pimentos.— Mabel Sturtevant, 105 S. Dear- 
born St., Chicago. 

VARIATION VII. — Use by measure twice as much chicken as 
celery; cut the chicken in small cubes, do not chop it, and mari- 
nade with French dressing. When ready to serve, drain, add the 
celery, and mix with mayonnaise dressing. If boiled dressing 
be used, marinate the chicken with part of that, adding more with 
the celery when ready to serve.- — Mrs. Chris. Worthington, Des 
Plaines, 111. 

MOCK CASSEROLES OF CHICKEN.— Select large, smooth, 
tart apples of good flavor and uniform size. Remove core with 
knife. Mince cold chicken fine, season with salt, a dash of cayenne, 
pinch of powdered, thyme, J^ cup of bread crumbs, moistened witti 
3 or 4 teaspoons of sweet cream. Fill each apple, and bake in oven. 
Serve hot or cold, with mayonnaise as a salad. — Mrs. Clark Mason, 
Bensen, 111. 

DUTCH CHICKEN SALAD.— 1 cup each of cold chicken and 
German sausage, cut into dice, J/£ cup each of chopped pickles and 
beets, and 2 cups of cold boiled potatoes, sliced. Add a small her- 
ring, skinned, boned and shredded, 2 chopped hard-boiled eggs, and 
2 tablespoons of capers. Pour over a French dressing, season it 
with mustard, garnish with anchovies, and serve on lettuce. — Mrs. 
Abner Grant, Sherman, 111. 

CHICKEN LIVER SALAD.— Use 6 cooked chicken livers, or 
an equal quantity of cooked calf's liver. Cut into dice and add 4 
hard-boiled eggs, cut into small pieces, and 3 small onions, chopped. 
Mix with French dressing, and serve on lettuce. — Mrs. E. D. Ben- 
nett, Bartlett, 111. 

CHICKEN AND OYSTER SALAD.— Clean, parboil, and 
drain 1 pt. of oysters. Remove tough muscles, and mix soft parts 
with an equal quantity of cold boiled fowl, cut in J^-inch dice:. 



452 CHEESE, MACARONI, NUTS & RICE, ETC. 

Moisten with any salad dressing, and serve on a bed of lettuce 
leaves.— Mrs. E. D. Bennett, Bartlett, 111. 

CLAM AND CELERY SALAD.— Remove skins and black- 
heads from cold cooked clams. Cut clams into small pieces, sea- 
son with onion juice, mix with shredded lettuce or celery, and serve 
on lettuce with French dressing or mayonnaise. Either cooked or 
raw clams may be used. — Mrs. C. E. Worth, Wheeling, 111. 

CLAM AND GRAPEFRUIT SALAD.— Trim cooked clams, 
season with salt, paprika, lemon juice and chill. Mix with grape- 
fruit pulp in pieces of equal size, removing the skin and seeds. 
Pour over a French dressing, made with lemon juice, and serve in 
the grapefruit shells, lined with lettuce. — Mrs. C. J. Canthorn, Wil- 
mette, 111. 

CLUB SALAD.— Chop fine 2 boiled potatoes, 2 artichoke bot- 
toms, 12 mushrooms and 2 truffles. Add 1 stalk of celery, cut fin«e, 
12 shrimps, a cup of cooked asparagus tips, a pinch each of minced 
chervil and parsley, and 3 red Spanish peppers. Cooked oysters, 
sliced olives, and fillets of anchovies may be added. Marinate in 
French dressing, and serve very cold, with mayonnaise. — Mrs. D. 
C. Daniels, Arlington Heights, 111. 

COMBINATION SALAD.— Shred very fine 1 small, firm head 
of white cabbage; cut 4 tart apples in dice-shaped pieces; 6 cold, 
firm cooked potatoes cut the same; J^ cup of English walnuts cut 
in small pieces; 1 teasooon of finely chopped white onion. Toss 
well together with 2 silver or wooden forks (steel will cause the 
apples to turn dark) and pour over this some mayonnaise dressing. 
Place the salad on ice about 1 hr. before using. Serve on lettuce 
leaves. — Mrs. E. D. Kelley, Winnetka, 111. 

A COOKING SCHOOL SALAD.— Shred and soak a cabbage. 
Peel a tomato, cut it into halves and press out the seeds, then chon 
it fine. Remove the seeds from a pepper and cut it into fine shreds. 
At serving time, drain and dry the cabbage. Pare and slice 1 tart 
apple. Put a layer of the cabbage in the bottom of the salad bowl, 
then a little apple, a sprinkling of tomato, pepper, 1 tablespoon of 
chopped onion, then another layer of cabbage, and continue. Baste 
carefully with the dressing, and mix thoroughly. — Mrs. D C. Dan- 
iels, Arlington Heights, 111. 



COOK COUNTY COOK BOOK 453 

CORN SALAD. — Mix any cold cooked corn with salad dress- 
ing, add any cold vegetables, meat, fish or fowl to suit taste; gar- 
nish with sliced hard-boiled eggs; serve on lettuce. — Mrs. F. C. 
Winter, Winnetka, III. 

VARIATION I. — Cooked sweet corn cut from cob, and young, 
tender shelled peas, are all available to make up into salads, to suit 
foods at hand and as judgment and ideas select for proportions. — 
Mrs. L. €. Crawford, 1003 S. 3rd Ave., Maywood, 111. 

CRAB SALAD. — Flake cooked crab meat, mix with salad 
dressing, and serve. For variety, mix with lemon juice, minced 
parsley, chives, celery, chopped hard-boiled eggs, capers, olives. 
— Mrs. A. C. Christy, Glen View, 111. 

VARIATION I. — Fry soft-shell crabs, and serve cold on let- 
tuce with salad dressing or tartar sauce. — Mrs.. A. C. Christy, Glen 
View, 111. 

VARIATION II.— Combine 1 pt. of crab meat, 2 stalks of eel- . 
ery, cut fine, 1 hard-boiled tgg f chopped fine, and 1 tomato, cut into 
small pieces; season with salt, pepper and vinegar; thoroughly mix 
and place in a salad-bowl, garnishing it with crisp leaves of lettuce; 
dress with mayonnaise dressing. — Mrs. C. J. Jeffries, Winnetka, 111. 

CRAB AND CELERY SALAD.— Shred 2 heads of lettuce and 
a bunch of celery and put into a bowl. Mash the hard-'boiled yolks 
of 6 eggs to a smooth paste with oil, adding a teaspoon of dry mus- 
tard. Add the yolks and whites of 2 eggs, beaten separately, and 
thin the mixture with lemon juice and vinegar. Mix thoroughly, 
seasoning with salt and cayenne. Mix a can of deviled crab meat 
with the dressing and lay upon the lettuce and celery. Mix thor- 
oughly in serving. — ;Mrs. iC. E. Worth, Wheeling, 111. 

CRAB AND TOMATO SALAD.— Remove meat from hard- 
shelled crabs; there should be 1 cup. Add y$ cup of celery, cut in 
small pieces, and 6 small tomatoes, peeled, chilled, and cut in quar- 
ters. Mois # ten with mayonnaise. Serve on lettuce leaves and 
garnish with mayonnaise, curled celery, and small pieces of to- 
mato. — Mrs. C. J J. Canthorn, Wilmette, 111. 

CREOLE SALAD.— Season a pt. of hot boiled rice with salt, 
pepper and cayenne, and add 3 green peppers, 3 boiled beets, and 



454 CHEESE, MACARONI, NUTS & RICE, ETC. 

!* ii<l7" i . i 

an onion, minced separately. Serve very cold with French dress- 
ing.— Mrs. W. H. Willis, Glencoe, 111. 

CRESS SALAD. — Mix crisp cress with salad dressing, add 
choice of the following: pepper grass, chervil, mustard leaves, nas- 
turtium blossoms, sliced tomatoes, cucumbers, onion, shredded 
green pepper, celery, shredded lettuce, endive, sour apples, grape- 
fruit, lemon or orange pulp. Garnish with hard-boiled eggs. — Mrs. 
L. C. Crawford, 1003 S. 3rd Ave.,- May wood, 111. 

VARIATION I. — Remove all 'bruised or wilted leaves of wa- 
ter cress, and with the fingers break them into 2-inch lengths. Lay 
the cress in a salad bowl, chop 1 young spring onion very fine, 
strew it over the cress, add a pla^n dressing, and serve. If the 
cress is short, it need not be broken. — Mrs. D. E. Allen, 423 9th 
St., Wilmette, 111. 

CRESS AND CELERY SALAD.— Crisp y 2 bunch lettuce in 
cold water. Cut 1 large bunch of celery into 2-inch lengths and 
cut 6 or 8 J^-inch slits in both ends of each strip. Throw the cel- 
ery into cold water, let it remain 1 hr., or until the edges curl up. 
Rub a small salad bowl with a bit of onion, line with cress, ar- 
range the celery in the cress-lined bowl, garnish with bits of nuts 
and chopped pimento. Pour the French dressing over all just be- 
fore serving. — 'Mrs. F. C. Winter, Winnetka, 111. 

CRESS, CELERY AND WALNUT SALAD.— Arrange a 
wreath of watercress upon a serving dish. Inside this, place some 
fine-cut celery, and in the center pile some meats of English wal- 
nuts, sliced thin. Garnish with sprays of curled celery. Sprinkle 
with salt and pepper, mix thoroughly, and dress with oil; then mix 
again, add half as much vinegar as oil, mix once more and serve. — 
Mrs. F. C. Winter, Winnetka, 111. 

CRESS AND DANDELION SALAD.— The dandelions should 
be fresh and young. Wash the leaves carefully, and drain well. 
Arrange them in a salad bowl with an equal quantity of cress. A 
few thin slices of onion will add much to the salad, oyer which 
should 'be poured a French dressing. — Mrs. L. C. Crawford, 1003 S. 
3rd Ave., Maywood, 111. 

CRESS AND EGG SALAD.— Dress a bunch of cress with oil, 
vinegar, salt and pepper. Cut the whites of 2 hard-boiled eggs 



COOK COUNTY COOK BOOK 4SS 

into eighths, lengthwise, and arrange them on the cress to simu- 
late the petals of a flower. Press a star of mayonnaise dressing in 
the center of the petals. Pass an egg yolk through a sieve and ar- 
range around the dressing. Send to the table in this form, but toss 
together when serving. — Mrs. Frank Mullins, Franklin, 111. 

CUCUMBER SALAD.— Slice cucumbers thin and soak in cold 
water, drain and dry. Mix with salad dressing or rwith thick sour 
cream, highly seasoned with black pepper. If the flavor of garlic is 
desired, .rub a salad bowl with cut garlic, fill with thinly sliced cu- 
cumbers and sprinkle with any of the following ingredients, cover- 
ing with another layer of cucumbers and dressing on top: Minced 
chives, grated onions, lemon juice, cress, celery, mushrooms, 
chopped hard-boiled eggs, Spanish onion, tomatoes, chopped olives. 
—Mabel Sturtevant, 105 S. Dearborn St., 'Chicago, 111. 

VARIATION I.— Soak 1 tablespoon of gelatin in y 2 cup of 
cold water. Add to 3 tablespoons of vinegar, 1 cucumber, chopped 
fine, salt and pepper to taste. Pour over the gelatin and cook un- 
til it is dissolved. Mould and serve with mayonnaise dressing. — 
Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. 

VARIATION II. — Select fresh, crisp, green cucumbers. Pare, 
throw them into cold water for y 2 an hr. Cut into thin slices, 
soak in fresh, very cold water for an hr., drain, cover with French 
dressing, and serve at once. Do not add salt to the water, but, if 
convenient, add a piece of ice. Cucumbers, wilted, are perhaps 
the most indigestible of all vegetables. — Mrs. C. E. Jefferson, 505 
S. 5th Ave., Maywood, 111. 

FRENCH CUCUMBER SALAD.— Peel 3 cucumbers and cut 
into halves lengthwise, taking out the seeds. Place in ice-cold 
water for 1 hr. Chop 1 pt. of watercress and mix with 3 peeled 
chopped tomatoes. Add J / 2 teaspoon of onion juice, T / 2 to 34 of a 
teaspoon of salt and a dash of cayenne pepper. Dry the cucum- 
bers in a napkin, fill them with the 'mixture and lay on lettuce 
leaves. Squeeze over the filling the juice of 1 lemon, 1 tablespoon 
of olive oil, and serve at once. — Mrs. E. D. Kelley, Winnetka, 111. 

VARIATION I. — Peel 4 cucumbers and slice thin layers 
lengthwise until the seeds are reached. Place a layer of cucumber 
slices in a dish, sprinkle with a layer of salt. Repeat until all 



456 CHEESE, MACARONI, NUTS & RICE, ETC. 

sliced cucumbers are used. Allow to stand for several hours on 
the ice. When ready to use remove cucumbers from the liquid, 
spread on a towel and wipe dry. Place in a bowl and add, alter- 
nately, y 2 cup of sweet cream and T A cup of vinegar. Serve on 
head of lettuce or cress. — Mrs. F. C. Winter, Winnetka, 111. 

CUMQUAT SALAD.— Mix sliced cumquats with crisp lettuce 
or endive and serve with French dressing made with lemon juice 
or with mayonnaise made without mustard. Finely cut celery may 
be added, if desired. Garnish with celery tips. — Mrs. Robert Ran- 
dall, 908 S. 8th Ave., Maywood, 111. 

CURRANT SALAD. — Mix currants with mayonnaise dressing 
and serve on lettuce with game. — Mrs. Robert Randall, 908 S. 8th 
Ave., Maywood, 111. 

DAISY SALAD.— Cut the whites of 8 hard-boiled eggs into 
rings and mix the yolks with 1 pt. of good mayonnaise dressing. 
On a platter arrange 16 lettuce leaves in a circle so that every 2 
will be in round or cup-like shape. On these cups arrange the egg 
rings to simulate daisy petals, and heap the yolks in the center. — 
Mrs. D. E. Allen, 423 9th St., Wilmette, 111. 

VARIATION I. — Arrange upon platter in center of leaves of 
lettuce ! /2 of a ripe tomato. Take the white of 1 hard-boiled egg 
and cut with scissors into thin strips in the form of daisy petals 
and lay upon the tomatoes. Put yolks through a potato ricer and 
pile in centers. — Mrs. Jas. M. Northcott, 807 Forest Ave., Wil- 
mette, 111. 

DANDELION SALAD. — Select the young green leaves of 
dandelions; wash, throw them into cold water; drain, dry, and 
serve with French dressing. — Mrs. May C. May, Mayfair, 111. 

VARIATION I.— Wash thoroughly in 3 waters fresh white 
dandelion leaves; drain, and place in a salad-bowl. Mix thorough- 
ly a pinch of salt, */> pinch of pepper and 1 tablespoon of vinegar, 
and add 1 of oil. Pour over the salad, and serve. — Mrs. E. D. 
Kelley, Winnetka, 111. 

HOT DANDELION SALAD.— Wash fresh dandelion in sev- 
eral waters, drain, and arrange in a salad-bowl; season with salt 
and pepper. Break 2 slices of bacon and fry until done, and add 



COOK COUNTY COOK BOOK 457 

the fat and all to the salad. Let 2 tablespoons of vinegar heat, and 
pour it over the salad, and serve. — Mrs. C. J. Jeffries, Winnetka, 
111. 

DE JOHN'S SALAD.— Pare 6 Bartlett pears, care being taken 
not to remove stems. Cut in thin slices, and serve in original 
shapes on lettuce leaves with French dressing. — Mrs. W. H. Willis, 
Glencoe, 111. 

DEVONSHIRE SALAD.— Choose soft, yet firm curd of cot- 
tage cheese, season with salt, pepper and cayenne, and serve on let- 
tuce with mayonnaise. Garnish with nasturtiums. — Mrs. W. H. 
Willis, Glencoe, 111. 

AFTER-DINNER SALAD.— Pare and cut into ^-inch dice 
some rich, tart appjes, and mix with hickory-nut meats. Lay on 
top of tossed-up watercress, and serve with French dressing. — 
Mrs. E. D. Kelley, Winnetka, 111. 

DOMINION SALAD. — 1 teaspoon of onion, chopped fine, 5 
cold boiled potatoes, 3 hard-boiled eggs, chopped, and the tender 
leaves of 2 heads of lettuce, leaving out enough of the inner leaves 
to line the salad-bowl. Pour over salad dressing and mix gently. 
—Mrs. E. D. Kelley, Winnetka, 111. 

DUCK SALAD. — Cut the meat from a cold duck into thin 
strips or into cubes, marinate with salt and pepper and 3 portions 
of oil to 2 of sour orange juice. After standing some hours, drain 
and mix with half the quantity each of orange sections, freed from 
seeds and membrane, and bits of celery; garnish with mayonnaise 
and half slices of orange, from which the peeling has not been re- 
moved. — Mrs. Chris. Worthington, Des Plaines, 111. 

VARIATION I.— Take thin slices of cold cooked duck or 
cut it in dice, season with oil, lemon or orange juice, and mix with 
celery or bits of orange, freed from seeds and membrane. Serve 
with salad dressing and garnish with lettuce leaves and orange 
slices. Diced carrots and beets and onion juice may be added, if 
desired. — Mrs. Joseph King, Kenilworth, 111. 

DUMAS SALAD. — Put into a salad-bowl 1 anchovy and an 
equal quantity of tunny. Mash to a smooth paste with the yolk of 



458 CHEESE, MACARONI, NUTS & RICE, ETC. 

a hard-boiled egg, a tablespoon of oil, and a little French dressing. 
Chop fine the white of a hard-boiled egg and a small fickle, add a 
few stalks of chervil, a little soy, and a wineglass full of whi;t;e 
wine vinegar. Add a few slices each of boiled potato, turnips and 
beets, seasoning with salt and pepper. Mix thoroughly, and serve 
very cold.-^Vlrs. W. H. Willis, Glencoe, 111. 

SALAD A LA DUMAS.— ^Cut into dice cooked beets, pota- 
toes, pickles and raw tomatoes. Serve with French dressing, mixed 
with powdered tgg 3'olks and seasoned with anchovy essence. 
Serve on lettuce, sprinkled with chopped hard-boiled eggs, chervil, 
beets, chives and tarragon. — Mrs. Joseph King, Kenilworth, 111. 

DUTCH SALAD.— y 2 head of cabbage, shredded, 1 onion, 
chopped fine, 1 head of celery, ^ lb. of extra fine bacon, cut in 
dice, about 1 cup of vinegar. Put the bacon in a frying-pan, keep 
shaking it over a hot fire until brown, add vinegar, let boil and 
pour over cabbage, etc., and serve. — Mrs. Robert P. Bruce, 405 S. 
11th Ave., Maywood, 111. 

EAST INDIA SALAD.— Work 2 10-cent cream cheeses until 
smooth. Moisten with milk and cream, using equal parts. Add yi 
cup of grated Young America cheese, 1 cup of whipped cream, 
and % tablespoon granulated gelatin soaked in 1 tablespoon of 
cold water and dissolved in 1 tablespoon of boiling water. Season 
highly with salt and paprika, an<3 turn into a border mould. Chill, 
remove from mould, arrange on lettuce leaves, fill center with let- 
tuce leaves, and serve with curry dressing. — Mrs. D. E. Allen, 423 
9th St., Wilmette, 111. 

EGG SALAD. — Take the required number of cold, hard-boiled 
eggs, slice thin, and lay on lettuce leaves or run the whites and 
yolks separately through a food press and place a layer of the 
whites on the lettuce leaves and then a layer of yolks, and cover 
with salad dressing. — Mrs. Conklin, 914 N. 5th Ave., Maywood,, 
111. 

VARIATION I.— Eggs boiled hard, take the yolks out whole 
and chop the white with some lettuce. Put the yolks through a 
vegetable press and sprinkle over whites and lettuce. Serve with 
salad dressing.— Mrs. D. E. Allen, 423 9th St., Wilmette, 111. 



COOK COUNTY COOK BOOK 459 

EGG AND TOMATO JELLY SALAD.— Cook a pt of toma- 
toes, a bay leaf, a slice of onion, and a stalk of celery 15 minutes; 
add T /i package of gelatin, softened in J4 cup of cold water, then 
strain. Chill 4 cups. Press V 2 a cooked egg, dipped in liquid 
gelatin, against the side of each cup; when set, fill with the jelly. 
Unmold on shredded lettuce, dressed with French dressing. sServe 
with mayonnaise. — Mrs. C. J. Canthorn, Wilmette, 111. 

EGG-PLANT SALAD.— Cut cold boiled egg-plant into dice 
and serve with crisp lettuce and French dressing, — Chopped cher- 
vil or parsley may be sprinkled over it.— Mrs. Frank Mullins, 
Franklin, 111. 

ENDIVE AND EGG SALAD.— Arrange a head of well- 
washed and dried endive on a salad dish with the blanched leaves 
in the center. Dispose about the blanched heart 4 hard-boiled 
eggs, cut lengthwise into quarters. Mix % a teaspoon, of salt, a 
teaspoon of paprika and 6 tablespoons of oil. Stir in gradually 3 
tablespoons of vinegar. Pour over the endive and egg, or use a 
good French dressing. Pass together when serving. — Mrs, F. A. 
Lester, Essex Rd., Kenilworth, 111. 

FARMERS' SALAD.— In spring and early summer, the ten- 
der plant of dandelions make a most appetizing and wholesome 
salad. Pick over and wash carefully, lay in ice-cold water 4 hrs. to 
become crisp. Break coarsely and serve with bacon dressing. 
Fresh made cottage cheese, salt, pepper, vinegar and young onions 
may be added.-— Mrs. D. C. Daniels, Arlington Heights, 111. 

FETTICUS SALAD.— Wash 2 cups of fetticus and dry leaves 
well, add preferred dressing, sprinkle with 1 teaspoon of grated 
onion. — Mrs. Chris. Worthington, Des Plaines, 111. 

FISH SALAD.— Mix any kind of cold fish with pickled gher- 
kins, or any other kind of green pickle. Garnish with slices of 
lemon and some parsley. — Mrs. Robert Apgleton, 1128 Center 
Ave., Wilmette, 111. 

WHITE-FISH SALAD.— Flake cold cooked white-fish, sea- 
son with French dressing, and serve on lettuce with mayonnaise, 
to which a mashed sardine has 'been added. Garnish with sliced 
cucumbers or cubes of cucumber aspic. Finely cut cabbage or 
celery may be added. — Mrs. A. C. Christy, Glen View, 111. 



460 CHEESE, MACARONI, NUTS & RICE, ETC 

FROGS' LEGS SALAD. — Shred cooked frogs' legs and mix 
with shredded lettuce or celery. Serve on watercress or lettuce, 
garnishing with sliced lemon and hard-boiled eggs. — Mrs. Allan 
George, Park Ridge, 111. 

FRUIT SALAD.— Mix together in quantities desired grape- 
fruit, cut in small pieces, grapes, peeled and seeded, and pineapple, 
diced. Serve with salad dressing to which an equal quantity of 
whipped cream and a teaspoon of sugar has been added. — Mrs. D. 
C. Everitt, 207 S. 6th Ave., Maywood, 111. 

VARIATION I.— Dice pineapple and tart apples, peel and 
seed white grapes in quantities desired, mix with white cherries, 
and serve with salad dressing. — Mrs. D. C. Everitt, 207 S. 6th Ave., 
Maywood, 111. 

VARIATION JL— Mix together in quantities desired, diced, 
tart apples, chopped celery, oranges, cut in small pieces, and white 
salad dressing. Sprinkle chopped nuts over top. — 'Mrs. D. C. Ever- 
itt, 207 S. 6th Ave., Maywood, 111. 

VARIATION III.— For each individual salad 1 slice pine- 
apple, 1 slice orange, and candied cherries are necessary. Ar- 
range upon each plate a crisp leaf of lettuce, upon the lettuce a 
slice of pineapple, upon the pineapple a slice of orange, and upfon 
the orange, halved candied cherries. Serve either fruit salad dress- 
ing, mayonnaise or French dressing with the salad. — Mrs. Helen 
Williams, 6032 Ellis Ave., Chicago, 111. 

VARIATION IV.— Slice fine 3 apples, 2 bananas, y 2 bunch of 
celery, 5c walnuts, pinch of salt, 1 tablespoon of sugar. Serve w : ith 
salad dressing, whiten with whipped cream. — Mrs. Klug, 25 N. 5th 
Ave., Maywood, 111. 

VARIATION V. — Into each cup put 3 canned or fresh straw- 
berries, some grated pineapple, a teaspoon each of orange pulp and 
grapefruit, a little syrup from preserved ginger, 1 tablespoon of 
lemon juice, and a little sugar. Fill up the cup with Maraschino 
cherries. Set on the ice until very cold. Eat from the cups. — < 
Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 

VARIATION VI.— -Peel 1 pineapple or use the contents of 1 
can, shred it in small pieces with a silver fork; peel and slice thin 



COOK COUNTY COOK BOOK 461 

6 bananas, and peel, tear into, sections, and seed 4 sour oranges. 
Arrange in a crystal dish in layers, sprinkling sugar between; then 
squeeze over the whole 1 large lemon. Stand in ice box 3 hrs. 
Serve with or without fruit salad dressing, to taste, — Mrs. Conklin, 
914 N. 5th Ave., Maywood, 111. 

VARIATION VII.— Soak a box of gelatin in 2 cups of cold 
water over night; add 2 cups sugar, the juice of 2 lemons and bring 
to a scald; add 1 can of shredded pineapple, 3 oranges, 6 bananas, 
and candied cherries to taste. Serve in lemonade cups with 
whipped cream on top; a salad dressing may be made with the 
cherry juice to serve with it. This makes 4 pts. — Mrs. Conklin, 
914 N. 5th Ave., Maywood, 111. 

VARIATION VIII. — Cut Malaga grapes in halves and remove 
seeds; to 1 lb. of grapes use 2 small apples, cut in dices, J4 cup 
of cut celery, 2 bananas, scraped and cut in small pieces, after 
quartering them, then mix with salad dressing and serve on let- 
tuce. — Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111. 

VARIATION IX.— Take the inside out of a grapefruit, notch 
the edge of the shells and fill with the following sliced fruit: 1 ba- 
nana, 2 oranges, Y* qt. of pineapple, Y* pt. of cherries, % lb. pf 
blanched almonds, juice of 1 lemon, 2 tablespoons of powdered 
sugar. Serve with a dressing made of the juice of the cherries. — 
Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

VARIATION X.— If different kinds of fruits are used cut, 
dice or chop, and let stand together, as the juices drain out th'q 
flavor of one permeates the other; drain off the juices just before 
serving. Always use an equal part of whipped cream and a little 
bit of sugar with any kind of salad dressing for a fruit salad, and 
do not mix with dressing until just ready to serve. — Mrs. D. C. 
Everitt, 207 S. 6th Ave., Maywood, 111. 

TROPICAL FRUIT SALAD.— Peel and slice 6 large oranges; 
peel and split 6 large bananas into pieces %. inch thick. Pare and 
slice 12 peaches and cut into halves and remove the seeds from 2 
lbs. of large Malaga grapes. Mix all these fruits together and 
sprinkle with powdered sugar to taste. Set on the ice until thor- 
oughly chilled. Just before serving beat the whites of 4 eggs, 



462 CHEESE, MACARONI, NUTS & RICE, ETC. 

stiff, with y 2 cup of powdered sugar. Spread this meringue over 
the top of the fruit and serve. — Mrs. Wm. Kies, Abbotsford Rd., 
Wilmette, 111. 

GAME SALAD. — Mix together equal quantities of finely 
sliced celery and chopped, raw, sour apples; serve dressed with 
mayonnaise dressing as an accompaniment to game, or mix with 
an equal quantity of any kind of cold left-over game. — Mrs. Conk- 
lin, 914 N. 5th Ave., Maywood, 111. 

GARDEN SALAD.— With the heart of a head of lettuce mix 
1 handful of sorrel, 1 teaspoon of chopped chives, 2 sprigs chervil, 
4 tarragon leaves or tarragon vinegar. Serve with dressing. — 
Mrs. D. C. Daniels, Arlington Heights, 111. 

GOOSE SALAD.— Mix diced cooked goose with shredded 
celery, bits of sour apple; season with a bit of sage, if desired. 
Sliced potatoes and chopped chives may be added, if liked. Gar- 
nish with hard-boiled eggs. — Mrs. Wm. Kies, Abbotsford Rd., Ken- 
ilworth, 111. 

GRANADA SALAD.— Wash and drain heads of chicory, and 
arrange in a mound in the middle of a dish. Peel rather large 
tomatoes, divide in sections, and place them around the chicory. 
Cut cold hard-boiled eggs in halves, scoop out the yolks, be. care- 
ful not to break the whites, and put them in the mortar and pound 
to a paste. Fill the whites with the paste and arrange them around 
the tomatoes. Season the mixture with salt and pepper; pour 
over the salad some mayonnaise dressing. Serve at once. — Mrs. 
C. J. Jeffries, Winnetka, 111. 

GRAPE SALAD. — Remove the stem, wash and take out the 
seeds of large white or light green grapes with tender skin, tak- 
ing care to preserve the shape of the grape. Fill the grapes with 
any nuts — pecan, hickory, etc. Let cool, arrange on plates and 
spread over a generous amount of mayonnaise. Serve at once. — 
Mrs. Robert S. Appleton, 1128 Centre Ave., Wilmette, 111. 

HALIBUT SALAD.— Flake or chop cold halibut and lay on 
lettuce leaves; cover with sardines. Pour over a salad dressing 
and garnish with sliced cucumbers or cucumber shells filled with 
mayonnaise, hard-boiled eggs or cubes of aspic jelly and bits of 
boiled lobster.— Mrs. A. C. Christy, Glen View, 111. 



COOK COUNTY COOK BOOK 463 

HAM OR TONGUE SALAD.— Arrange thin slices of ham 
upon a platter with a bed of lettuce under it. Cover with slices 
of hard-boiled eggs. Boiled tongue can be used in the same way. 
—Mrs. C. J. JefTries,Winnetka, 111. 

BELGIAN HARE SALAD.— Clean and singe the hare, cut it 
into 3 pieces, put them into a kettle; add slices of onion, a bay 
leaf, and cover with boiling water; boil rapidly for 5 minutes, then 
simmer gently for \y 2 hrs. Cool and remove the meat, cube it 
and mix with an equal quantity of diced celery; add nuts, if liked, 
and serve on lettuce with dressing. — Mrs. E. D. Bennett, Bartlett, 
111. 

HARVARD SALAD.— 'Make lemon, baskets by cutting pieces 
from each lemon, leaving what remains in shape of basket witjh 
handle, remove pulp from baskets and pieces, and keep baskets in 
ice box until ready to fill. With a small wooden skewer make an 
incision in center of each handle and insert a small sprig of 
parsley. Fill baskets with equal parts of cold cooked sweetbread 
and cucumber, cut into small cubes, and y the quantity of finely 
cut celery, moistened with cream dressing. Pare round red rad- 
ishes as thinly as possible, and finely chop parings. Smooth top 
of baskets with chopped parings, the remaining half with finely 
chopped parsley. Arrange red and green baskets alternately on 
serving dish, and garnish with watercress. — Mrs. W. H. Willis, 
Glencoe, 111. 

HERRING SALAD.— Take 6 pickled herrings, remove skin 
and bones, add 6 stalks of crisp celery, 6 apples, 3 hard-boiled eggs, 
meat of y lb. English walnuts; chop these ingredients and add 
paprika, capers, and las*t sufficient mayonnaise to make proper 
consistency. — Mrs. N. Williams, 4548 Prairie Ave., Chicago, 111. 

VARIATION I. — Soak over night 6 milch herrings. Remove 
the skin and bones and rub the milch through a sieve, moistening 
with vinegar. Chop fine y 2 l'b. of cold roast veal, 2 cups of peeled 
and sliced sour apples, \y 2 cups of pickled beets, V\ cup of onions, 
y 2 cup of pickles; add 2 stalks of celery, chopped, y 2 cup of boiled 
potatoes, and 1 cup of almonds. Add the milch, 2 tablespoons 
each of grated horseradish and parsley, and 1 cup each of sugar 
and vinegar. Mix thoroughly and garnish with sardines, pickles, 



464 CHEESE, MACARONI, NUTS & RICE, ETC. 

hard-boiled eggs, beets, olives and parsley. — Mrs. A. C. Christy, 
Glen View, 111. 

VARIATION II.— 8 herrings, \y 2 lb. veal, / 2 of a pickled 
tongue (beef), 6 apples, 6 potatoes, 5 onions, pepper and vinegar, 
mixed. Chop everything separately.— Mrs. C. J. Jeffries, Winnet- 
ka, 111. 

VARIATION III.— Soak 4 herrings in cold water 24 hrs. Re- 
move the skin and bone and chop fine; add 1 chopped onion, 3« 
large, chopped apples, vinegar to suit taste, a pinch of pepper, 1 
teaspoon cream, and chopped pickles or beets. — Mrs. Klug, 25 M. 
5th Ave., Maywood, 111. 

HINDOO SALAD. — Arrange 4 slices of tomato on a bed of 
shredded lettuce. On 2 of the slices pile shaved celery, on the 
opposite slices, finely cut watercress. Garnish with small pieces 
of tomato shaped with circular cutter, and serve with Frencih 
dressing.— Mrs. W. H. Willis, Glencoe, 111. 

HUNGARIAN SALAD.— Mix equal parts shredded fresh 
pineapple, bananas, cut in pieces, and sections of tangerines, and 
marinate with French dressing. Fill banana skins with mixture, 
sprinkle generously with paprika, and arrange on lettuce leaves. — 
Mrs. W. H. Willis, Glencoe, 111. 

IMPERIAL SALAD. — Cook green asparagus tips 1 inch in 
length in salted water; drain and lay in a bowl, season with salt, 
pepper, oil and vinegar; cut some cooked truffles 1 inch long and 
season same as the asparagus. 5^ hr. later lay them on a sieve to 
drain well, and then add to the asparagus and mix with myon- 
naise. — Mrs. E. D. Kelley, Winnetka, 111. 

ITALIAN SALAD.— Slice thin 2 peeled, seedless oranges, 
cutting crosswise with a very sharp knife. Arrange on head- 
lettuce leaves, and serve on salad dressing. — Mrs. W. FT. Willis, 
Glencoe, 111. 

JAPANESE SALAD.— Mix 1 cup of boiled rice with 1 grated 
onion, and pour over while hot French dressing. Stand aside to 
cool. This salad is never served ice cold. Garnish the dish with 
the crisp lettuce leaves. Turn the rice in the center. Press into 
the rice 1 box of sardines, carefully drained from the oil; or 2 



COOK COUNTY COOK BOOK 465 

marine herrings, the backbone removed and the flesh of the fish 
cut into strips. Baste the rice and lettuce with salad dressing. Dusit 
with chopped parsley and send at once to the table. In the spring 
the Japanese garnish this with chopped chives, in the winter with 
shreds of raw beet. To make these shreds, pare the beet and then 
cut it around and around as you would an apple. Roll the strip 
back in the same form, like a compact beet, shave it down into 
shreds and soak in ice water for 30 minutes; drain, shake, and put 
them lightly over the rice.— Mrs. D. E. Allen, 429 9th St., Wil- 

mette, 111. 

p ~- j "•"" v-—- • • 

JARDINIERE SALAD.— Use diced cooked carrots, okra, 
beets, cauliflower, turnips, peas, potatoes, beans and asparagus tips, 
any or all, with lettuce or cress. Sprinkle with minced fine herbs, 
if desired, and serve on lettuce with French dressing or mayon- 
naise. — Mrs. W. H. Willis, Glencoe, 111. 

JUNO SALAD.— Cream 1 Neufchatel cheese, 34 cup chopped 
walnuts and 1 pimento, and form into small balls, place on beds of 
cress, and cover with Ys cup of French dressing. — Mrs. F. C. Win- 
ter, Winnetka, 111. 

LAMB SALAD. — Mix diced or chopped cold lamb, and add to 
chopped capers, a little mint, potatoes, chopped, boiled beef and 
capers or pickles, and salad dressing. — Mrs. C. E. Jefferson, 505 S. 
5th Ave., Maywood, 111. 

VARIATION I. — Steep a bunch of mint in a cup of water 
and strain over a tablespoon of soaked gelatin. Keep warm over 
boiling water until dissolved, and add a few drops of lemon juiced 
and salt and cayenne to season. Put into a mould with alternate 
layers of cold cooked lamb, sliced; cool, turn out, and serve with 
mayonnaise. Or, mix diced cooked lamb and potatoes with may- 
onnaise, and garnish with the mint jelly, cut into cubes. — Mrs!. 
Clark Mason, Bensen, 111. 

LAMB AND GREEN PEA SALAD.— Break, wash and drain 
lettuce leaves and put them into a salad bowl. Chop some cold 
remains of roast lamb or other cold meat, spread it over the top 
of the lettuce, and pour on top a cup of cooked cold peas. Make 
a plain salad dressing with oil, vinegar, and season with pepper 



466 CHEESE, MACARONI, NUTS & RICE, ETC 

and salt. Pour the dressing over the salad, and serve. — Mrs. Wm. 
S. Kies, Abbotsford Rd., Kenilworth, 111. 

LAMB'S QUARTER SALAD.— Wash and dry the leaves of 
fresh lamb's quarter, line the salad bowl and cover with any left- 
over vegetable, meat, fowl, or fish desired. Add salad dressing, 
cover with another layer of lamb's quarter, garnish with hard- 
boiled eggs and nasturtium leaves. Serve with salad dressing. — 
Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

LENTEN SALAD.— 1 cup of apples, crisp and cold, 1 cup of 
celery, crisp and white, 1 cup of Malaga grapes, 1 cup of pecan 
meats, y 2 cup of sliced bananas; cover with mayonnaise dressing; 
prepare the last thing 'before serving, as the fruit discolors by 
standing. — Mrs. E. D. Kelley, Winnetka, 111. 

VARIATION L— Cut 2 pts. of celery in *4-inch pieces, split- 
ting each piece lengthwise; cut 1 pt. of tart apples in small cubes;- 
sprinkle a pinch of cayenne pepper; dissolve 1 spoon of sugar in 
2 tablespoons of lemon juice, 1 teaspoon of chopped parsley. Ad'd 
this to the apple and celery; toss up with mayonnaise. Add 1 
small tablespoon of Parmesan cheese. Serve on lettuce. — Mrs. E. 
D. Kelley, Winnetka, 111. 

VARIATION II.— Line the bottom of the salad dish with 
crisp lettuce leaves. Fill the center of the dish with cold boiled; 
or baked fish, cut into pieces, and pour over it a pt. of mayonnaise 
dressing. Garnish with rings of hard-boiled eggs.— Mrs. D. C. 
Daniels, Arlington Heights, 111. 

LETTUCE AND ONION SALAD.— Place a lettuce leaf on 
each salad plate. Slice 2 small Spanish onions very thin and place 
upon the lettuce. Pour y 2 cup of French dressing over the salad, 
when ready to serve. Serve with celery cheese stick. — Mrs. F. C. 
Winter, Winnetka, 111. 

LETTUCE AND RADISH SALAD.— Place between leaves 
of curly headed lettuce 6 radishes which have been washed, scraped, 
and cut in thin slices. Garnish with round radishes cut to repre- 
sent tulips. Serve with French dressing. — Mrs. John Ward, 6639 
Union Ave., Chicago, 111. 



COOK COUNTY COOK BOOK 467 

LETTUCE AND VEAL SALAD.— Cut V* lb. cold boiled veal 
into strips 1 inch long, sprinkle with salt and pepper; shred a head 
of lettuce and chop 2 boiled eggs, not too fine, and mix together 
with salad dressing. — Mrs. C. E. Worth, Wheeling, 111. 

LETTUCE SALAD.— ^Mix 2 heads of lettuce, y 2 cup of vine- 
gar, salt and pepper, and chopped white of an tgg together in a 
bowl, and sprinkle minced yolk on top. Serve at once. A vin- 
grette dressing makes a nice accompaniment to head lettuce. — i 
Mrs. H. C. Waack, 5435 Ellis Ave,, Chicago, 111. 

LIVER SALAD. — Dice or chop cold cooked liver with an 
equal quantity of finely cut celery and shredded cabbage. Mix 
with salad dressing, and garnish with olives. — Mrs. J. H. Wich- 
mann, 5069 N. Lincoln St., Chicago, 111. 

LOBSTER SALAD.— Drain thoroughly 1 can of lobster, and 
remove every particle of shell, break the meat apart with a silver 
fork, but not too fine, 2 hard-boiled eggs, chopped fine, wash care- 
fully a large head of lettuce, wring a muslin cloth out of cold 
water, and lay the leaves in this. Keep in a cold place till ready 
to serve; put a layer of them in a salad dish, then a layer of the 
lobster, a little of the hard-boiled egg y salt and pepper, pour over 
the salad dressing, then another layer of lettuce, lobster, etc., till 
all is used, pouring dressing over the top. Do not stir. It must 
not be prepared until ready to serve. — Eloise Jennings, Winnetka, 
111. 

VARIATION I.— Pick the meat from the body of a lobster, 
take out the tail part in one piece, and cut it, with the contents of 
the claws, into J4-inch slices. Chop the whites of 2 hard-boiled 
eggs small, and rub the yolks through a hair sieve. Do the same 
with the spawn or coral of the lobster, but mix the soft part and 
any bits with the sauce. Pour the sauce into the bowl, put in a 
layer of shredded lettuce, and place the slices of lobster, with 
quartered hard-boiled eggs, and interspersed with sliced beet and 
cucumber, on the top. Repeat in the same manner until the bowl 
is full, sprinkling the egg and coral over and between the layers. 
Before serving, pour some mayonnaise sauce over the top. Crab 
can be used in the same manner. — Mrs. C. J. Jeffries, Winnetka^ 
111. 



468 CHEESE, MACARONI, NUTS, & RICE, ETC. 

VARIATION II.— Cut the lobster into dice and season with 
2 tablespoons each of vinegar, and oil, 1 teaspoon of salt and a little 
pepper, and let it stand in a cool place for an hr. Line the salad 
bowl with crisp lettuce leaves. Mix the lobster thoroughly with 
mayonnaise, and place it on the lettuce. Serve with toasted crack- 
ers and cheese. — Mrs. C. J. Jeffries, Winnetka, 111. 

MACARONI SALAD.— Break into inch pieces 1 lb. of maca- 
roni, and put into boiling salted water, and cook for 20 minutes. 
Strain through a colander and immerse in cold water to insure 
against becoming pasty. Boil until hard 6 eggs, chop up the 
yolks finely, saving the whites for garnish. Cut into tiny cubes }^ 
cup of cheese, and 1 large green pepper, mix all together with 
macaroni, and turn upon a bed of lettuce. Over the whole pour 1 
pt, of slightly salted whipped cream, with a light sprinkling of 
grated cheese, and serve. — >Mrs. C. Carson, 205 S. 5th Ave., May- 
wood, 111. 

MACEDOINE SALAD.— Cut fine an equal quantity of cold 
cooked vegetables — peas, turnips, beets, beans and potatoes. Add 
a little minced onion, cover with salad dressing, mix lightly, and 
serve cold. — Mrs. E. D. Kelley, Winnetka, 111. 

MACKEREL SALAD. — Drain and rinse a can of mackerel, 
removing skin and bone. Mix with chopped raw onion and pickles, 
and serve with French dressing, using the oil drained from the can. 
—Mrs. A. C. Christy, Glen View, 111. 

MALAGA SALAD. — Remove skins and seeds from white 
grapes; add an equal quantity of English walnuts, blanched and 
broken in pieces. Marinate with French dressing. Serve on let- 
tuce leaves and garnish with Maraschino cherries. — Mrs. W. H. 
Willis, Glencoe, 111. 

MARGUERITE SALAD.— Cut the whites of 6 hard-boiled 
eggs in rings and put the yolks through a strainer and moisten 
with a little dressing. Arrange the whites on lettuce leaves and 
drop the yellow in the center. — Mrs. Conklin, 914 N. 5th Ave., May- 
wood, 111. 

MARSHMALLOW SALAD.— Cut 1 can of pineapple and % 
pound of marshmallows into cubes and mix with 1 cup of pecan 



COOK COUNTY COOK BOOK 469 

meats. Pour over a salad dressing made with lemon juice and 
serve on lettuce leaves with brown bread sandwiches. — Mrs. A. R. 
Thornton, 306 S. 2nd Ave., Maywood, 111. 

MEAT SALAD.— Chicken, turkey, ham, veal— in fact, any 
boiled meat can be made up into salads. Trim and cut up in small 
pieces, add lobster and celery, or cabbage, or cucumbers, also cut 
in small pieces; mix with any preferred dressing, and garnish with 
lettuce, pickles and hard-boiled eggs. — Mrs. Clark Mason, Bensen, 
111. 

MEAT AND POTATO SALAD.— Arrange in alternate layers 
sliced and diced meat and potatoes, season each layer with minced 
parsley, onion, and celery or celery seed. Pour salad dressing 
over, and serve.— Mrs. C. E. Jefferson, 505 S. 5th Ave., Maywood, 
111. 

MEXICAN JELLY.— Peel 4 large cucumbers and cut in thin 
•slices. Put in saucepan with 1 cup cold water, bring to boiling 
point, and cook slowly until soft; then force through a puree 
strainer. Add iy 2 tablespoons granulated gelatin, dissolved in 54 
cup boiling water, a few drops onion juice, 1 tablespoon vinegar, 
a few grains cayenne, and salt and pepper to taste. Color with leaf 
green, strain through cheesecloth, and mould. After removing 
from mould, fill space with tomato mayonnaise. Garnish sides of 
mould with thin slices of cucumber shaped with a small round 
fluted cutter, and on the center of each slice place a circular piece 
of truffle. Garnish around base of mould with small tomatoes, 
. peeled, chilled, and cut in halves crosswise. On each slice of to- 
mato place a circular fluted slice of cucumber, and over all a cir- 
cular piece of truffle. Mayonnaise colored red with .tomato puree. 
—Mrs. W. H. Willis, Glencoe, 111. 

MIXED SALAD. — Dress 1 qt. of shelled shrimps with mayon- 
naise and prepare Y 2 doz. boiled potatoes as for salad, also with 
mayonnaise. Heap the shrimps in a pyramid in the center of a 
platter and surround them with the 4 or 5 raw potatoes, and finish 
with a border of 4 or 5 raw tomatoes. — Mrs. D. C. Daniels, Arling- 
ton Heights, 111. 

SPECIAL MIXED SALAD.— 1 cup each of chopped cucum- 
ber, tomato, y 2 of apples, T / 2 of thinly sliced radishes, 2 tablespoons 



i 



470 CHEESE, MACARONI, NUTS, & RICE, ETC. 

of German pearl pickled onions; mix with 1 cup mayonnaise, and 
serve in bowl with lettuce leaves. — Mrs. D. C. Daniels, Arlington 
Heights, 111. 

MONTE CARLO SALAD.— Remove pulp from 4 large grape- 
fruit, and drain. Add an equal quantity of finely cut celery, and 
apple. Moisten with mayonnaise, pile on a shallow salad dish, ar- 
range around a border of lettuce leaves, and mask with mayon- 
naise. Outline, using green mayonnaise 4 oblongs to represent 
playing cards, and denote spots on cards by canned pimentos or 
truffles; pimentos cut in shapes of hearts and diamonds, truffles 
cut in shapes of spades and clubs. Garnish with cold cooked car- 
rot and turnip, shaped with a small round cutter to suggest gold 
and silver coin. — Mrs. W. H. Willis, Glencoe, 111. 

MUSTARD LEAF SALAD.— Take tender, young mustard 
leaves, wash, clean, and crisp in cold water. Drain dry, and serve 
with salad dressing; shredded lettuce, cress, endive, capers, olives 
or chives may be added, if desired. — Mabel Sturtevant, 105 S. Dear- 
born St., Chicago, 111. 

MUTTON SALAD.— Mix dice of cold boiled or roasted mut- 
ton with mayonnaise dressing; serve on lettuce leaves or with* 
cress, and garnish with capers. Many prefer the English dressing, 
as it is flavored with mint, which is always acceptable with mut- 
ton. — Mrs. F. A/ Lester, Essex Rd., Kenilworth, 111. 

NARRAGANSETT SALAD.— Arrange the cleaned, fine, white 
center of chicory or endive, with peeled, quartered tomatoes, and 
serve with 1 tablespoon chopped parsley, y 2 teaspoon onion, and 1 
finely chopped egg added to French dressing. — Mrs. W. H. Willi?, 
Glencoe, 111. 

NASTURTIUM SALAD.— Use the pods, leaves, flowers, or 
petals alone, or in combination in the proportions desired, and 
serve with salad dressing. — Mabel Sturtevant, 105 S. Dearborn St., 
Chicago, 111. 

NEUFCHATEL SALAD.— Mash 1 Neufchatel cheese and 
moisten with milk or cream. Shape into forms the size of robins' 
eggs. Sprinkle with finely chopped parsley, which has been dried. 
Arrange in nests of lettuce leaves and garnish with radishes. Serve 



COOK COUNTY COOK BOOK 471 

with French dressing.— Mrs, L. C. Crawford, 1003 S. 3rd Ave., May- 
wood, 111. 

NILE SALAD. — \y 2 cups cold boiled or roasted chicken cut in 
cubes. Put Yz cup English walnut in pan, sprinkle sparingly with 
salt, and add % tablespoon butter. Cook in slow oven until 
browned and thoroughly heated, stirring occasionally; remove from 
oven and break in pieces. Mix chicken and nuts and marinate 
with French dressing. Add J4 cup celery, cut in small pieces. 
Arrange on a bed of lettuce, and mask with the following: Green 
or Ravigote mayonnaise. Mix 2 tablespoons cooked spinach, 1 
tablespoon capers, and y 2 cup shallot, finely chopped, 3 anchovies, 
]/ 2 cup parsley, and y 2 cup of watercress. Pound in a mortar until 
thoroughly macerated, then force it. through a very fine strainer. 
Add to desired quantity of mayonnaise dressing. — Mrs. W. H. Wil- 
lis, Glencoe, 111. 

SALAD 1907. — Wash 2 good-sized bunches of watercress, and 
pick from the stems. Stone 1 lb. of Malaga grapes, add to the 
cress, with 1 cup of chopped pimolas (or stuffed olives) and the 
same of chopped celery. Pour over all a French dressing, and 
serve on Romaine leaves.- — Mrs. May C. May, Mayfair, 111. 

A. NOVEL SALAD.— A delicious and dainty salad is made by 
laying a slice of canned Hawaiian pineapple on a lettuce leaf. Heat 
a knife and spread cream or Neufchatel cheese over the pineapple, 
arrange pointed strips of pimento like the petals of a poinsetta 
over the cheese; heap mayonnaise in the center and put a stuffed 
olive on top.— Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. 

NUT SALAD. — 1 head celery, 1 cup walnuts, 6 or 7 large ap- 
ples, mayonnaise dressing. Chop celery, nuts and apples. Add 
mayonnaise mixed with whipped cream. Apples will discolor if 
cut long before using.— Mrs. D. E. Allen, 423 9th St., Wilmette, III 

VARIATION I.— Equal parts of apple, celery and nuts. Cut 
the apples in eighths, pare and cut from the end in thin slices.- 
Split the celery stalks if they are wide, and then lay several to- 
gether and shave off in thin crescents. Use almonds, peanuts, 
pecans, or walnuts. Salted almonds and peanuts may be chopped 
medium fine, pecans and walnuts crumbled, or chopped. Some pre- 
fer to parboil the walnuts and remove the skin; the slight cooking 



472 CHEESE, MACARONI, NUTS, & RICE, ETC. 

softens them somewhat. Use equal parts of each, but almost any 
proportion may be used. Mix with a mayonnaise dressing and 
serve with or without crisp lettuce. Salt and pepper the mixiture 

well -before adding the mayonnaise. — Mrs. Jas. M. Northcott, 

Forest Ave., Chicago, 111. 

VARIATION I. — Chop fine equal parts of celery and pecans, 
English walnuts or hickory nuts, moisten with salad dressing. Se- 
lect tomatoes of uniform size, not too ripe, peel, scoop out true 
center, dust with salt, fill with the nut salad, put a teaspoon of 
salad on top of each one, and a walnut on the top of that. Serve 
on lettuce, leaf. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

NUT AND CELERY SALAD.—Cut 2 cups of celery in line 
shreds in water. Drain and dry, add \y 2 cups of hickory-nut meats, 
broken fine, but not chopped. Serve with French dressing and 
garnish with watercress. — Mrs. E. D. Kelley, Winnetka, 111. 

NUT SALAD.— Break 1 lb. of English walnut meats in halves, 
pour over them boiling water and let stand 5 minutes. Remove 
skins, dry, and let get cold. Arrange the nuts on h*ad lettuce, and 
serve with either French or mayonnaise dressing. — Eloise Jen- 
nings, Winnetka, 111. 

OLIVE SALAD. — Pound 2 anchovies or 1 teaspoon of anchovy 
paste and add them to French dressing. Stone and chop 24 olives 
rather fine. Cut a beet and boiled potato into dice. Chop 1 small 
gherkin. Line a salad bowl with the lettuce leaves; sprinkle over 
the gherkin or cucumber, then the olives, then the beet and potato; 
dust with a level teaspoon of salt, a saltspoon of paprika, a salt- 
spoon of white pepper. Chop 2 hard-boiled eggs very fine, and 
put them over the top of the salad; sprinkle lightly with 4 table- 
spoons of sherry, pour over the French dressing, toss and serve. — 
Mrs. Robert Appleton, 1128 Centre Ave., Wilmette, 111. 

ORANGE SALAD. — Peel and cut 4 oranges into small pieces, 
cover with mayonnaise dressing, and serve on lettuce leaf. This is 
sufficient for 6 plates. Served with roast turkey, chicken, etc. — ■ 
Ellen Johnson, 6637 Carpenter St., Chicago, 111. 

VARIATION I. — Pare 4 sweet oranges and strip off all the 
white skin. Cut into small cubes. Scald a cup of English wal- 



COOK COUNTY COOK BOOK 473 

nuts; strip off the bitter skin and let them get cold. Skin and seed 
Yz a cup of Mfalaga grapes. Mix all these together and lay upon 
lettuce hearts. Cover with a good French dressing. Set on the 
ice until it is chilled through before adding the dressing. This, too, 
should be ice cold and added just 'before serving. Use a "sweet 
dressing" sugar to tase and a glass of sherry. — Mrs. Robert Ran- 
dall, 908 S. 8th Ave., Maywood, 111. 

VARIATION II. — Divide an orange and 2 tangerines into 
their natural sections, removing seeds and membranes. Mix with 
2 sliced bananas, a shredded pineapple, 2 dozen peeled and seeded 
Malaga grapes, and 2 dozen broken English walnut meats. Ar- 
range on lettuce and pour over mayonnaise dressing, made without 
mustard, adding a little whipped cream, if desired. Serve ice cold. 
—Mrs. John Ward, 6639 Union Ave., Chi'cago, 111. 

VARIATION III. — Mixed sliced oranges with salad dressing, 
made without mustard, and serve on lettuce leaves or in orange 
cups, or basket, made from cutting the orange in two crosswise and 
removing the pulp. The cup filled with salad may be set on a let- 
tuce leaf. Orange salad may be served in banana skins. This 
salad mixture may be combined in any proportion desired with any 
or all of the following ingredients: Sliced bananas, broken English 
walnuts, pineapple, seeded white grapes, Maraschino cherries, Mal- 
aga grapes, strawberries, chopped pimentos, finely cut celery, grape- 
fruit, cubes of apple or currant jelly. Serve with a salad dressing 
made with orange or lemon juice, cider or wine, instead of vinegar; 
whiten the top with whipped cream. — Ma'bel Sturtevant, 105 S. 
De'arborn St., Chicago, 111. 

VARIATION IV. — Slice 4 peeled oranges lengthwise, dress 
with 3 or 4 tablespoons of olive oil and 1 tablespoon of lemon 
juice. Arrange the slices in a mound upon a layer of lettuce leaves. 
Dress 1 cup of sliced nut meats with 1 tablespoon of oil, dash of 
salt, and y 2 a tablespoon of lemon juice, and dispose upon the cen- 
ter of the mound. Toss together before serving. — Mrs. J. \\\ 
Wichmann, 5069 N. Lincoln St, Chicago, 111. 

ONION AND TOMATO SALAD.— Wipe and cut a few ripe 
tomatoes into ^-inch slices; peel and slice very thin a Spanisih 
onion. Arrange the sliced onion and tomatoes in layers in a salad- 



474 CHEESE, MACARONI, NUTS, & RICE, ETC. 

bowl and pour over them a plain salad dressing. — Mrs. E. D. Kel- 
ley, Winnetka, 111. 

OYSTER SALAD.— Parboil, drain and cool large oysters. 
Place in a salad-bowl lined with lettuce leaves; add salad dressing 
and any of the following ingredients desired: Finely cut hard- 
boiled eggs, minced olives, parsley pickles, capers, shredded lettuce, 
shredded or cut celery, diced cucumbers, chopped canned mush- 
rooms, chopped pickles, chopped cold meat or fowl. Cover with a 
few oysters, a little grated horseradish, if liked, stuffed olives, 
minced parsley, hard-boiled eggs, sliced, minced or yolks pow- 
dered and whites shredded or oysters crabs. Oyster salad may 
be served on cress or endive instead of lettuce. — Mabel Sturtevant, 
105 S. Dearborn St., Chicago, 111. 

VARIATION I.— Steam 1 qt. of oysters until plump, then 
throw in cold water and cut into halves. Sprinkle with salt, and 
mix with 4 heads of celery, cut in pieces. For the dressing: Beat 
4 eggs to a cream, add ^2 cup of sugar, 1 teaspoon of dry mustard, 
and 1 of corn starch, made smooth in a little cold water, 1 table- 
spoon of butter, then add very slowly to prevent curdling, 1 cup of 
vinegar, a speck of cayenne; cook over steam till thick, stirring all 
the time; when cold add y 2 cup of thick, sweet cream. — Eloise Jen- 
nings, Winnetka, 111. 

VARIATION II.— Let 1 qt. of oysters come to a boil in their 
own liquor, plunge into cold water for a moment to make them 
plump and white, skim out and drain well, season them with 1 table- 
spoon of salad oil, mixed with 1 tablespoon of butter, a little salt, 
pinch of cayenne pepper, and the juice of y 2 lemon. When cold 
put in the ice chest for 1 hr. or so. Set 2 cups of celery, cut in 
dice shapes, in the ice chest till time to serve. Then mix it with 
the oysters, add enough of the "mayonnaise dressing ,, to make it 
of the right consistency. Never stir the salad with a spoon, but 
mix carefully with a silver fork.— Eloise Jennings, Winnetka, 111. 

SALAD. — Remove seeds and slice ripe tomatoes, cut celery into 
inch pieces, whites of hard-boiled eggs, cut in large pieces, cover 
with salad dressing. — Eloise Jennings, Winnetka, 111. 

VARIATION I. — Put 2 heads of celery, cut into tiny pieces,, 
into a saucepan with a little tender cabbage. Pour over enough 
boiling water to cover, salt, and boil for 5 minutes. Take out and 



COOK COUNTY COOK BOOK 475 

put the strained liquor from 1 doz. oysters into a saucepan, boil 
and skim, add a little vinegar and salt. Put in the oysters, and 
cook slowly for a few minutes, until done; take out and turn them 
into a basin to cool; add a little oil and serve. — Mabel Sturtevant, 
105 S. Dearborn St., Chicago, 111. 

PARSNIP SALAD. — Slice cold boiled parsnips and serve on 
lettuce with mayonnaise or French dressing. Garnish with rad- 
ishes or cress. — 'Mrs. A'bner Grant, Sherman, 111. 

PEA SALAD. — Drain 1 cup peas, add salt and pepper, 2 hard- 
boiled eggs, a good-sized head of lettuce. Cover with mayonnaise 
dressing.-— Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. 

PEAR SALAD. — Mix sliced pears with bananas and chopped 
nuts or candied ginger. Serve on lettuce with a salad dressing 
made with lemon juice instead of vinegar and without mustard. — 
Mrs. D. E. Allen, 423 9th St., Wilmette, 111. 

PEPPER SALAD. — Boil and drain some peppers, cut them 
into strips and place in a bowl. For each pt. of peppers use a 
French dressing made of 3 spoons of oil, 1 vinegar, y 2 teaspoon of 
salt and a few drops of onion juice. Serve with crackers as a 
course or with hot or cold meats. — Mrs. C. E. Jefferson, 505 S. 5th 
Ave., Maywood, 111. 

PEPPER GRASS SALAD.— Wash and dry the pepper grass. 
Line a salad-bowl with crisp cress. Pile the pepper grass on this, 
and serve with salad dressing. — Mabel Sturtevant, 105 S. Dearborn 
St, Chicago, 111. 

PHILADELPHIA CREAM SALAD.— Cook and cool quickly 
1 good-sized pair of sweetbreads, pick apart, rejecting all the mem- 
brane, sprinkle with 2 tablespoons of tarragon vinegar, and 1 tea- 
spoon of celery seed. Make a "capon" and put it in a bottom of a 
bowl, garlic side up. Put the' sweetbreads on top, cover the bowl 
closely and stand aside over night. When a'bout ready to serve 
the salad, skin and cut in cubes the meat of a cold, boiled, 4-lb. 
chicken, and mix with the sweetbreads, which have been carefully 
lifted from the garlic. Sprinkle with 1 grated Bermuda onion, 1 
tablespoon of soy, 1 teaspoon of tobasco oil, and 1 teaspoon salt. 
Add Vz lb. Jordan almonds, chopped fine, and a tablespoon of 



476 CHEESE, MACARONI, NUTS, & RICE, ETC. 

lemon juice. Whip y 2 pt. of thick cream to a very stiff froth, and 
at the last moment fold it into % pt: of mayonnaise dressing, and 
mix half of it with the chicken. Cover salad-dish with the crisp 
leaves of 2 head lettuce. Put chicken in the center and cover the 
top with the remaining mayonnaise. Garnish with ripe olives and 
]/ 2 cup of dry pinon-nuts. Reserve the "heart" of 1 head of let- 
tuce for the center of the dish. — Mrs. W. H. Willis, Glencoe, 111. 

PIG'S FEET.— -Boil pickled pig's feet until tender, drain, cool, 
and pick the meat from the bones. Mix with finely cut celery or 
cabbage or potatoes, and serve with French dressing.— Mrs. Allan 
George, Park Ridge, 111. 

PIMENTO SALAD.— Mix shredded pimentos with quartered 
hard-boiled eggs, sliced olives, pearl onions, and grated or sliced 
celery. Serve on lettuce with salad dressing. — Mrs. Robert S. Ap- 
pleton, 1128 Centre Ave., Wilmette, 111. 

VARIATION I. — Mix canned red pimentos with finely cut 
olives and celery. Season with grated onion, and serve on lettuce 
with mayonnaise. — Mrs. Jas. M. Northcott, 800 Forest Ave., Chi- 
cago, 111. 

PIMENTO AND PEA SALAD.— 1 can of peas, V/ 2 cups cel- 
ery, cut small, 2 good-sized sweet pimentos, shredded with shears, 
mix all and pour over it a good boiled mayonnaise dressing. — Mrs. 
Robert P. Bruce, 405 S. 11th Ave., Maywood, 111. 

MOCK PINEAPPLE SALAD.— Peel, core, and cut into thin 
slices crosswise 4 sound apples. Peel 2 oranges, remove the thick 
outside white pulp, slice a little thicker, crossing, than the apples, 
removing the seeds. Lay a slice of orange upon a slice of apple. 
Place the slices in a circle in a glass dish. Pour over the juicei 
from the fruit. Sift white sugar and the juice of a lemon over it. — • 
Mrs. E. D. Kelley, Winnetka, 111. 

PLANTATION SALAD.— Peel and cut very fine 1 large cu- 
cumber, 1 green onion, 1 bunch of red raddishes, and shred 1 head of 
lettuce; mix all together with 1 teaspoon of salt and % teaspoon of 
pepper and 1 well-beaten egg. Brown a tablespoon of bacon, cut 
into dice, in a pan over the fire, add % cup of cider vinegar with j/ 2 



COOK COUNTY COOK BOOK 477 

cup of water. Mix all together, and serve.— Mrs. E. D. Ke-lley, 
Winnetka, 111. 

POMPADOUR SALAD.— Marinate cooked artichoke bottoms 
in French dressing, drain, and cover with macedoine mixed with 
mayonnaise. Serve on lettuce, garnishing with truffles. — 'Mrs. W. 
H. Willis, Glencoe, 111. 

PORK SALAD.— Shred cold roast pork and mix with finely 
cut celery and mayonnaise. A little sliced sour apple may be add- 
ed. Roast pork may be added to any chicken salad, or pork chops 
may be boiled with chicken cooked for salad.— Mrs. Clark Mason, 
Bensen, 111. 

POTATO SALAD.— Slice, dice, or chop cold boiled potatoes. 
Mix with the desired dressing and combine with any or all of the 
following mixtures desired: Diced, chopped or sliced boiled beets, 
chopped pickles or olives, baked beans, chopped or sliced onion, 
cooked carrots, finely cut celery, chopped apple, finely cut red 
or green peppers, shredded red or white cabbage, crisp cucumbers, 
drained peas, finely cut walnuts, or any kind of nut meats, chives 
finely cut ham, bacon, chicken, fish or other cold meat, tomatoes, 
chopped, cooked mushrooms, sliced radishes, hard-boiled eggs, 
diced or chopped turnips or carrots, parboiled oysters, cooked 
shrimps, herring, sardines, or anchovies, cut in small pieces. Sea- 
son with potato salad with any of the following ingredients: 
Minced onion, parsley, minced chives, chervil, parsley, mus- 
tard, sugar, sage or minced fine herbs. If the flavor of 
garlic is desired rub the salad-bowl with cut garlic before 
putting in the salad. Serve on lettuce, cress or endives," 
moistened with hot water, tarragon, vinegar, cider, red wine, claret 
or beet vinegar. Garnish with sliced hard-boiled eggs or beets, or 
a sprinkling of minced pickle, parsley, fine herbs, anchovies, beets, 
parsley or chives. — Mabel Sturtevant, 105 S. Dearborn St., Chi- 
cago, 111. 

VARIATION I.— Mix a pt. of cold boiled potatoes, sliced, 
with 2 tablespoons of pickles beet, chopped fine, and 1 tablespoon 
each of shredded anchovy and smoked herring. Season with 
minced parsley, chervil, chives and capers, and pour over a French 
dressing seasoned with tomato and mushroom catsup. Moisten 



478 CHEESE, MACARONI, NUTS, & RICE, ETC. 

with ice water, if the salad is too dry, and season to taste with 
pepper. Serve ice cold. — Mrs. Joseph Arus, 325 12th St., Wilmette, 
111. 

VARIATION II.— Use 6 cold potatoes, boiled with the skins 
on, diced, 1 medium-sized onion, chopped fine, a tablespoon of- 
chopped parsley. Mix with salad dressing. Serves 4. — Mrs. Conk- 
lin, 819 N. 5th Ave., Maywood, 111. 

VARIATION III.— Boil 6 eggs until the yolks are mealy. 
Boil 1 doz. potatoes in the jackets. Peel eggs and potatoes, and 
cut in dice, add 2 sliced onions. Put a layer of eggs, then one of 
potatoes, until all is used. Pour over it some cream salad dress- 
ing.— Mrs. E. D. Kelley, Winnetka, 111. 

VARIATION IV.— Cut in thin slices cold boiled potatoes. 
Make a dressing of equal parts of salad oil and vinegar, a small 
teaspoon of salt, a small pinch of red pepper, 4 drops of onion' 
juice, chopped or shredded or grated onion, to taste; turn this over 
the potatoes, and mix carefully. Garnish with chopped parsley, 
carrots or beets. — Mrs. S. J. Walsh, 4442 Langley Ave., Chicago, 
111. 

VARIATION V.--Pare 6 large potatoes, boil till done, slice 
hot, add a small white onion, cut into bits; cut breakfast bacon into 
small bits, 1 cup, fry it to a light brown, remove meat and stir 3 
tablespoons of vinegar, to make a sour gravy, add bacon, then com- 
bine all, and serve. — Mrs. John Hansen, 1408 S. 8th Ave., May- 
wood, 111. 

HOT POTATO SALAD.— Chop fine cold potatoes and 3 on- 
ions, add 2 raw eggs, 2 hard-boiled eggs, chopped fine, 1 teaspoon 
of salt, Y^ of mustard, and 1 cup vinegar. Mix all together, bring 
to a boil, and serve hot. — Mrs. Leslie V. Warren, 211 S. 8th Ave., 
Maywood, 111. 

VARIATION I.— ^Slice thin 8 boiled potatoes while hot, peel 
and cut up 3 large onions into small bits and mix with the pota- 
toes; cut up some breakfast bacon into small bits, sufficient to fill 
a cup, and fry it a light brown; remove the meat and into the 
grease stir 3 tablespoons of vingar, making a sour gravy, whiah, 
with the bacon, pour over the potatoes and onions; mix lightly, 



COOK COUNTY COOK BOOK 479 

serve hot. Cold left-over potatoes may be used for this, either 
pouring the hot gravy or dressing over or warming the potatoes 
up in it. — Mrs. John Murray, 1414 S. 8th Ave., Maywood, 111. 

POTATO SALAD WITH NUTS.— Mix hickory-nuts and par- 
tially cold, sliced potatoes, and a trifle of chopped onion. Pour 
over them any salad, mayonnaise, if preferred, rich. Garnish with 
chopped parsley, cold 'boiled beets and sliced lemons. — Mrs. E. D. 
Kelley, Winnetka, 111. 

POTATO, ONION AND CELERY SALAD.— Cut into 14- 
inch squares 3 boiled potatoes, 2 heads of celery, cut fine, and 1 
onion. Use mayonnaise dressing to cover. — Mrs. E. D. Kelley, 
Winnetka, 111. 

PRAWN SALAD.— Remove the skins and heads' of cold boiled 
prawns and serve with salad dressing made with lemon juice^ 
sprinkle with minced parsley, and serve on lettuce. Finely cut 
celery may be added in half proportion to the prawn. — Mrs. A. C. 
Christy, Glen View, 111. 

QUINCE SALAD.— Peel and slice ripe quinces and serve on 
lettuce with French dressing, seasoning with minced chives, mar- 
joram, and mint. — Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 
111. 

RADISH SALAD.— Scrape the radishes, cut into very thin 
slices, and put into a salad bowl. Peel and slice a fresh cucumber, 
and put. in with radishes. Mix in equal quantities salad oil and 
vinegar, season with salt, pepper, and a speck of sugar; pour the 
mixture over the salad. Sprinkle over chopped capers, and serve. — 
Mrs. E. D. Kelley, Winnetka, 111. 

RADISH AN CELERY SALAD.— Cut 1 bunch of celery in 2- 
inch lengths. Slash J^-inch and J4-inch apart on each end. Throw 
into ice water and allow to stand 2 hrs. The cut ends will curl up : . 
Wash, wipe and slice 6 tender radishes in thin circular slices, leav- 
ing the peel on for the color. Rub the celery bowl with onion and 
line the bowl with the lettuce leaves, which have been crisped 
in ice water. Arrange the radishes on the lettuce leaves, then add 
a layer of celery; continue until all are used. Pour %. cup French 



480 CHEESE, MACARONI, NUTS, & RICE, ETC. 

dressing, cover all, taking care each portion is marinated. — Mrs'. 
J. S. Alexander, 1003 Centre Ave., Wilmette, 111. 

ROMAINE SALAD.— Pick over and let stand in cold water 
crisp heads of romaine, then shake dry, add 1 teaspoon of grated 
onion to each cup of dressing, French is preferred. — Mrs. W. H. 
Willis, Glencoe, 111. 

SALMAGUNDI SALAD.— Arrange on a platter in separate 
groups chopped veal or chicken, hard-boiled eggs, chopped sepa- 
rately, sardines, or anchovies, tongue, pickled beets or red cabbage, 
chopped pickles or capers, and parsley or cress. Garnish with let- 
tuce and serve with French dressing. — Mrs. Abner Grant, Sherman, 
111. 

SALMON SALAD.— Cut 3 large cold boiled potatoes fine, 
chop 2 bunches of celery. Mix with salad dressing and serve with 
4 hard-boiled eggs, quartered, and imbedded in the top. — Mrs. 
Conklin, 914 N. 5th Aye., Maywood, 111. 

VARIATION I. — Shred or flake cold cooked or canned sal- 
mon, and mix with salad dressing. Add to this any or all of the 
following: Cold boiled potatoes, diced or chopped, diced or sliced 
cucumbers, celery, chopped pickles, broken nuts, hard-boiled eggs, 
chopped olives, capers, and pickle, small gherkins, shredded red 
or white cabbage. Season with lemon juice, minced parsley 
and cayenne. Garnish with sliced cucumbers, sliced hard-boiled* 
eggs, olives and anchovies. — Mabel Sturtevant, 105 S. Dearborn 
St., Chicago, 111. 

VARIATION II. — Pick the salmon to pieces and add twice as 
much celery as fish, and mix well. Serve with salad dressing. — i 
Mrs. D. E. Allen, 423 9th St., Wilmette, 111. 

SALMON AND CUCUMBER SALAD.— Lay a cooked sal- 
mon steak on bed of lettuce leaves, and cover with thinly sliced 
cucumbers. Garnish with nasturtiums or cucumbers aspic, and 
serve with French or mayonnaise dressing. — Mrs. C. E. Worth, 
Wheeling, 111. 

SARDINE SALAD. — Mix sardines with hard-boiled eggs, 
chopped fine, add some chopped parsley, and lay over the top some 






COOK COUNTY COOK BOOK 481 

sliced lemon; garnish with lettuce, chopped fine, and wet in vine- 
gar. — Mrs. C. J. Jeffries, Winnetka, 111. 

VARIATION I. — 1 box of sardines, chopped fine, the yolks of 
2 hard-boiled eggs, stirred with the oil of the sardines, the whites 
chopped; juice of 1 lemon, slice lemon on top. — Eloise Jennings, 
Winnetka, 111. 

VARIATION II. — Skin, flake, and bone sardines and mix with 
salad dressing. Serve on lettuce leaves. Mix to taste with mashed 
yolks of hard-boiled eggs, chopped olives, chopped pickles, or 
gherkins, finely cut celery, diced, cooked potatoes, sprinkled with 
lemon juice or add a salad dressing made with it, or a sour mayon- 
naise. Garnish with boiled beets, olives, pickles, chopped, small 
gherkins or hard-boiled eggs. — Mabel Sturtevant, 105 S. Dearborn 
St., Chicago, 111. 

SAVOY SALAD. — Chop fine 1 medium-sized head of cabbage, " 
mix with it 2 tablespoons of chopped celery and 1 tablespoon of 
finely minced onion. Whip 1 cup of thick, sour cream (that has 
soured quickly and is not too old), add the juice of J/2 lemon, 2 
tablespoons of vinegar, 1 scant teaspoon of salt, 1 saltspoon of pap- 
rika, pepper, and a teaspoon of sugar. Mix thoroughly with the 
cabbage, and add more salt, if needed, but do not sprinkle the salt 
or cabbage before moistened with the dressing, as that toughens 
it. Put on ice until ready to serve. — Eloise Jennings, Winnetka, 
111. 

SCALLOP AND TOMATO SALAD.— Clean 1 pt scallops, 
parboil and drain. Add juice of 1 lemon, cover and let stand 1 hr. 
Drain, dry between towels, sprinkle with salt and pepper, dip in 
flour, egg f and stale bread crumbs, fry in deep fat, and drain on 
brown 'paper. Cool, cut in halves, marinate with dressing, and 
serve, garnished with sliced tomatoes and watercress. Dressing: 
Mix 1 teaspoon finely chopped shallot, 24 teaspoon salt, % tea- 
spoon paprika, 2 tablespoons lemon juice and 4 tablespoons olive 
oil. — Mrs. C. J. Canthorn, Wilmette, 111. 

SHADDOCKS. — Shaddocks are halved, the pulp scooped out 
and the pith removed. The pulp is then returned to the fruit and 
a French dressing is poured over it. — Mrs. A. C. Christy, Glen 
View, 111. 



482 CHEESE, MACARONI, NUTS, & RICE, E^C 

SHAD ROE AND CUCUMBER SALAD.™ Gently simmer a 
shad roe with onion and bay leaf in salted acidulated water 20 min^ 
utes; cool, cut in slices and cubes and marinate with French dress- 
ing made with onion juice; to the cubes of roe add a cucumber, cut 
in cubes, and mayonnaise to moisten. Dispose the salad upon a 
bed of heart leaves of lettuce. Garnish the long sides with sliced 
cucumber, and the top with sliced roe and chillies. — -Mrs. C. E. 
Worth, Wheeling, 111. 

SHRIMP SALAD.— Wash and drain 1 can of shrimps and 
break into pieces not too fine/ Reserve a few whole ones. Cut 
equal quantity of celery in pieces 34 mcn long; wrap in a piece of 
muslin wrung out of cold water and keep in cold place away from 
the air until ready to serve. When ready to serve, mix carefully 
with salad dressing. Arrange lettuce leaves on a platter. Put a 
spoon of salad on each leaf and lay one of the whole shrimps on 
this. Serve at once. — Eloise Jennings, Winnetka, 111. 

VARIATION I. — Wash 1 can shrimps and 1 can of peas in 
cold water. Mix and serve with one-half salad dressing and one- 
half whipped cream. The peas make a good substitute for celery 
when it cannot be procured. — Mrs. Conklin, 914 N. 5th Ave., May- 
wood, 111. 

VARIATION II. — Mix well together 1 qt. shrimps, chopped 
fine, 3 hard-boiled eggs. Add salt and pepper to taste. — Mrs. Pitt, 
240 S. 20th Ave., Maywood, 111. 

VARIATION III. — Break shrimps into pieces, marinate with 
French dressing 1 hr. At serving time add equal quantity of cel- 
ery, cut in ^-inch lengths or chilled cubes of cucumbers, mix with 
mayonnaise dressing and heap on lettuce, garnish with slices of 
cucumbers, marinated with French dressing. — Mrs. Robert S. Ap- 
pleton, 1128 Centre Ave., Wilmette, 111. 

SHRIMP AND ASPARAGUS SALAD.— To 1 cup of shrimps 
add 2 cups of cold cooked asparagus tips, and toss lightly together. 
Season with salt and pepper. Make a dressing of the yolks of 3 
hard-boiled eggs, rubbed through a sieve, and sufficient oil and 
vinegar to make the consistency of cream, using twice as much oil 
as vinegar. Pour over the asparagus and shrimps. — Mrs. C. E. 
Worth, Wheeling, 111. 



COOK COUNTY COOK BOOK 483 

SHRIMP AND CUCUMBER SALAD.— Break the shrimps in 
pieces and marinate with French dressing. At serving time, add 
an equal quantity of chilled cubes of cucumber; mix with mayon- 
naise dressing. Shape into a mound and cover lightly with whole 
shrimps and the heart leaves of lettuce. Surround with sliced cu- 
cumbers, dressed with French dressing, flavored with onion juice. — 
Mrs. C. J. Canthorn, Wilmette, 111. 

SORREL SALAD.— Gather the tender tops when they first 
sprout, .freshen them and drain thoroughly; place them in a salad 
bowl, and add half the quantity of tender celery, broken into short 
lengths, a very little garlic, and lastly, a French dressing. Garlic 
grows wild in many parts of the country, and the tops are very; 
tender and delicate. — Mabel Sturtevant, 105 S. Dearborn St., Chi- 
cago, 111. 

SOUTHERN SALAD.— Mix 2 cups of cold boiled rice with 2 
chopped hard-boiled eggs, and blend well with mayonnaise dress- 
ing; serve on crisp lettuce, garnished with sliced eggs, beets and! 
olives.— Mrs. W. H. Willis, Glencoe, 111. 

SPANISH SALAD.— Take the yolks from the whites of 3 
hard-boiled eggs. Chop the whites fine, or put them through a 
vegetable press; then put through the yolks. Chop 1 onion very 
fine. Scrape the skin from 1 box of sardines; cover them with 
vinegar, and let stand for 15 or 20 minutes. Empty 1 can of 
shrimps; wash and dry them, and sprinkle with 3 or 4 tablespoons 
of vinegar. Cover a round plate near the edge with crisp lettuce' 
leaves, arrange on top the sardines, tails in; inside of the sardines 
a row or ring of shrimps, using all; inside of this a row of th ; e 
white of the egg, then one of the yolks, fill the center with chopped 
parsley, chopped gherkins, a tablespoon of capers, and baste the 
whole with French dressing, to which 1 tablespoon of tomato cat- 
sup is added. Serve at once.— Mrs. W. H. Willis, Glencoe, 111. 

SQUASH SALAD. — Young squashes smaller than an egg, and 
boil in salted water with a pinch of soda. Drain, cool and slice, 
and serve with French dressing, which may be seasoned with sage. 
— Mrs. May C. May, Mayfair, 111. 

STURGEON SALAD.— Remove the brown skin and fat from 
y 2 lb. of smoked sturgeon and cut into dice. Add 1 cup of diced 



484 CHEESE, MACARONI, NUTS, & RICE, ETC, 

cucumber and 3. hard-boiled eggs, cut into small pieces. Mix with 
a chopped green pepper and a very small onion, grated. Serve 
with French dressing in a salad-bowl rubbed with garlic and lined 
with lettuce leaves. Use lemon juice in the French dressing and a 
slight grating of the rind. — Mrs. A. C. Christy, Glen View, 111. 

SUNDAY NIGHT SALAD.— Select perfect leaves of a large 
head of lettuce and shake dry, place in salad-bowl, and add 1 finely- 
chopped onion. 5 sliced tomatoes, 3 or 4 watercress, sprinkle salt 
and pepper over surface and pour slowly about 4 tablespoons oil 
over, then follow with 2 tablespoons of vinegar or lemon juice, 1 
tablespoon of tarragon vinegar, sprinkling with celery salt, add a 
little cayenne, and mix all with a wooden fork or spoon, turning all 
over ten or more times. — Mrs. D. C. Daniels, Arlington Heights, 
111. 

SALAD SUPERBA.— Lay your platter thickly with crisp let- 
tuce leaves, over these sprinkle lightly a layer of watercress, and 
the same of nuts, next cutinto ^2-inch cu'bes the choicest portions 
of a ripe watermelon, and arrange these closely on top, pouring- 
over all the following dressing: Beat the yolks of 2 eggs light, 
add 2 tablespoons of lemon juice, 1 teaspoon of salt, and a little 
pepper, cook in double boiler until it thickens, then set aside to 
cool. When quite cold, stir in 1 cup of whipped sweet cream and a 
tablespoon of chopped olives. — Mrs. D. C. Daniels, Arlington 
Heights, 111. 

SURPRISE SALAD. — Peel medium-sized tomatoes and empty 
their contents; hash up very fine some cabbage or celery, add a 
few broken walnut meats and mix it with mayonnaise dressing; 
add a pinch of salt and one of red pepper. Fill the tomato with 
this mixture, and serve cold. — Mrs. E. D. Kelley, Winnetka, 111. 

SWEETBREAD SALAD.— Cut cold boiled sweetbreads into 
small dice, and place in a salad-bowl; add some chopped boiled po- 
tatoes and a small quantity o£ celery, cut into pieces. Place in the 
refrigerator until ready to serve, pour over boiled salad dressing; 
garnish with heart lettuce. — Mrs. C. J. Jeffries, Winnetka. 111. 

SWEETBREAD, CUCUMBER-AND-TOMATO SALAD.— 

Marinate a pair of cooked sweetbreads with French dressing; chill, 
drain, and mix with sliced encumbers and mayonnaise dressing, 



COOK COUNTY COOK BOOK 485 

whitened with whipped cream. Arrange in a salad dish. Surround 
with slices of chilled tomato in nests of lettuce with French dress- 
ing. On tomato dispose slices of sweetbread, capped with stars of 
mayonnaise. — Mrs. C. E. Worth, Wheeling, 111. 

SWEETBREAD AND PEAS SALAD.— Boil 1 pair of sweet- 
breads and cut up into small pieces. Mix thoroughly with 1 can 
of peas and pour 1 teaspoon onion juice over them. Mix thorough- 
ly with mayonnaise dressing. Serve cold upon lettuce leaves. — - 
Mrs. C: J. Canthorn, Wilmette, 111. 

SWISS SALAD.— Mix 1 cup cold co#ked chicken, cut in cubes, 
1 cucumber, pared and cut in cubes, 1 cup chopped English walnuts, 
and 1 cup French peas. Marinate with French dressing, arrange 
on serving dish, and garnish with mayonnaise dressing. — Mrs. W. 
H. Willis, Glencoe, 111. 

SWEDISH SALAD.— Mix 2 pickled herrings, shredded, 2 ap- 
ples, peeled and sliced, 2 boiled potatoes, cut into dice, an equa : l 
quantity of cold roast beef, and a little sliced beet, 1 tablespoon 
each of capers and chopped pickle, a little minced tarragon andi 
chevril, and 1 hard-boiled egg, chopped fine. Serve with French 
dressing. Parboiled oysters, pickled shrimps, anchovies, Brussels 
sprouts, olives, celery and green onions may be added to it — any, 
or all, as preferred, and any dried or pickled fish may be used in- 
stead of the herring. — Mrs. W. H. Willis, Glencoe, 111. 

TOMATO SALAD.-HChop fine 1 cup of cold cooked ham, and 
season with salt, pepper, celery seed, and chopped onion. Add y 2 
a cup of bread crumbs and mix to a smooth paste with Frencfi 
dressing. Stuff tomato shells, and serve on lettuce with mayon- 
naise. — Mrs. Chris. Worthington, Des Plaines, 111. 

VARIATION I.— iPeel small tomatoes, and cut out the hard 
pieces around the stem ends, to make tomato cups. Sprinkle in- 
side lightly with salt and pepper, and fill with equal portions of 
celery and walnuts, cut in pieces and mixed with mayonnaise 
dressing. Serve on lettuce leaves, and garnish with curled celery. 
Pass mayonnaise on a separate dish. — Mrs. J. S. Norris, 1314 For- 
est Ave., Wilmette, 111. 

VARIATION II. — 1 pt. of tomato juice, strained through 
cheesecloth, 2 tablespoons gelatin, dissolved in Y?. cup water, 1 



i 



486 CHEESE, MACARONI, NUTS, & RICE, ETC. 

onion grated into tomato, and let boil up long enough to get flavor, 
1 dessertspoon sugar, a little pepper and salt. Add gelatin. Have 
hard-'boiled eggs sliced around the edge of a mould, and when salad 
begins to stiffen put in the mould. Serve with mayonnaise dress- 
ing.— Mrs. Arthur Allen, 1029 13th St., Wilmette, 111. 

VARIATION III.— Alternate layers sliced tomatoes and choice 
of any of the following: Boiled artichokes, alligator pears, minced 
onions, boiled beets, cold meat of any kind, sliced or shredded or 
chopped cucumbers, potatoes, radishes, cold cooked peas, crisp 
cress, lettuce or endive, shredded, Spanish onions, green peppers, 
cut celery, fine cut leeks, sliced olives, skinned, boned and flaked 
sardines. Add salad dressing, and season or garnish with minced 
chervil, chives, tarragon parsley, cress, dandelion, green pepper, 
mint, mashed anchovy or anchovy paste, and hard-boiled eggs. If 
flavor of garlic is desired rub the salad-bowl with cut garlic before 
putting the salad in. — -Mabel Sturtevant, 105 S. Dearborn St., Chi- 
cago, 111. 

VARIATION IV.— Peel and quarter large tomatoes and serve 
on lettuce with mayonnaise. Marinate first in French dressing, if 
desired. Tomatoes may be combined with cucumbers, celery, rad- 
ishes, and other vegetables to suit taste.— Mrs. Arthur W. Allen, 
1029 13th St., Wilmette, 111. 

VARIATION V. — Plunge small tomatoes of similar size in a 
wire, basket, into boiling water. Remove at once, and cut out a 
circular piece around the stem of each. Remove the skins, and set 
aside on ice to chill. When ready to serve, dispose each tomato 
on a lettuce leaf, seasoned with French dressing. Fill each cavity 
with a spoonful of mayonnaise or boiled dressing and press into 
the dressing quarters of hard-boiled eggs. Before setting aside to 
chill, tomatoes are usually dusted inside with salt, to draw out the 
liquid, but the salt toughens the tomato. — Mrs. John Ward, 6639 
Union Ave., Chicago, 111. 

TOMATO ASPIC SALAD.— Cook together 1 can tomatoes, 
1 stalk celery, 1 clove, a leaf of sage, 2 teaspoons of sugar in 1 qt. 
of water till celery is done. Strain through a sieve, add a little salt 
and enough gelatin to thicken, slice 3 large-sized green or red pep- 
pers. Mould or serve in squares. Serve on lettuce leaves witih 



COOK COUNTY COOK BOOK 487 

salad dressing. This make 1 qt. and will serve 8 or 10. — Mrs. D. C. 
Everitt, 207 S. 6th Ave., Maywood, 111. 

VARIATION L— Cook a can of tomatoes for y 2 an hr., sea- 
soning highly with salt, ca} r enne, and sugar and vinegar. Rub) 
through a sieve, add soaked and dissolved gelatin to thicken, and 
mould in individual moulds. Serve ice cold on lettuce with mayon- 
naise. Surround with a border of chopped celery, if desired. — Mrs. 
D. E. Allen, 421 9th St., Wilmette, 111. 

TOMATO JELLY SALAD.— Soak y 2 box of gelatin in ^ cup; 
of cold water 15 minutes, or till soft. Stew one can of tomatoes 
till soft, cutting and mashing the pulp to hasten the process. For 
additional flavoring, stew with the tomato J^-inch 'bit of bay leaf, 
y 2 teaspoon of mixed whole spices, 1 rounded tablespoon of celery 
salt and J4 a small Bermuda onion. Strain the tomato through a 
puree sieve, and if there is not enough to make 3 cups, add boiling 1 
water. Heat again to boiling point, add the soaked gelatin, stir 
till dissolved, then pour it into small cups or fancy moulds or into 
a ring mould, if individual forms are not desired. Chill, and when 
ready to serve, turn out and serve the small forms on lettuce leaves 
with mayonnaise, and chopped or whole English walnuts on top, 
or turn the ring mould out on a salad-dish, fill the center with any 
salad mixture you prefer, and garnish with any appropriate bor- 
der of green. — Mrs. A. E. Whitney, 1760 Edgewater PI., Chicago, 
111. 

TOMATO AND BEET SALAD.-^Cut in *4-inch squares 4 
cold boiled potatoes; peel 6 large tomatoes, without scalding, cut 
also into squares. Pour over the whole y 2 pt. of mayonnaise; 
serve on lettuce leaves. — Mrs. E. D. Kelley, Winnetka, 111. 

TOMATO AND CAULIFLOWER SALAD.— Quarter toma- 
toes, leaving them whole at the base, so that the tomato will fall 
apart from the center like a quartered orange. Fill with mayon- 
naise dressing and place a floweret of cooked cauliflower in center. 
Serve on lettuce 1 leaf.— Mrs. D. C, Everitt, 207 S. 6th Ave., May- 
wood, 111. 

TOMATO AND CUCUMBER SALAD.— A very pretty din- 
ner salad is made by arranging alternate layers of tomatoes and 
cucumbers on cress. Baste with French dressing added at the 



CHEESE, MACARONI, NUTS, & RICE, ETC. 

last moment. A garnish of round radishes, sliced thin, quartered or 
cut to resemble a tulip adds to this salad. — Mrs. J. H. Wichmann, 
5069 N. Lincoln St., Chicago, 111. 

TOMATO AND HORSERADISH SALAD.— Peel and chill 
tomatoes, cut in halves, crosswise, arrange on lettuce leaves, and 
garnish with Horseradish Sauce. — Mrs. Clark Mason, Bensen 
111. 

TOMATO AND LETTUCE SALAD.— Make a salad of lettuce 
and slice 3 tomatoes and lay them on top. Cover the whole with 
mayonnaise dressing. — Mrs. E. D. Kelley, Winnetka, 111. 

TOMATO AND ONION SALAD.— Cut into thin slices 6 ripe 
tomatoes; cut up as fine as possible 6 small onions; sprinkle the 
onion over the tomato slices, add salt, pepper and vinegar. — Mrs. 
E. D. Kelley, Winnetka, 111. 

TOMATO AND GREEN PEPPER SALAD.— Select 3 firm 

tomatoes, peel and slice. Remove the seeds from 1 fresh green pep- 
per and slice the pod in very thin strips with a paring knife. Rub a. 
small salad-bowl with a bit of onion, and line with crisp lettuce 
leaves. Arrange a layer of sliced tomatoes upon a bunch of let- 
tuce and sprinkle with the sliced green peppers, then another layer 
of the tomatoes and the remainder of the green peppers. Pour 
Y<\ cup of French dressing over all. — Mrs. Robert S. Appleton^ 
1128 Centre Ave., Wilmette, 111. 

STUFFED TOMATO SALAD.— Cut cucumbers and tomato 
pulp into small pieces and stew until tender. Rub through a sieve, 
season highly with salt, pepper, and vinegar, and add enough 
soaked and dissolved gelatin to stiffen. Pour into tomato-shells, 
chill, and serve with mayonnaise. — Mrs. C. E. Worth, Wheeling, 
111. 

VARIATION I. — Cut a slice from top of a large tomato, scoop 
out center with spoon, being careful not to break skin. Fill with a 
mixture of any of the following: Chicken, shrimp, cooked, sweet- 
breads, cooked, and broken crab, veal and celery, cooked, pickled 
tongue, finely cut, cold lobster, dried beef or any cold left- 
over meat. Fish, fowl or vegetables, sliced, quartered, halved 
or chopped, hard-boiled eggs, halibut scallops, chopped cress, 



COOK COUNTY COOK BOOK 489 

celery, diced, cucumbers, tomato pulp, cooked peas, cucumber aspic, 
cut fine, cabbage. Season with a few capers and a little chopped 
pickle. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

VARIATION II.-— Scald 6 tomatoes so that the skins can be 
easily removed. Cut a slice from top of each, and with a small! 
spoon remove seeds. Peel 2 cucumbers and cut into dice, season 
highly and mix with at least half of the dressing. Fill tomato cups 
with this, and put another spoon of the dressing on top. Sprinkle 
a very little finely chopped parsle}^ over, and serve on a bed of let- 
tuce leaves. The cucumbers may be omitted and chopped nuts 
added instead.— Mrs. D. E. Allen, 423 9th St., Wilmette, 111. 

TOPSY-TURVY SALAD.— Mix cold cooked potatoes, string 
beans, peas, beets, lima beans, cauliflower, asparagus and shredded 
raw cabbage, any or all, and serve very cold on lettuce with French 
dressing or mayonnaise. — Mrs. D. C. Daniels, Arlington Heights, 
111. 

TONNO SALAD. — Open and drain a can of tonno. Flake 
fine with a fork and mix with 3 tomatoes, peeled, and sliced, and 31 
green peppers, seeded and cut into rings. Serve on lettuce and mix 
with French dressing, using cider vinegar. (Tonno can be had at 
any Italian grocery.) — Mrs. A. C. Christy, Glen View, 111. 

TRUFFLE SALAD.— Chop fine 6 truffles and mix with 2 or 3 
minced fillets of anchovies. Serve on lettuce with French dress- 
ing. — Mrs. Chris. Worthington ) Des Plaines, 111. 

TURKEY SALAD.— Marinate diced turkey in salad dressing 
and serve on lettuce. Add, as desired, finely cut celery, chopped' 
pickle, cooked beets, carrots, potatoes, asparagus, boiled celery 
root, parboiled oysters, bits of sour orange, freed from seeds and 
membrane, boiled chestnuts or shredded apples. Garnish with 
hard-boiled eggs, capers and parsley. — Mabel Sturtevant, 105 S. 
Dearborn St., Chicago, 111. 

VARIATION I.— Mix diced cooked turkey with boiled 
chestnuts or bits of finely cut celery, add a little chopped hard-* 
boiled tgg, and serve on lettuce leaves with mayonnaise. — Mrs. D. 
E. Allen, 423 9th St., Wilmette, 111. 

VARIATION II.— Cut cold 'boiled turkey, duck, goose or 
chicken into small dice. With 2 cups of this meat mix a cup of 



490 CHEESE, MACARONI, NUTS, & RICE, ETC. 

celery cut into dice. Sprinkle all with salt and pepper. Into 3 
tablespoons of oil stir a tablespoon of vinegar. Pour this over the 
turkey and celery and toss until well mixed. Line a chilled bowl, 
with crisp lettuce leaves, fill with the turkey salad and pour may- 
onnaise dressing over all. The dark meat of the legs is rejected un- 
less it is very tender. — Mrs. Wm. S. Kies, Abbotsford Rd., Kenil- 
worth, 111. 

TURNIP SALAD.— Mix diced, cold, cooked turnips with flaked 
shrimps, minced chives, blanched and shredded almonds, shredded 
raisins and chopped pickles or capers. Serve on lettuce with salad 
dressing. — Mrs. Abner Grant, Sherman, 111. 

VARIATION I. — Cut 4 turnips into dice and cook until ten- 
der. Drain and cool. Dissolve half a package of soaked gelatin 
in 2 cups of boiling water and add the juice of 2 lemons, a table- 
spoon each of tomato catsup and tarragon vinegar, and salt and, 
pepper to season highly. Rub a bowl with cut garlic and strain the 
mixture into it. Line individual moulds with chopped truffles, fill 
with turnip dice, cover with jelly, and chill. Turn out on thin 
slices of cold boiled tongue or ham and serve with French dress- 
ing or mayonnaise, garnishing with crisp lettuce or cress. The 
chokes from artichokes may be used instead of the turnips.— Mrsi. 
Chris. Worthington, Des Plaines, 111. 

TURNIPS IN JELLY.— Cut 4 turnips in tiny dice; throw 
them into boiling unsalted water and cook until transparent. Drain 
carefully. Cover }i box of gelatin with a y 2 cup of cold water to 
soak for a Yz hr. Add the juice of 2 lemons, 1 teaspoon salt, 1 
saltspoon of pepper, 1 tablespoon tarragon vinegar, and one of 
tomato catsup. Now add a pt. of boiling water. Rub the bottom 
of a bowl with a clove of garlic. Stir the mixture; strain through 
2 thicknesses of cheesecloth into the bowl. Line the bottom of 
fancy molds with this jelly. When hard, sprinkle with finely 
chopped truffle; fill in the blocks of turnip; cover with the jelly, 
which must be cool, not hard, and stand aside on the ice. When 
ready to serve turn on rounds of cold boiled tongue, and serve; 
with French dressing. The "chokes" from the French or globe 
artichoke may foe used in the place of turnips. — Mrs. C. J. Can- 
thorn, Wilmette, 111. 



COOK COUNTY COOK BOOK 491 

VEAL SALAD.— Cube or chop fine iy 2 lbs. of cold boiled veal 
and season to taste; mix with 1 can peas, washed and drained, and 
just before serving add 1 cup of salad dressing and 1 cup of 
whipped cream. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

VARIATION I. — Use equal parts of well-cooked cold veal 
cut into small pieces, and finely chopped white cabbage. Marinate 
the veal for 2 hrs. Drain and mix with the cabbage. Season with 
salt and pepper, and a little chopped pickle, and cover with may- 
onnaise dressing. — Mrs. M. L. Adams, 576 Willow St., Chicago, 111. 

VARIATION II. — Moisten diced veal with salad dressing and 
serve on lettuce leaves. A choice of any or all of the following! 
may be mixed with it: Pounded anchovies, chopped pickles, ca- 
pers, shredded cabbage, finely cut celery, cold fresh pork or fowl. 
Season with mustard or horseradish. Garnish with hard-boiled 
eggs. — Mrs. F. A. Lester, Essex Rd., Kenilworth, 111. 

VEGETABLE SALAD.— Chop, dice or slice 4 hard-boiled 
eggs, 2 onions, 1 bunch of radishes, %. bunch lettuce, 12 mediu^m- 
sized potatoes, 2 cucumbers. Garnish with parsley or the sliced or 
quartered eggs. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

VARIATION I. — Separate the leaves of fresh lettuce, wash 
thoroughly and lay in cold water to crisp; wipe dry and spread out 
on a flat dish. Peel and slice thinly some raw tomatoes and lay 
over lettuce; then a layer of cucumbers, and over this another layer 
of tomatoes. Onions may be added, if desired. 

Dressing.— Cook the yolk of an egg, stirring all the time to 
make a smooth paste; let cool; stir the yolks of 2 raw eggs with the 
cooked one; add J^ teaspoon of mustard, salt and sugar to taste. 
Stir in 1 tablespoon or more of olive oil, and the juice of 1 lemon.. 
Just before serving pour the dressing over the salad and slice a 
lemon- over the whole, and serve. — Mrs. E. D. Kelley, Winnetka, 
111. 

VARIATION IL— 2 boiled beets, chopped fine, 1 cup celery, 
also chopped fine; 1 parsnip, 1 carrot, peeled and cut oblong, and 
laid alternately for garnishing, with salt and whipped cream for 
dressing. Cool and serve at once. This makes a pretty dish.-— | 
Mrs. E. D. Bennett Bartlett, 111. 



492 CHEESE, MACARONI, NUTS, & RICE, ETC 

JELLIED VEGETABLE SALAD.— Put cold cooked vegeta- 
bles, cut into dice or fancy shapes, into small cups. Dissolve half 
a package of gelatin in cold water, add a cup of water and 2 table- 
spoons of sugar. Bring to the boil, fill the moulds, and chill. Serve 
on lettuce with mayonnaise. — Mrs. C. J. Canthorn, Wilmette, HI. 

WALDORF SALAD. — Sprinkle chopped apples, celery and 
walnut meats in their order on lettuce leaves and cover with salad 
dressing. — Mary Herring, 404 S. 11th Ave., May wood, 111. 

VARIATION I. — Cut up equal parts of tender celery into y 2 - 
inch pieces and apples in ^-inch cubes, selecting sour, crisp apples. 
To each cupful of apples and celery, add y 2 a cup of chopped English 
walnuts. Add a palatable seasoning of salt and white pepper, and 
just before serving, mix with mayonnaise dressing. Turn into a 
salad-bowl lined with lettuce leaves. Or it may be garnished with 
white celery tops. — Mrs. Abner Lenhart, Franklin, 111. 

VARIATION II. — Select y 2 doz. rather tart apples, pare evenly 
in salad-dish, mix with 1 cup or more diced celery and 1 cup 
chopped English walnuts. May also be served in cups of hollowed 
apples. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

VARIATION III. — Cut equal parts celery and tart apple into 
cubes; place in salad-bowl and add the following dressing: 1 tea- 
spoon mustard, y 2 jteaspoon salt, 4 teaspoons sugar, pinch of cay- 
enne, 1 egg, y 2 cup of vinegar, boil, and when cold stir in J4 cup 
sweet cream. The addition of chopped walnuts to the salad im- 
proves it. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 

VARIATION IV. — Mix 4 cups of finely cut celery with 3 large 
sour apples, diced, and y 2 cup of broken hickory-nuts, almonds, 
English walnuts, peanuts, pecans, hazlenuts, filberts or Brazil nuts. 
Sprinkle with salt and mix with salad dressing. Serve on lettuce 
or in cups made of bright red apples. — Mabel Sturtevant, 105 Sj- 
Dearborn St., Chicago, 111. 

WALNUT SALAD. — Make a nest of lettuce leaves on a salad- 
dish, arrange on it several pieces of orange, first cut into slices) 
and then into quarters, and a few halves of English walnuts. Put? 
on each a layer of mayonnaise dressing, and serve. — Mrs. W. B. 
Palmer, 1132 Forest Ave., Wilmette, 111. 



COOK COUNTY COOK BOOK „ 493 

VARIATION; I. — Combine walnut meats with equal parts of 
celery, cut in small pieces, cover with French dressing, and serve 
on lettuce or similar leaves. Walnuts may also l be used with cream 
cheese, tomatoes or oranges. — Mabel Sturtevant, 105 S. Dearborn 
St., Chicago, 111. 

VARIATION II.-— Chop lettuce and the whites of 2 hard- 
boiled eggs separately, not too fine. Toss lightly together, sprin- 
kle the top thickly with English walnuts and the yolk of the egg, 
chopped coarsely. Pour over this a salad dressing, and serve on 
crisp lettuce. — Mrs. E. D. Kelley, Winnetka, I'll. 

WATERCRESS SALAD.— Select the best bunches, remove the 
heavy stalks, clean and dry in a napkin, and place in a salad-bowl. 
Dress with salt, pepper, lemon or vinegar. Add a little sugar, if 
desired.— Mrs. E. D. Kelly, Winnetka, 111. 

VARIATION I.— Let the tender leaves of the cress stand in 
cold water to make them crisp, and then wipe dry. Sprinkle a tea- 
spoon of parsley and olives, chopped fine. Add a few slices of 
sour apples and pour over it French dressing, which is made of^ 
teaspoon of salt, J4 teaspoon of pepper, mixed with 3 tablespoons 
of oil and 1 tablespoon of vinegar, stirred in slowly. Garnish with 
a hard-boiled egg, chopped fine, and scattered over it. — Mrs. C. J. 
Jeffries, Winnetka, 111. 

WATERCRESS AND WALNUT SALAD.— Crack 30 walnuts 
and remove their meats as nearly as possible in unbroken halves. ' 
Squeeze over them the juice of 1 large or 2 small lemons, and leave 
them for several hrs., or a day, if convenient. Just before dinner 
pick over, in a cool place, 1 full pt. of watercress, wash it carefully" 
and drain it on a napkin. At the last moment drench the cress with 
French dressing, spread the nuts over it, give them also a generotfs 
sprinkling of the dressing, and serve. — Mrs. Roger Rawlings, Chi- 
cago Heights, 111. 

WATERMELON SALAD. — Serve cubes of ice cold water- 
melon on lettuce with French dressing, made with lemon juice.— -t 
Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. 

WHITE SALAD.— Dice 6, not too tart, apples, and 
1 medium-sized pineapple, peel and seed 1 lb. of grapes. 



494 CHEESE, MACARONI, NUTS, & RICE, ETC. 

Thin mayonnaise dressing with whipped cream and add a little 
sugar. Serve on well J bleached head lettuce leaves or white celery 
tops.— Mrs. D. C. Everitt, 207 S. 6th Ave., Maywood, 111. 

WIERSBICK'S SALAD.— Peel small tomatoes of uniform size 
and scoop out a portion of centers. Arrange in nests of lettucje 
leaves and garnish top of each with a slice of cucumber, a slice of 
truffle cut in fancy shape, and ring of green pepper. Serve with 
the following dressing: Mix 3 tablespoons mustard, ^ teaspoon 
salt, }i teaspoon paprika, 1 tablespoon vinegar, and % teaspoon 
Worcestershire sauce; then add slowly, while stirring constantly, 
l / 2 cup of olive oil.— Mrs. W. H. Willis, Glencoe, 111. 

WINTER SALAD. — 2 qts. green cucumbers, 2 qts. green to- 
matoes, large cauliflower, a pinch of red pepper. Let stand over 
night in salt in separate dishes. Drain in the morning and scald in 
vinegar and water; add 6 bunches of celery, 1 gal. vinegar, *4 lb. 
mustard, 3 teaspoons tumeric, Sj4 cups sugar, 1 heaping cup flour. 
Mix mustard, flour and tumeric in cold vinegar; put on and scald. — ■ 
Mrs. P. C. Daniels, Arlington Heights ; 111. 



Canning, Preserving, Jelly 
Making and Pickling 



APPLE BUTTER.— Take 6 gal. sweet cider and boil it down 
one-ithird; pare, quarter and core y 2 a bu. of sweet apples; stew 
them in the boiled cider until you can pierce the apples with a 
straw. Keep in a covered jar. — Mrs. R. A. Watkins, Oak Forest, 
111. 

ENGLISH LEMON BUTTER.— Boil together juice and rind 
of 3 lemons, 3 ggs, well beaten, 1 lb. sugar, 1 cup water, 1 tea- 
spoon butter, beat together and boil 5 minutes. Keep in covered 
jelly glasses. — Mrs. S. A. Perkins, Palos Park, 111. 

ORANGE BUTTER.— Pare 8 large oranges, cut into thin 
slices, pour over them \y 2 cups of powdered sugar, boil 1 pt. of 
milk, and while boiling add the yolks of 3 eggs, 1 tablespoon corn 
starch, made smooth with cold milk. Stir constantly, and when 
thick pour over the fruit; beat the whites of the eggs to a froth, 
sweeten, pour over the custard, and brown in the oven. Serve 
cold. — Mrs. Edgar Wilkinson, Palos, 111. 

PEACH BUTTER.— Take lb. for lb. of peaches and sugar, 
cook peaches alone until they become soft, then put in y 2 the sugar, 
and stir y 2 hr., then the remainder of the sugar, and stir \y 2 hrs.- 
Season with cloves and cinnamon. — Mrs. Edgar Wilkinson, Palos 
111. 

TOMATO BUTTER.— Take 10 lbs. ripe tomatoes, peel and 
slice, cover with a pt. of vinegar, let stand over night, in the morn- 
ing put in a colander and strain, then make a syrup of 1 qt. of vine- 
gar and 3 lbs. brown sugar, \y 2 cups tomato juice; add 1 saltspoon 
salt and 1 teaspoon red pepper; tie in a bag 1 teaspoon whole 
cloves, some stick cinnamon, put in kettle with syrup. Let syrup get 
hot before adding tomatoes. Boil 3 hrs. — Mrs. C. C. Chauncy, Mt. 
Prospect, 111. 

49S 



496 CANNING, PRESERVING AND PICKLING 

CANDIED ORANGE OR LEMON PEEL.— Take pee! of 
orange in quarters, large size is best. Remove all the white fiber 
from peel, put in salt and water for 5 or 6 days, remove from brine 
and put in a saucepan of fresh water and set on stove to boil till 
tender enough to run a strain through easy. Then drain water, 
make syrup of 1 lb. of granulated sugar, 1 cup of water, let boil 
and skim. Then add the peel, let boil for 20 minutes, let stand 
in syrup for a couple of weeks. Seal up in a sealer, drain of! syrup 
and put layers in sugar and let stand. — Mrs. A. L. Lansing, Floss- 
more, 111. 

CANNING FRUITS.— In canning fruits, sweeten to suit the 
taste. One-quarter of a lb. to a lb. of fruit is enough, unless frutlt 
is very sour, then use y 2 lb. None but the finest white sugar is. 
to be used. Select fruit of firm and good quality. Pare and place 
in a steamer over boiling water. Put a dish under the fruit to 
catch the juice, afterward to be strained and added to the syrup- 
Let them steam until they may be pierced with a broom straw. 
Make a syrup of the best sugar, have" it boiling hot, dip the fruit 
into the syrup and put it into the cans or jars. Then pour over 
the boiling syrup to fill the vessel. Seal immediately to keep in 
the steam. — Mrs. E. L. Matthews, Chicago Heights, 111. 

CANNING CHERRIES.— When preparing cherries, take tin- 
stones out of about every fourth cherry (leave the rest in for fla- 
voring). Weigh or measure the cherries, put in a saucepan, and 
put enough water on to just cover the cherries. Bring to a boil, 
and let cook till the skin cracks; then put Yz as much sugar as 
you have cherries, and let boil 5 minutes longer; take off the stove, 
and seal up while hot. — Mrs. L. E. Mason, Oak Glen, 111. 

CANNED GRAPES.— Pick ripe grapes carefully from the 
stems, wash and pack in glass jars. Make syrup of granulated' 
sugar and pour this boiling syrup over the grapes and seal. — Mrs. 
Klug, 25 N. 5th Ave., Maywood, 111. 

CANNED HUCKLEBERRIES.— Pick over and wash berries, 
then put into a preserving kettle with a small quantity of water, 
just enough to prevent berries from burning. Cook till soft, skim- 
ming occasionally, and fill sterilized jars to overflow. Let stand 
until cold, again screw covers, being sure this time the jars are 



COOK COUNTY COOK BOOK 497 

airtight. While filling jars place them on a cloth wrung out of hot 
water. No sugar is required in canning huckleberries, hut a 
sprinkling of salt is an agreeable addition. — Mrs. C. E. Rcnnaker, 
Chicago Ridge, 111. 

CANNED PEACHES.— Make a syrup of equal quantitii 
sugar and water. Pare good, firm peaches, remove (he stones and 
cook till tender. Can while hot, and seal. — Mrs. C. K. Rennaker, 
Chicago Ridge. 111. 

CANNED PEARS.— Pare the Fruit and cut in halves and place 
in cold water, or it will discolor. Use 1 Ih. of sugar for 3 lbs, 
fruit, and 1 ql. water for 3 Ihs. of sugar. When sugar i-; !><>i1mg. 
take the pears from the water and drop into the syrup. Cook until 
they can he pierced easily with a silver.*fork. Fill the jars to the 
brim with the boiling syrup. Have bottle hot, also the covers. 
Mrs. C A. Armstrong, Oaklawn, Til. 

TO CAN PIEPLANT.— Wash thoroughly, cut in pieces as For 
pie, crowd as much into the can as possible, filling the can with 
pure cold water, have the rubber on, immerse the can in a pail of 
Water, screw on top while under water. Pour off water when read) 
to use—Mrs. Conklin, 914 N. 5th Ave.. Maywood, Til. 

PINEAPPLE AND RHUBARB CANNED.— Cut in dice 2 
cups pineapple, 1 cup rhubarb, put in sterilized jars, pour over 
them a heavy syrup made of 2 parts sugar and 1 of water, and let 
cook for some time. — Mrs. D. E. Remlcy, Willow Springs, Til. 

BAKED PLUMS.— 8 Ihs. plums, 5 lbs. sugar. Put in a crock 
a layer of fruit and a layer of sugar, until all are used. Cover and 
put in a slow oven, and bake for 4 hrs., or until done. You can 
leave them in the crock or put in cans. — Mrs. Chas. Kramer, Sut- 
ton, 111. 

CANNED PINEAPPLE.— Pare pineapple and grate on a 
coarse grater, cover with water and cook over a slow (ire for 2 his. 
Make a thick syrup by taking Y\ of a 11). of sugar t<» every lb. of 
fruit and sufficient water to moisten, and boil until clear. Skim 
frequently, and add fruit to syrup. Took 2(1 minutes, and 
put in cans. — Mrs. E. D. Blaine, Belmont, Til. 

CANNED PLUMS.— To 1 lb. of fruit allow 1 pt. of water and 
y 2 lb. of sugar. Select good, fresh fruit, wipe and prick the skins. 



498 CANNING, PRESERVING AND PICKLING 

Then pack into scalded sealers. Make a syrup of the sugar and 
water and pour this over the fruit. Put the tops loosely on and 
set into a boiler of cold water, having it come 54 up on the bottles. 
Have hay on boards in bottom to prevent them touching the bot- 
tom. Boil Y2 hr., then take out and screw the tops down tightly 
and turn upside down. Leave them till they cool, store in a dark 
cellar. All fruit can be prepared the same way. — Mrs. M. E. 
Holmes, Homewood, 111. 

CANNED QUINCES.— Peel, core, quarter or cut in eighths, 
if large, then weigh the quinces, put them in a kettle, cover with 
water and cook till soft, drain off the water, leaving a very little, 
add y 2 lb. sugar to each lb. of fruit. Cook till the sugar is melted. 
—Mrs. L. R. Ridley, Finley, 111. 

CANNING RASPBERRIES.— Pick and clean the raspberries 
and put into qt. fruit jars. Then make a good thick syrup and put 
over them, but not quite filling the jars. Take your boiler, put a 
board in the bottom of boiler, put in some cold water, then put in 
jars (have the water just to bottom of rings on jars), bring to a boil 
and let boil 1 hr. Let the jars cool a little before taking out of 
water. When you have them out, fill with hot syrup and seal. — 
Mrs. F. Alexander, Glenwood, 111. 

CANNED STRAWBERRIES.— Take the freshest strawber- 
ries, wash, drain, stem, fill glass jars to within 2 inches of the top 
with the fruit well packed. Have the wash boiler lined with straw- 
over the bottom, lay board over to give a flat bottom, and set 
filled jars on boards, pour in lukewarm water to fill up to the 
shoulder of the jars, allowing none to get inside, lay the lids 
loosely on top, and put boiler lid over tight. Leave in until the 
fruit is tender enough to prick through with a straw. In the 
meantime make a syrup of sugar and water. When the fruit is 
tender, take out the jars one at a time and pour over the fruit 
until jars are full and seal at once. — Mrs. Chas. F. Miller, 1509 
St. Charles Ave., Maywood, 111. 

CURRANT CONSERVE.— 5 lbs. currants, 5 lbs. sugar, 2 lbs. 
raisins, 4 oranges, steam currants 15 minutes, then add sugar 
(warmed as for jelly) while currants are cooking and cook 5 min- 
utes. Add raisins and cook 20 minutes more, add oranges after 



COOK COUNTY COOK BOOK 499 

grating rind and all, and cook for 5 minutes. Put in cans and seal. 
— Mrs. C. E. Rennaker, Chicago Ridge, 111. 

PLUM CONSERVE.— 5 lbs. of plums, after being stoned, 3 lbs. 
sugar, 4 oranges, 1 lemon, 2 lbs. raisins. Cook Y hr. — Mrs. Conk- 
lin, 914 N. 5th Ave., Maywood, 111. 

RHUBARB CONSERVE.— 3 lbs. rhubarb, peeled; 2 lemons, 
whole; % lb. blanched almonds. Put through coarse grinder or 
chop fairly fine. Add 3 lbs. sugar, and boil slowly until thick, like! 
jam. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. 

ARTIFICIAL HONEY.— Mix together 10 lbs. white sugar, 3 
lbs. clear bees' honey, 1 qt. hot water, y 2 oz. cream tartar; wihen 1 
cool flavor with 2 or 3 drops otter of roses and sprinkle in a hand- 
ful of clear yellow honeycomb, broken up. This will deceive the 
best judges, and is perfectly healthy. — Mrs. R. A. Watkins, Oak 
Forest, 111. 

QUINCE HONEY.— Pare and grate 3 large quinces, add 3 
lbs. white sugar and 1 qt. cold water, boil 20 minutes. Seal whille 
hot.— Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 

DRIED APRICOT JAM.— 1 lb. dried apricots, 3 pts. water, 
2 l / 2 lbs. sugar. Soak, the apricots in water for 2 days, then boil 
together till quite tender. Set aside till next day, and boil with 
the sugar for 1 hr. A few chopped almonds are an improvement. 
Mrs. Edgar Wilkinson, Palos, 111. 

BLACKBERRY JAM.— To each lb. of fruit add H lb. sugar, 
mash each separately, then put together and boil % to $4 hr. — 
Mrs. C. C. Chauncy, Mt. Prospect,' 111. 

GOOSEBERRY JAM.— Put a little water on the berries and 
cook until tender, then add about the same ofsugar as berries, and 
cook 2 or 3 minutes.— Mrs. Conklin, 914 N. 5th Ave., Maywood, 
111. 

GRAPE JAM. — Remove grapes from stems, measure 1 cup,, 
then wash them and press pulp from skins. Boil pulp until it will 
separate from seeds. Rub through a sieve. Add skins to pulp and 
boil 3 minutes; then add y 2 cup sugar and boil gently until thick- 
ened, perhaps 15 minutes. Pour into sterilized glasses or jars. 



500 CANNING, PRESERVNG AND PICKLING 

When cold cover with paraffine. — Mrs. A. L. Lansing, Flossmore, 
111. 

RASPBERRY JAM.— To 5 or 6 lbs. fine, red raspberries (not 
too ripe), add an equal quantity of the finest quality of white sugar; 
mash the whole well in a preserving kettle, add 1 qt. currant 
juice and boil gently until it jellies upon a cold plate, then put 
into small jars, cover with brandied paper, and tie a thick white 
paper over them. Keep in a dark, dry, and cool place. — Mrs. E, L. 
Matthews, Chicago Heights, 111. 

RHUBARB JAM.— Cut rhubarb in 1-inch pieces and to 1 lb. 
rhubarb allow % l't>. of granulated sugar, sprinkling it over the 
rhubarb, and let it remain all night. In the morning drain off the 
liquid and boil till quite thick, then add rhubarb, and cook 15 min- 
utes. Keep in glass same as jelly, also use gallon stone jars, and 
it keeps all winter. — Mrs. L. E. Mason, Oak Glen, 111. 

JELLIES 

Jellies are. made of equal amounts of cooked fruit juice and 
sugar. Sugar should be heated in an agate dish in a cool oven 
stirring occasionally. 

Fruit should be underripe for most jellies. No water should 
be added to currants, grapes or berries, and the fruit should 
be heated slowly. When very soft, remove from fire and drain in 
a sterilized jelly bag. Heat the juice slowly and boil gently the 
required time; then add the heated sugar and boil from 2 to 5 
minutes. Pour into sterilized glasses, and when cold cover with 
paraffine. Cut white paper for tops if glasses have no tin covers. 

The jelly bag may be a flannel or two thicknesses of cheese- 
cloth. — Mrs. C. E. Rennaker, Chicago Ridge, 111. 

APPLE JELLY. — Wash, quarter and core, but do not peel, a 
quantity of the best sour apples, put in a porcelain-lined kettle and 
pour on water to nearly, but not quite cover the apples, whioh 
should be quite firm (as only such can be successfully used for 
jelly); if at all mellow, use less water. Boil until tender, strain 
through a flannel jelly-bag, but do not squeeze if you desire the 
most delicate jelly, as by squeezing, enough pulp will be forced 
through the bag to give the jelly a cloudy appearance, though the 
flavor will not be at all injured. Measure the juice and return to 



COOK COUNTY COOK BOOK 501 

the kettle, boil 5 minutes and then add 1 pt. of granulated sugar 
for every pt. of juice and boil again, test by dropping from t!"e end 
of the spoon into cold water; if it goes to the bottom it has boiled 
long enough (usually about 15 minutes) ; remove from th< hie the 
instant it -jellies, as too much boiling is ruinous; pour into moulds 
and seal as soon as cold. This is a very delicate and delicious jelly 
which can be made at any time during the fall and winter months. 
after the hurry and rush of summer canning and preserving is over. 
and no housewife who once succeeds in making a perfect article of 
apple jelly will ever after omit it from her larder, — Mrs. C. A. Arm- 
strong, Oaklawn, 111. 

GREEN APPLE JELLY.— Common windfall apples or any 
tart, juicy apples which are not quite ripe, make a nice jelly, much 
more economical and quite as satisfactory as the jelly made from 
ripe apples. Cut the apples in quarters, remove all bruised or 
decayed spots, but do not peel. Cook tender in just enough water 
to cover. Drain in a bag all night. Boil the juice about l / 2 hr., 
and skim. Measure the juice, and to each cup of juice add yi cup 
sugar, boil about 20 minutes after the sugar is in; when done 
pour into warm glasses and set aside to cool When cold pour 
melted paraffine wax over the top and place in a cool cellar or 
fruit pantry. Red apples may be used and will give a good color. 
Wild or crabapples may be made up in the same way, either alone 
or in combination with other apples. Green plums, which have 
been blown off by the winds, may be made into jelly in this man- 
ner, either combining with the apples or alone. — Mrs, D. E, Rein- 
ley, Willow Springs, 111. 

CRABAPPLE JELLY.— Remove blossoms and any imperfec- 
tions in the crabapple: wash and cut in pieces, Nearly cover with 
cold water and cook slowly until soft. Drain in bag. Use the 
juice which drips through for perfectly clear jelly; then squeeze 
the bag for second quality. To 1 cup of juice use 1 cup of heated 
sugar. Boil juice slowly 15 minutes; add sugar and boil 5 min- 
utes, skimming as often as necessary. Pour into glasses, as direct- 
ed—Mrs. Chas. Kramer, Sutton, 111. 

CRANBERRY JELLY.— Wash and pick 1 qt. of cranberries; 
put them in a kettle, bring the cranberries to a 'boiling point; put 
them through a colander, pressing out as much as possible of the 



502 CANNING, PRESERVING AND PICKLING 

pulp. Add to the cranberries 1 lb. of sugar. Stir over the fire until 
the sugar is dissolved and the mixture reaches the boiling point. 
Turn at once into moulds and stand away to harden. — Mrs. E. D. 
Blaine, Belmont, 111. 

RED CURRANT JELLY.— Wash but do not steam currants. 
Put, without water, into the inner vessel of a double boiler and 
cook until soft and broken. Take from the fire and squeeze 
through a jelly bag. Measure the juice and to every pt. of it 
allow a lb, of granulated sugar. Put the juice into the preserving 
kettle over the fire^ Set the sugar in shallow pans in the oven to 
heat, stirring occasionally that it may not scorch. Boil the juice 
for 20 minutes, skimming often. Add the heated sugar, stir until 
it is all dissolved, bring the jelly to the boil and take at once from 
the fire. Pour into glasses. — Mrs. Klug, 25 N. 5th Ave., May- 
wood, 111. 

GRAPE JELLY. — Wash grapes and remove from stems. Cook 
gently, stirring often. Proceed as directed. Boil juice only 5 
minutes and juice and sugar 3 minutes. Wild or half-ripe grapes 
make the best jelly.— Mrs. M. E. Holmes, Homewood, 111. 

PLUM JELLY. — -Pour enough boiling water over plums to 
cover, drain off the water immediately, cover with boiling water 
again and let them boil until the juice begins to run; drain off the 
juice. Allow 1 lb. of juice to 1 lb. of sugar. Boil 20 to 30 min- 
utes.— Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

QUINCE JELLY.— -Take the water that quinces were boiled 
in and add Y\ lb. sugar to a pt. of juice, and boil till it jellies. — 
Mrs. M. E. Holmes, Homewood, 111. 

APPLE MARMALADE.— Peel and core 1 lb. apples, slice 
into eighths and put in a basin of water; lift the apples, dripping, 
into a preserving pan and boil with 1 lb. sugar, % oz. whole ginger 
and the rind of ^ a lemon until quite clear; add lemon juice 
about 20 minutes before the preserve is done. — Mabel Sturtevant, 
105 S. Dearborn Ave., Chicago, 111. 

SPICED CURRANT MARMALADE.- Bring to a boil 5 cups 
sugar, 1 cup vinegar, 1 teaspoon cinnamon, add 5 cups currants 
which have been pressed through a sieve. Cook 2 minutes, put in, 






COOK COUNTY COOK BOOK 503 

cups. Nice served with meats. — Mrs. R. A. Watkins, Oak Forest, 
111. 

CHERRY MARMALADE.— Boil together 4 qts. of pitted sour 
cherries, 4 qts. granulated sugar, 4 chopped oranges, 1 qt. raisins 
and 1 cup water. Boil to a jelly, or about 1% hrs. — Mrs. M. E. 
Holmes, Homewood, 111. 

CRABAPPLE MARMALADE.— Quarter and core 10 lbs. of 
crabapples, add 7 lbs. of brown sugar and 3 lemons, sliced thin. 
Let stand over night. In the morning cook slowly 5 or 6 hrs., 
stirring often.— Mrs. S. A. Perkins, Palos Park, 111. 

CRANBERRY MARMALADE.— Boil together 1 qt. cranber- 
ries, 1 pt. water, until fruit is cooked; then add 1 lb. white sugar, y 2 
lb. raisins, Y^ lb. chopped walnuts, and the grated rind and juice of 
2 oranges. Boil 20 minutes. — Mrs. Edgar Wilkinson, Palos, 111. 

GRAPE FRUIT MARMALADE.— 1 lemon to 2 grape fruits. 
Slice fruit in quarter slices. Save pips and put into 1 pt. of water. 
Measure cut fruit and to every pt. of fruit allow I 1 /* pts. of cold 
water and let stand over nig'ht. Next day add to it the water off 
of the pips and boil all for 1 hr. The following day measure 
boiled liquid and to every pt. add 1J4 Pts. of sugar. Boil 1^4 hrs., 
or 15 minutes longer, if wanted stiffen Put in glasses and cover 
with paraffine. 20 glasses of marmalade cost one dollar. A West 
Indian recipe. — Mrs. C. C. Chauncy, Mt. Prospect, 111. 

LEMON MARMALADE.— Slice 12 lemons very thin, and 
take out the seeds, pour over them 5 qts. of water and let them 
stand all night; the next morning bring them to a boil in the same 
water, and let boil until tender enough to mash with a spoon, then 
add 6 lbs. of sugar and boil 30 minutes. — Mrs. A. L. Lansing, Floss- 
more, 111. 

ORANGE MARMALADE.— 1 lb. of oranges, sliced thin, or 
put through a grinder, 1 lemon, sliced crosswise, very thin, add 11 
]/ 2 pt cups of water, and let stand in a stone jar 24 hrs., boil 1 hr., 
or until the peeling is soft, set aside for another 24 hrs. Add 4 
lbs. of sugar, boil 1>4 hrs., or until it jellies. Put in glasses, and 
when cool cover with paraffine. Makes a solid, jelly-like marma- 
lade.— Mrs. G. R. Thornton, 306 S. 2nd Ave., Maywood, 111. " 



504 CANNING, PRESERVING AND PICKLING 

VARIATION I. — 1 doz. oranges, peeled and chopped. Boil 
half the peeling in three waters, boiling about 10 minutes each 
time. Chop line, and add to the chopped pulp. Measure all, and 
add same amount of sugar. Boil until thick. — Mrs. Wm. P. Wil- 
liams, 4463 Woodlawn Ave., Chicago, 111. 

VARIATION II.— 1 grape fruit, 1 orange, 1 lemon. Put rind 
and all through a coarse grinder. Add 8 cups water and set away 
for 24 hrs. Boil for 20 minutes, and set away again for 24 hrs. 
Then add as much sugar as you have juice and pulp, and boil until 
it jellies. This should make 8 or 10 glasses. — Mrs. Wm. P. Wil- 
liams, 4463 Woodlawn Ave., Chicago, 111. 

PEAR MARMALADE.— Boil 4 lemons in water, take out 
seeds, chop very line, add 8 pears, chopped, 6 lbs. sugar, and boil 
all together 1 hr. Can while iiot.—Mrs. E, L. Matthews, Chicago 
Heights, 111. 

PUMPKIN MARMALADE.— Cut 6 lbs. pumpkin line, put 6 
lbs. sugar on and let stand till morning. Then add 3 oranges and 
2 lemons, sliced thin. Mix all together and boil till thick. — Mrs. 
h. R. Ridgley, Tinley, 111. 

RHUBARB MARMALADE.— Boil until thick 5 cups of rhu- 
barb, chopped fine. Add 3 large oranges, sliced thin, 5 tablespoons 
of lemon juice, and lj^> cups sugar to each cup of rhubarb. Add 1 
cup of English walnuts, chopped fine. Boil until thick, and bottle. 
—Mrs. L. E. Mason, Oak Glen, 111. 

STRAWBERRY MARMALADE.— Pick over carefully small, 
sound strawberries, wash and weigh, allowing half as much sugar 
as fruit. If not juicy, add a cup of water. Have the sugar heating 
in the oven. Boil the berries, stirring constantly y 2 an hr.; add the 
sugar, boil 20 minutes,' seal in small cans, or put in jelly glasses. — 
Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

TOMATO MARMALADE.— Boil together 5 lbs. each of to- 
matoes and granulated sugar 5 1 good-sized lemon and 2 oranges, 
cut in very small pieces, boil the tomatoes and fruits together until 
a little thick, and fruit is tender, then add sugar, just let it boil up, 
and can. — Mrs. F. Alexander, Glenwood, 111. 

A GOOD PRESERVING RECIPEy— Use 1 cup water to 
every % lb. sugar, melt and let boil 15 minutes, skim, and then add 




COOK COUNTY COOK BOOK 505 

1 lb. fruit for each J4 lb. sugar. Boil briskly for 7 or 8 minutes. — 
.Mrs. R. A. Watkins, Oak Forest, 111. 

APPLE PRESERVE.— Take equal quantities of good brown 
sugar and peeled and cored apples, cut in squares or long slices. 
Make a syrup of 1 pt. of water to 3 lbs. of sugar, boil until pretty 
thick, then add the apples, the grated peel of 1 or 2 lemons, a 
little whole white ginger. Boil until the apples are clear. — Mrs. 
C. E. Rennaker, Chicago Ridge, 111. 

PRESERVED CHERRIES.— To each lb. of stoned cherries 
use Va, lb. sugar and J^ pt. of water. Dissolve sugar in the water, 
add the fruit and let it boil as fast as possible for y 2 hr., or until 
it begins to jelly. As soon as it begins to thicken, put in pots or 
earthen jars, and cover with brandied pa'per; and seal. — Mrs. C. A. 
Armstrong, Oaklawn, 111. 

CITRON PRESERVES.— Peel citron, slice and cut in squares 
on a bake board. Use about Yz lb. sugar to 1 lb. citron, mix and 
let stand over night, the sugar will melt and no water is required 
to cook the citron. Add ginger root and sliced lemons to taste 
for flavoring. Brown sugar makes a very rich, but rather dark, 
preserve. Cook slowly for 2 or 3 'hrs., or until transparent. — Mrs. 
. D. E. Remley, Willow Springs, 111. 

GRAPE PRESERVES.— 1 pt. fruit, V A pt. sugar, wash, drain 
grapes, remove from stems, heat to boiling point; wash and cook 
until seeds come out; strain out seeds and skins; cook 10 minutes, 
measure, add sugar and boil until liquid thickens. Put in steril- 
ized jars. — Mrs. Chas. Kramer, Sutton, 111. 

SPICED GRAPES.— Boil 7 lbs. grapes, 3 tablespoons ground 
cinnamon. When pulp and skins have boiled 3 minutes, add 4 
lbs. sugar, 1 pt. vinegar, and 3 tablespoons ground spices, tied in a 
piece of cheesecloth. Cook slowly until thickened. Pour into 
glasses or jars. Serve with meats. 1 cup grapes equals Yz lb. — 
Mrs. S. A. Perkins, Palos Park, 111. 

PRESERVED ORANGE PEEL.— Peel the oranges and cut 
rinds into narrow shreds, boil till tender, change the water three 
times, squeeze the juice of orange over sugar, put lb. to lb. of 
sugar and peel. Boil all together 20 minutes. — Mrs. Chas. Kra- 
mer. Sutton, 111. 



506 CANNING, PRESERVING AND PICKLING 

ORANGE AND RHUBARB PRESERVE.— To every lb. of 
rhubarb allow 3 or 4 Seville oranges and \y 2 lbs. white sugar; peel 
the oranges thinly and cut them into strips as for marmalade; take 
off the white pith, which will not be needed, remove the pips from 
the fruit and cut into slices the yellow part of the peel also. Place 
oranges, rhubarb and sugar in preserving pan and boil gently until 
sufficiently cooked and the scum has ceased to rise; put the pre- 
serves in small pots and cover while hot with paper brushed over 
with white of eg'g. — Mrs. Chas. Kramer, Sutton, 111. 

PLUM PRESERVES.— Scald plums and strain; add an equal 
weight of sugar and a gill of water to each lb. of fruit. Boil the 
sugar and water, skim; add the scalded fruit. Cook 2V 2 hrs., and 
put in airtight jars. — Mrs. E. D. Blaine, Belmont, 111. 

PEACH PRESERVES.— Immerse required amount of peach- 
es in boiling water and rub the skins off, then drop in cold water 
to prevent discoloring. To each 3 lbs. of fruit use 1 lb. of sugar 
and 1 pt. of water. When the syrup is boiling drop the peaches 
into it. Do not cook too many at once. When done, fill glass 
jars to the brim. Do not remove the stones from preserved 
peaches, as they improve the flavor. Cling stone peaches make 
the nicest flavored preserves. The wide-mouthed jars are best to 
use for the whole fruit. — Mabel Sturtevant, 105 S. Dearborn St.,' 
Chicago, 111. 

GINGER PEARS.— 4 lbs. hard pears, 4 lbs. sugar, 2 oz. green 
ginger root, juice of 2 lemons. Cut rind of lemons in long, thin 
strips, and boil until tender. Add to the pears, which should be 
cut in small, thin pieces. Add ginger root, scraped and chopped 
very fine. Add small cup water and the lemon juice. Cook slowly, 
until tender, and seal hot. — 'Mrs. Wm. P. Williams, 4463 Wood- 
lawn Ave., Chicago, 111. 

RHUBARB AND PINEAPPLE PRESERVE.— Wash, but do 
not peel, 8 lbs. rhubarb, or cut in pieces about 1 inch long, and dry 
it; slice and cut in small pieces 1 pineapple, and boil it separately 
for y 2 hr., then mix with rhubarb; add 5 lbs. sugar, and let sim- 
mer till cooked. This will make 5 qts. — Mrs. C. C. Chauncy, Mt. 
Prospect, 111. 

TOMATO PRESERVE.— Peel and stew 1 peck ripe tomatoes 
with a pt. of good vinegar, until the water is pretty well boiled 



COOK COUNTY COOK BOOK 507 

m ■ - i r;i i- h y; ' h 

out of them; add y 2 peck ripe apples, y 2 doz. lemons, 2 oz. whole 
ginger, 2 oz. cinnamon. Stew until all are tender, add 1 lb. sugar 
to each pt. of the mixture, and boil until thick. — Mrs. A. L. Lan- 
sing, rlossmore, 111. 

STRAWBERRY, RASPBERRY AND BLACKBERRY PRE- 
SERVES. — Pick and prepare the berries, put a lb. of sugar to a lb. 
of fruit. Let stand with sugar sprinkled over 4 hrs. Boil y 2 hr., 
slowly. — Mrs. E. L. Matthews, Chicago Heights, 111. 

PRESERVE STRAWBERRIES WITHOUT COOKING.— 

After the berries are picked over put them into a stone jar, or 
granite kettle, and mash with a potato masher, add % l'b. sugar 
to 1 lb. berries, and stir well, until sugar has dissolved, let stand 
over night, and put into sealers in the 'morning. This will keep 
for a year. — Mrs. L. E. Mason, Oak Glen, 111. 

BORDEAUX SAUCE RECIPE.— 4 qts. of chopped cabbage; 
2 qts. of green tomatoes, sliced, 1 doz. large onions, sliced, y 2 oz. 
of tumeric, J / 2 oz. of ground cloves, y 2 oz. of white pepper, % of 
mustard seed, 2 tablespoons salt, 1% cups of sugar, \y 2 qts. of 
cider vinegar. Boil slowly for 40 minutes. — Mrs. Mary Law- 
rence, Chicago Ridge, 111. 

CRABAPPLE CATSUP.— Quartered and cored, 3 lbs. crab- 
apples, boil with about 1 cup of water, and rub through a colander; 
then add 1J4 lbs. sugar, 1 qt. vinegar, 1 teaspoon salt; spice to 
taste, and boil till thick. — Mrs. C. A. Armstrong, Oaklawn, 111. 

CRANBERRY CATSUP.— Boil ripe cranberries until the 
juice is extracted from the pulp, strain and add 1 pt. of vinegar, 2 
lbs. brown sugar, 1 teaspoon each of cayenne pepper, black pepper, 
allspice, cloves and cinnamon; boil until thick enough to run freely 
from the bottle when cold. Put into jars piping hot, and cork 
tightly. — Mrs. D. E. Remley, Willow Springs, 111. 

CUCUMBER CATSUP.— Grate 50 fair-sized cucumbers; let 
them stand in a colander with salt, and drain, all night. Add, not 
quite a peck of onions, grated, and add the vinegar, and can, leav- 
ing ^3-inch of vinegar on top. It can be made with or without 
horseradish. — Mrs. C. C. Armstrong, Oaklawn, 111. 

CURRANT CATSUP.— Cover with vinegar 2 qts. red currants 
and 2 qts. sugar; add 1 tablespoon cinnamon, y 2 tablespoon cloves, 



508 CANNING, PRESERVING AND PICKLING 

y 2 tablespoon allspice, y 2 tablespoon cayenne. Boil slowly 40 min- 
utes. — Mrs. D. E. Remley, Willow Springs, 111. 

GOOSEBERRY CATSUP.— Boil 8 lbs. ripe gooseberries and 

4 lbs. sugar for 3 or 4 hrs. in 1 pt. good vinegar, then add 2 oz. 
each of cloves and cinnamon, and boil a little more; pour through 
a sieve, and bottle. — Mrs. Chas. Kramer, Sutton, 111. 

GRAPE CATSUP.— Boil 5 lbs. grapes and press them through 
a colander; add 2J4 lbs. sugar, 1 pt. vinegar, 1 tablespoon each of 
cloves, allspice, cinnamon, salt and black or ca}^enne pepper. Boil 
till thick, and can. — Mrs. E. D. Blaine, Belmont, 111. 

TOMATO CATSUP.— Drain 1 cup of juice from 1 can of to- 
matoes, and add 1 cup of gopd vinegar; place on the stove till it 
reaches the boiling point, then add a large tablespoon of brown 
sugar, 1 teaspoon of cinnamon, pepper, and salt to taste. When 
cool it is ready to use. — Mrs. M. E. Holmes, Homewood, III. 

VARIATION I.— Boil 2 doz. ripe tomatoes, 9 onions, 6 
apples, yi lb. mixed spices, y 2 gal. vinegar, y 2 lb. raisins, and salt 
to taste, iy 2 hrs. Strain and add 1 lb. brown sugar, 1 cup mustard, 
dissolved, and 1 tablespoon of cayenne pepper. Boil y 2 hr., and 
bottle.— Mrs. L. R. Ridley, Tinley Park, 111. 

UNCOOKED CHILI SAUCE.— Chop together 1 small onion 
and 1 large green pepper, then add to each pt. of ripe 
tomatoes, chopped, chop again, add y 2 cup sugar, 1 pt. vinegar, 2 
small teaspoons cloves and allspice, 2 large teaspoons cinnamon. 
It is ready to bottle at once. — Mrs. F. Alexander, Glenwood, III. 

CHOW-CHOW. — Peel and slice 25 large, ripe tomatoes, chop 

5 medium-sized onions fine, and 4 small green peppers; add 1 cup 
sugar, 2 tablespoons of salt, 1 teaspoon each ground cinnamon, all- 
spice and cloves. Put all the ingredients into a porcelain kettle 
and cook for \y 2 hrs. Can while hot. — Mrs. Chas. A. Johnson, 219 
S. 9th Ave., Maywood, 111. 

VARIATION I. — Wipe and remove skins from 2 qts. small 
green tomatoes. Wipe and pare 12 small cucumbers. Wipe 3 red 
peppers. Remove the leaves and cut off the stalk of 1 cauliflower. 
Separate 2 bunches of celery, and remove the leaves. Peel 1 pt. 
small onions. Remove the strings from 2 qts. of green or wax 



COOK COUNTY COOK BOOK 509 

■beans. Cut all the vegetables in small pieces, cover with salt, let 
stand 24 hrs., drain. To 1 gal. vinegar add %, lb. mustard seed, 2 
oz. tumeric, J / 2 oz. each of allspice, pepper and cloves. Bring to the 
boiling point, add vegetables, and let simmer till soft. Put into a 
stone jar or crock. — Mrs. R. A. Watkins, Oak Forest, Til. 

MADE MUSTARD. — 2 tablespoons mustard, mixed thorough- 
ly with 1 tablespoon of flour, while dry; fill a' cup 2 /z full of strong 
vinegar, and the remainder of water; add to the blended flour and 
mustard, slowly, to avoid lumping, and let boil till as thick as 
custard. Remove from the fire and add a teaspoon of sugar. — 
Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

RIPE CUCUMBER PICKLES.— Peel 1 doz. large, ripe cu- 
cumbers, and cut into small pieces, put 'in a large stone jar, and 
salt them. Let stand over night, under pressure. Next morning 
drain off the water, and wipe each piece of cucumber with a cloth. 
Put 1 qt. white wine vinegar and the 2 lbs. granulated sugar on 
fire to boil. Tie 3 sticks cinnamon, 1 tablespoon whole allspice, 1 
tablespoon whole cloves in a little clean, thin cloth, and put mto 
vinegar and sugar mixture. Then add the cucumber, and boil 
until they are clear. Have the Mason qt. jars ready, scalded and 
hot, and put the cucumbers in, a little at a time, until the jar is 
full. Then screw on .the covers tight to prevent air from enter- 
ing jars. — Mrs, S. A. Perkins, Palos Park, 111. 

PICKLED BEANS.— 3 pts. vinegar, 2 lbs. white sugar, 1 cup 
mustard, 1 cup flour, 2 tablespoons celery seed, 3 tablespoons tum- 
eric. Boil and stir until thick. Then stir in 1 peck butter or wax 
beans, strung, and boiled in salt water until they are tender. — Mrs. 
C. C. Chauncy, Mt. Prospect, 111. 

BEET PICKLES (SWEET).— Select nice, red beets, and boil 
until tender. Plunge each one separately into cold water, and 
with your hands give a little twist to strip off the skin. Cut length- 
wise into strips, Place these, not too closely, in glass jars, leav- 
ing room that the liquor may surround each "piece. To 2 qts. of 
vinegar add 4 lbs. of brown sugar, and y 2 teaspoon ol alum, pow- 
dered. Let this boil; after skimming, add 1 teaspoon each of 
cloves, allspice, mustard, a few peppercorns — all unground, and 
tied in a bag. Boil again, adding a little cayenne and salt. Pour 
over the beets. Next day drain off the syrup, bring to a boil, pour 



510 CANNING, PRESERVING AND PICKLING * 

over the beets again, then seal. This pickle will be of a rich, red 
color, and very delicious. — Mrs. Edgar Wilkinson, Palos, 111. 

MUSKMELON PICKLE.— Pare and prepare 7 lbs. of musk- 
melon that are turned a little yellow on the inside. Let come to a 
boil, 3 lbs. of light brown sugar, 1 pt. vinegar, and a little stick 
cinnamon; then add tlj.e fruit, and boil until clear. Will be ready 
for use in 2 weeks. — Mrs. A. L. Lansing, Flossmore, 111. 

PEAR PICKLES.— Select small, round ones, remove the blos- 
som end, stick them, with a fork. Allow to each qt. of pears 1 pt. 
of cider vinegar and 1 cup of sugar; put in a teaspoon allspice, cin- 
namon and cloves to boil with the vinegar; add the pears and boil, 
and seal in jars. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

PICKLED PEARS.— Boil 4 lbs. sugar and 1 qt. vinegar; 
skim, then add 12 lbs. pears and T A oz. whole cloves, y 2 oz. stick 
cinnamon, peel of lemon; boil pears till tender, then put in jars; 
let syrup boil a little longer, then pour it over them. — Mrs. E, L. 
Mathews, Chicago Heights, 111. 

WATERMELON PICKLES.— 10 lbs. melon rind, boiled in- 
pure water until tender; drain off the water through a colander. 
Make a syrup of 2 lbs. of white sugar, 1 qt. of vinegar, 1 oz. cinna- 
mon; pour over boiling hot 3 days in succession. — Mrs. Conklin, 
914 N. 5th Ave., Maywood, 111. 

MOCK MUSTARD PICKLES.— Put cucumbers in salt over 
night, then bring to a boil and remove salt water. Take cider 
vinegar enough to cover cucumbers, after ascertaining quantity. 
Thicken with flour, add sugar, ground celery seed and tumeric to 
suit flavor and shade (color) and cook. When flour is cooked, add 
cucumbers, take from fire and can. — Mrs. C. E. Rennaker, Chicago 
Ridge, 111. 

DEVILED APPLES.— For this relish use the sourest apples 
procurable. Peel, core and slice into a little cold water. Add 
equal weight apples and water, of light brown sugar. To a peck 
of apples allow the juice and grated rind of 3 lemons, 2 oz. of 
finely grated ginger; and 2 teaspoons of paprika. Boil together 
until the apples look transparent, then seal, while hot, in jars. 
This is fine to serve with meat. — Mrs. C. A. Armstrong, Oaklawn, 
111. 



COOK COUNTY COOK BOOK 511 

SPICED PEACHES (PICKLED).— Scald 3 lbs. of sugar, 1 
pt. of vinegar, 2 oz. of cinnamon, y 2 oz. of cloves; pour over 7 lbs. 
of fruit, let it stand 24 hrs., then drain; scald again, pour over the 1 
fruit, letting it stand for another 24 hrs. Boil all together till fruit 
is tender, skim it and boil liquor until thick, pour over the fruit, 
and set away in jars. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 
111. 

SWEET CUCUMBER PICKLES.— Soak whole cucumbers 3 
days in brine strong enough to float an egg. Then soak in clear 
water for 3 days, changing often. Cut in chunks, cook 2 hrs., in 
vinegar and water with grape leaves and 1 teaspoon of powdered 
alum. . Make a syrup of 3 lbs. of sugar, 3 pts. of vinegar to each 7 
lbs. of cucumbers, add 1 oz. of cassia buds, 1 oz. whole allspice, 1 
oz. celery seed. Boil well and then add the chunks of cucumber. 
Boil a few minutes. Let stand till the next day, then draw off 
the syrup, heat it up and pour over the pickles, and boil down.— 
Mrs. D. E. Remley, Willow Springs, 111. 

GREEN TOMATO PICKLE.— Slice 10 lbs. green tomatoes 
and put in layers, sprinkling salt on each layer, let it stand all 
night; next day drain from salt and add 2 qts. vinegar, 2 lbs. onions, 
thinly sliced, 2 teaspoons cayenne, 2 lbs. brown sugar, % oz. of 
cloves, % oz. cinnamon, % oz. black peppercorns. Tie these spices 
in a piece of muslin and boil slowly, until the tomatoes and onions 
are tender. This pickle will keep an indefinite length of time. — 
Mrs. Chas. Kramer, Sutton, 111. 

RED CABBAGE PICKLES.— Chop fine 1 qt. red cabbage, 1 
qt. boiled red beets, 1 cup horseradish, grated, 1 qt. vinegar, 1 cup 
sugar. Sprinkle a little salt on cabbage. Put sugar in vinegar and 
let simmer on fire, then let stand to cool before adding the cab- 
bage. — Mrs. E. D. Blaine, Belmont, 111. 

SEVEN DAY PICKLE.— Cut the cucumbers fresh from the 
vine and put into a crock; add a tablespoon of salt, and pour over 
enough boiling water to cover; drain each morning and add fresh 
salt and boiling water for seven mornings; drain again and scald 
in weak vinegar. Put in jars and pour over the following prepara- 
tion: 1 qt. of vinegar, 2 cups brown sugar, 2 tablespoons mixed 
spice, boil together, and when cool pour over the pickle. If on- 



512 CANNING, PRESERVING AND PICKLING 

ions are desired, use small ones, and scald in^ weak vinegar, and 
mix with the cucumbers. — Mrs. M. E. Holmes, Home wood, 111. 

CORN RELISH. — 2 doz. ears of corn, 1 head cabbage, 4 green 
peppers, 1 red pepper, 4 large onions. Cut corn off cob and chop 
fine. Other ingredients: Mix with 1 qt. vinegar, *4 cup flour, 3 cups 
sugar, *4 CU P sa lt> 2 oz. dry mustard, 1 teaspoon tumeric. Boil 30 
minutes, and add 2 teaspoons celery seed. — Mrs. N. Williams, 4548 
Prairie Ave., Chicago, 111. 

CUCUMBER RELISH.— 2 doz. large cucumbers, sliced and 
grated, ^> cup salt. Put into cheesecloth and drain over night. In 
the morning add y 2 cup sugar, tablespoon mustard seed, 1 table- 
spoon celery seed, 1 qt. vinegar, and mix. Put up in self-sealing 
jars of bottles.— Mrs. N. Williams, 4548 Prairie Ave., Chicago, 111 

GREEN TOMATO RELISH.— Wash and put through a 
coarse meat chopper y 2 peck green tomatoes, 6 medium-sized on- 
ions, 2 green sweet peppers (seeds removed). Heat, and add 2 
cups white wine vinegar, 3 cups granulated sugar, 1 tablespoon 
celery seed, 1 tablespoon ground cinnamon, 1 teaspoon allspice, 1 
teaspoon salt; then add the vegetables, and boil until they are soft. 
Put into pt. jars, and seal tight. — Mrs. L. R. Ridley, Tinley Park, 
111. 




PIES AND PASTRY 



PIE CRUST.— Take one-half as much shortening as flour. Rub 
the shortening into the flour and mix with cold water till very dry 
and stiff. For 1 pie with double crust take 1 cup flour and y 2 cup 
shortening.-— Mrs. G. R. Thornton, 306 S. 2nd Ave., Maywood, 111. 

VARIATION I.— For 2 pies mix together 2 cups flour, 4 table- 
spoons of lard and a pinch of salt. Mix in the lard, unmelted, 
using the hands; add about Vi cup of cold water, or enough to 
just about absorb the flour, but not to make a soft dough. Handle 
lightly, knead very little, roll bottom crust thicker than top. — Mrs. 
Frank R. Webber, 1001 S. 7ith Ave., Maywood, 111, 

BAKED CRUST. — Prepare pastry according to directions for 
apple pie. Invert a pie tin and cover with the paste. Prick all 
over with a fork and bake in a hot oven. Baked crusts may be 
rilled with chocolate or cream filling, or cranberry, apple or other 
fruit sauce. Individual crusts may be rilled with jam or jelly, as 
tarts.— Mrs. C. E. Rennaker, Chicago Ridge, 111. 

BOILED CRUST.— Pass 6 oz. of flour, J^ teaspoon of baking 
powder, and a pinch of salt through a sieve. Rub in 3 oz. of but- 
ter, add a small teacup of milk, gradually, and mix into a stiff 
paste. Roll out and use as directed. — Mrs. Roger Rawlings, Chi- 
cago Heights, 111. 

MERINGUE.— 1 tablespoon powdered sugar to each white of 
egg, Yz teaspoon of flavoring to each tgg, lemon or orange juice or 
extract vanilla or any of the desired flavoring. Beat whites of 
eggs until stiff; add sugar, gradually, then flavorings — Mrs. h. E. 
Mason, Oak Glen, 111. 

ALEXANDRA PIE.— Cream together 1 tgg f 1 small cup su- 
gar, 1 cup raisins, add 1 cup sour milk, 1 teaspoon each of cinna- 
mon and cloves, a little nutmeg, pinch salt; stir all well together, 
fill a crust and cover with another, and bake. — Mrs. Oscar Hansen, 
Glenwood, 111. 

513 



514 PIES AND PASTRY 

APPLE PIE. — Line plate with paste, pare, core and cut 1 sour 
apple into 8th or 16ths; put row around plate y 2 inch from edge, 
work towards center until plate is covered, pile on remainder, mix, 
and add \y 2 tablespoons sugar, speck of nutmeg or cinnamon, salt; 
dot with Y\ teaspoon butter, wet edge of under crust, cover with 
top, bake in hot oven for 45 minutes. — Mrs. Frances Mines, Tinley 
Park, 111. 

APPLE CUSTARD PIE.— Grate 1 large apple or 2 small 
ones; add y 2 cup sugar, or more if apples are tart, as quickly as 
possible, to keep from getting dark; add 1 beaten egg y salt and 
nutmeg, and thin to proper consistency with sweet milk; pour 
into pie crust and bake in moderate oven. — Mrs. Mary Kemp, Tin- 
ley Park, 111. 

DUTCH APPLE PIE.— 4 sour apples, 2 tablespoons sugar. 
Sift together a y 2 cup flour, 2 teaspoons baking powder, and J / 2 
teaspoon salt, and rub in 4 tablespoons butter; beat 1 egg; add to 
Ys cup milk; stir into the above and put in a deep pie-plate; core, 
quarter and partly rub apples in the batter, sprinkle sugar on ap- 
ples only. Bake 15 minutes in a hot oven, and serve with lemon 
sauce. — Mrs. Mary Kemp, Tinley Park, 111. 

CREAMED APPLE SAUCE PIE.— Bake a single crust, spread 
with well-sweetened apple-sauce, beaten light; cover with whipped 
cream; lay on the baked upper crust, and sprinkle powdered sugar 
on top. You may substitute a meringue of frothed whites, slightly 
sweetened, for the cream, spreading the same upon the top crust. — 
Mrs. Jas. Jordan, Worth, 111. 

GRATED SWEET APPLE PIE.— 1 scant cup of raw, grated, 
sweet apple, 2 well-beaten eggs, nearly 1 pt. of rich milk (or part 
of cream), a pinch of cinnamon, and sweetened to taste. Bake in 
1 crust, slowly, until well done. — Eloise Jennings, Winnetka, 111. 

CREAMED SWEET APPLE PIE.— Pare, core and quarter 
Campneld pound or other sweet apples. Put them into a pudding 
dish with a few spoons of water to prevent burning, cover closely, 
and cook until tender, but not broken. Add 2 tablespoons of 
sugar to each cup, and let them get cold in the syrup. Then cut 
into thin slices or tiny dice. Roll out some puff paste quite thin; 
line a pie-plate, sprinkle with flour, lay on another crust and bake 



COOK COUNTY COOK BOOK 515 

until brown. When ready to serve open the crusts, spread the 
lower one with the stewed apple, cover with whipped cream, put 
on the top crust and sprinkle that with powdered sugar, — Mrs. L. 
Powcl, Oaklawn, 111. 

GERMAN APPLE PIE.— Line a pie pan with paste, lay in 
side by side tart quartered apples, sprinkle over this ^ cup flour, 
fi cup sugar, y$ cup sour cream. Bake a rich brown without up- 
per crust. — Mrs. M. Myers, Lewellyn, 111. 

MEXICAN APPLE PIE.— Line plate with pie crust, cover 
with quartered tart apples, hollow side up, fill with sugar and put 
bits of butter over, put sweet cream over top of sugar; grated nut- 
meg last. Bake till apples are tender.— Mrs. F. L. Myers, Floss- 
more, 111. 

APPLE MERINGUE PIE.— Slice and stew ripe, tart apples; 
run through the colander or vegetable press into the bowl. Sweet- 
en plentifully, and beat in, while hot, a tablespoon of butter. Have 
ready buttered pie-plates lined with puff paste; when the sauce is 
cold fill these shells with it and bake until very light. Cover with 
meringue, slightly sweetened, and flavored with vanilla or other 
essence; set in a hot oven, and bake until the meringue begins to 
color. Sift powdered sugar over all. East cold. — Mrs. W. H. Nep- 
per ; Thornton, 111. 

APPLE POT PIE.— Select 8 apples, cut in 8ths, remove core 
but not skin, take 1 egg, Y\ cup rich milk, a pinch of salt, enough 
flour to make a stiff paste, roll out very thin, cut into 2-inch 
squares, put butter size of a small egg into a kettle, when a deli- 
cate brown remove to back of stove; now put in a layer of ap- 
ples, a layer of rolled paste, a little brown sugar, a pinch of cin- 
namon; repeat. Over this pour boiling water, and cook for 20 
minutes. Serve hot. — Mrs. J. H. Nathan, Glenwood, 111. 

BANANA PIE.— 2 cups banana pulp pressed through a 
sieve; add % cup sugar, the juice and grated rind of 1 lemon, 1 
teaspoon butter, 2 egg yolks, ^4 cup oi rich milk or cream, sprin- 
kle with cinnamon, bake, and cover with meringue.— Mrs. Geo. 
S. Piper, Worth, 111. 

BLACKBERRY PIE.— Pick over and wash V/ 2 cups berries. 
Stew until soft with enough water to prevent burning, Add sugar 



516 PIES AND PASTRY 

to taste, and *4 teaspoon salt. Line plate with paste, put on a 
rim, fill with berries (which have been cooled); arrange six strips 
pastry across the top, cut same width as rim; put on an tipper 
rim. Bake 30 minutes in moderate oven. — Mrs. G. W. Perkins, 
Spaulding, 111. 

NEW ENGLAND BLUEBERRY PIE.— Wash and dredge 
blueberries with flour; then scatter among them y 2 cup of sugar 
for each pt. of berries. Fill paste shells with this, dot with butter, 
cover with another crust and bake. These are richer than huckle- 
berry or blueberry pies, when made in the usual way, the floui*> 
thickening the juice slightly and ivith butter tempering the acid. — 
Mrs. R. H. Pennington, Oaklawn, 111. 

BUTTERSCOTCH PIE.— Cream together 2 beaten egg yolks, 
1 cup brown sugar and a tablespoon of flour; add to a pt. of milk 
brought to a boil in a double boiler; cook till thick, stirring occa- 
sionally. Put into a baked crust and cover the top with the 2 
beaten whites, to which 1 teaspoon of sugar has been added. 
Brown in slow oven.— Mrs. A. E. Hamilton, 508 S. 4th Ave., May- 
wood, 111 

CARROT PIE. — 2 cups mashed, boiled carrots, 1 cup granu- 
lated sugar, 3 well-beaten eggs, 1 teaspoon each ground cinnamon 
and ginger, a pinch of salt. Bake in hot oven without upper 
crust. This is very much like pumpkin pie. — Mrs. R. II. Penning- 
ton, Oiaklawn, 111. 

CHERRY PIE.— Line your pie-plate with good crust, fill half 
full with ripe cherries; sprinkle over them about a cup of sugar, 1 
teaspoon of sifted flour, dot a few bits of butter over that. Then 
fill the crusts full to the top. Cover with the upper crust, and 
bake. Stone the cherries. — Mrs. Conkljn, 914 N. 5th Ave., May- 
wood, 111. 

MOCK CHERRY PIE.— -ly, cups cranberries, % cup sugar, 
3- tablespoons cracker crumbs, M cup seeded raisins, 7 cups water, 
1 teaspoon vanilla. Chop cranberries and raisins together, add 
water, and cook slightly, add sugar and crumbs, cooking till well 
mixed; when cool, add vanilla, and just before serving put between 
baked crusts or cover with baked lattice crust. This makes a large 
quantity. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. 



COOK COUNTY COOK BOOK 517 

CHOCOLATE PIE.— Mix together 1 cup sugar, 2 heaping 
tablespoons of flour, 4 tablespoons of grated chocolate and a 
pinch of salt; add a pt. of water or milk or equal parts of water 
and milk, a lump of butter, 2 beaten eggs, flavoring to taste. Cook 
in a double boiler till it thickens. Pour into a baked crust. — Jes- 
sie Clevenger, Carlonville, 111. 

VARIATION I.—2 cups milk, 2 tablespoons grated choc- 
olate, fi cup sugar, yolks of 2 eggs. Heat 2 tablespoons grated 
chocolate and 2 cups milk together, add the sugar and yolks to- 
gether, beaten to a cream. Flavor with vanilla. Bake with under 
crust. Spread meringue of the white over the top. — Mrs. Geo. S. 
Piper, Worth, 111. 

COCOANUT PIE.— Mix the yolk of 3 eggs and 1 teacup of 
sugar, stir in 1 pt. of milk, add 1 grated cocoanut (if prepared co- 
coanut is used, take 1 teacup), filling the pan even full, and bake. 
Beat whites of eggs to froth, stirring in 3 tablespoons of sugar, 
pour over pie, and bake to a light brown. — Mrs. Conkliri, 914 N. 
5th Ave., Maywood, 111. 

CONVERT PIE.— Cook y 2 cup macaroni until tender, scald 
1 cup of cream and add 1 cup bread crumbs, 1 tablespoon each of 
bread crumbs and butter, 1 (teaspoon of red or green pepper, y 2 
cup grated cheese, 2 eggs, and 1 small teaspoon salt. 

Oyster Sauce. — Rub 2 tablespoons of flour and 1 of butter 
smooth; add 1 cup hot milk, pinch of pepper and y 2 teaspoon of 
salt. When thick add 1 small can oysters, and pour over pie. — 
Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. 

CRABAPPLE PIE.— Quarter and core, but do not pare, Si- 
berian crabapples. Make a pie as for ordinary apples, adding 
about 1 cup of sugar. — Eloise Jennings, Winnetka, 111. 

CRANBERRY PIE.— Put into a dish or basin 1 coffee cup of 
split cranberries; add 1 cup of white sugar, Yz cup of water, 1 
tablespoon of sifted flour; stir all together, and put into crust. 
Cover with an upper crust.— Mrs. Conklin, 914 N. 5th Ave., May- 
wood, 111. 

CREAM PIE. — 1 cup new milk, 1 dessertspoon of corn 
starch, yolks of 2 eggs; beat yolks of eggs and corn starch to- 



£48 PIES AND PASTRY 

gether, stir into milk, sweeten to taste, and flavor with vanilla; 
allow to boil until eggs and starch are cooked, then cool and put 
into a pie shell, which is baked and cool beforehand. Then 
beat the whites to a stiff froth with Y^ cup of granulated sugar. 
Spread over the pie and set in a moderate oven for 3 minutes. — 
Mrs. Geo. S. Piper, Worth, 111. 

BANANA CREAM PIE.— Put into a double boiler a "cream 
filling made with 1 pt. water or milk or equal parts of each, yolks 
of 2 eggs, a small piece of butter, 2 heaping teaspoons of flour 
and sugar, and flavoring to taste. While this is cooking slice 2 
large bananas into a baked crust and sprinkle with sugar. Pour 
filling over when thick, and cover with meringue. — Jessie Cleven- 
ger, Carlonville, 111. . 

DATE CREAM PIE.— Bake a rich crust in a deep pie-plate 
or tin, pricking it to prevent blistering. To each 8-inch plate 
allow V/2 cups stoned and chopped dates, mixed with sufficient 
sweetened and flavored whipped cream to fill. Cover the top 
with a meringue, browned lightly. When cold, dot with bits of 
bright red jelly. — Eloise Jennings, Winnetka, 111. 

CREAM PEACH PIE.— Line a pie-pan with rich paste; peel, 
halve and seed peaches enough to fill the pan; mix 2 tablespoons 
of flour with 1 cup of sugar and sprinkle over the peaches; fill 
the pan with thick, sweet cream and bake till done. Canned 
peaches or apples cut in eighths may be used. — Eloise Jennings, 
W r innetka, 111. 

GERMAN CREAM PIE.— \% cups of milk or cream, 3 round- 
ing tablespoons sugar, 1 tablespoon of flour, 3 yolks of eggs, lj4 
teaspoons vanilla. Cook in double boiler until thick meringue, 
whites of 3 eggs, 3 tablespoons suga/, few drops of vanilla. Bake 
crust first, then add filling, then meringue, and brown lightly. — 
Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

CUSTARD PIE.— Beat together 3 tablespoons of flour and 1 
tablespoon of sugar; add 3 beaten eggs, reserving the white of 1 
for the top, 3 cups milk, and grated nutmeg. Put into a baked 
crust in a deep tin. When done and nicely browned, beat whites 
to a froth and add a tablespoon of cocoanut, and place on top; 
brown.— Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. 



COOK COUNTY COOK BOOK 519 

FANCY PIE. — 1 cup of any kind of fruit, 1 cup of sugar, yolk 
of 2 eggs, 2 tablespoons of water, 1 tablespoon of flour. Bake in 
open crust. Beat the whites stiff, with 4 spoons of sugar added. 
Frost, and brown slightly. — Mrs. Conklin, 914 N. 5th Ave., May- 
wood, 111. 

FRUIT PIE.— Must be baked in 2 qt. metal basin to give it 
the right shape; the basin must be of nearly the same size, top 
and bottom; first make a nice pie crust, put a layer of it in the bot- 
tom, but not around the side of the dish; then a layer of chopped 
sour apples, 2 inches thick; a layer of chopped raisins; sprinkle 
sugar over this, pieces of butter any size you like — cloves and 
nutmeg are nice; another layer of crust, fruit, etc. Put a crust on 
top, bake slowly for 2 hrs.; when done 'turn bottom upwards on a 
plate, and before putting it on the table, sprinkle fine sugar over 
it. It is quite as good when warmed again as when first baked. 
It requires 1 lb. of raisins, 10 or 12 good-sized apples, 2 large 
cups of sugar. — Mrs. C. E. Rennaker, Chicago Ridge, 111. 

GOOSEBERRY PIE.— Wash the gooseberries and pour 
enough boiling water over to cover them. Let stand a few 
minutes, and then drain. Line your pie-plates with pastry, fill 
them with fruit, and add 24 lb. of sugar to a pt. of fruit; sprinkle 
flour over the top, and cover with the top crust; leave an opening 
in the center. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

GRAPE PIE.— Pop the pulp out into one dish, and put the 
skin into another. Then simmer the pulp a little over the fire to 
soften it; remove, and rub it through a colander to separate from 
the seeds. Then put the skin and pulp together, and the}' are 
ready for pies. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

HUCKLEBERRY PIE.— 1 pt. of canned or fresh huckleber- 
ries, 2 heaping teaspoons of flour, 1 cup sugar, mixed with flour, 
1 tablespoon vinegar or 2 of cider; bake in 2 crusts. — Mrs. G. W. 
Perkins, Spaulding, 111. 

JELLY PIE. — Cream together Vz cup of butter and 1 small 
cup sugar, add V2. cup of milk or cream, yolks of 2 eggs and 4 
tablespoons of jelly. Beat all together and bake in a thin crust. 
Cover with meringue, made of the whites of 2 eggs and T / 2 cup of 



020 PIES AND PASTRY 

sugar, return the pie to the oven and brown lightly.— Eloise Jen- 
nings, Winnetka, 111. 

LEMON PIE. — Juice and grated rind of 1 large lemon, 1 cup 
sugar, 2 eggs, 2 tablespoons (rounded) flour, 1 cup milk, put the 
sugar into the yolk, and beat, add flour and beat again; add milk, 
fold in the stiffly beaten whites, being careful not to beat the 
mixture after the whites are added. Bake as a custard; the whites 
rise to the top while baking and form a sort of meringue. Wat^r 
may be used instead of milk, if strong taste of lemon is desired. — 
Mrs. J. H. Nathan, Glenwood, 111. 

LEMON PIE WITH TWO CRUSTS.— Beat 2 eggs light, 
and stir into them 2 cups of sugar; add a pt. of water, 3 table- 
spoons of cracker-dust, the same quantity of flour, rubbed to a 
paste with a little cold water, the grated rind of one and the 
juice of 2 lemons. Beat hard, add a pinch each of cinnamon 
and nutmeg, and turn the mixture into pie-plates lined with pas- 
try. Cover with an upper crust, cut gashes in this for the escape 
of the steam, and bake in a steady oven for 40 minutes. — Mrs. W. 
H. Nepper, Thornton, 111. 

LEMON PIE WITHOUT LEMONS.— Beat yolks of 2 
eggs (save whites for frosting) with ?>/\ cup sugar until smooth. 
Then stir in 3 tablespoons of vinegar, and add 2 heaping table- 
spoons of flour, and stir until thoroughly mixed together; add 1 
cup of boiling water, stir well, then set over fire until thickened. — 
Mrs. F. L. Myers, Flossmore, 111. 

MARLBOROUGH PIE.— 1 pt. strained apple, 1 pt. of sugar, 
\y 2 nutmegs, V 2 pt. of cream or y 2 pt. of milk, and melt in it *4 
lb. of butter, 1 lemon, juice, grated rind and pulp, and 4 eggs. 
Bake in 1 crust for Y\ hr. in deep dishes. (Half this rule makes 
2 pies.) — Eloise Jennings, Winnetka, 111. 

MINCE MEAT.— Mix together l l / 2 cups ground, cooked beef, 
1 cup ground suet, 5 cups chopped raisins, 4 cups currants, 6 cups 
chopped apples, 1 qt. boiled cider or fruit juice, 1 pt. of water, 1 
cup ground or chopped figs, 1 cup ground or chopped dates, H 
cup ground or chopped raw orange peeling, 3; cups brown sugar, 
a little salt, spices to taste. Fill a pie-plate lined with pie paste, 



COOX COUNTY COOK BOOK 521 

and cover with a top crust. Bake in a moderate oven.— Mrs. M. 
Myers, Lewellyn, 111. 

MOCK MINCE PIE.— 8 crackers, rolled fine, 2 eggs, 1 cup 
of sugar, y 2 cup of vinegar, 1 cup of molasses, y 2 cup of 'boiling 
water, 1 cup of chopped raisins, cloves, cassia, nutmeg. — Mrs, 
Conklin, 914 N. 5th Ave., Maywood, 111. 

NUT MINCE PIE.— 1 cup of walnut meats, 2 cups of apples, 
cut fine, y 2 cup of vinegar, y 2 cup of water or fruit juice, y 2 cup 
of sugar, 1 cup of raisins, y 2 teaspoon of cinnamon, y 2 teaspoon 
of allspice, y 2 teaspoon of cloves, y 2 teaspoon of salt. The spices 
and the sugar are mixed, then add all the other ingredients. Di- 
vide into two pie-plates, lined with pas,try, cover with a top crust 
and bake in a hot oven. — Mrs. L. Powell, Oaklawn, 111. 

CREAMED PEACH PIE.— Peel, stone and halve ripe peach- 
es. Line a deep pie-plate with puff paste, and lay the peaches 
in this. Sprinkle thickly with sugar and fit on an upper crust. 
Have ready and cold, a cream sauce, made by scalding y 2 pt. 
of milk, and thicken it with a tablespoon of cornstarch, rubbed 
smooth in a little cold milk. Add 2 tablespoons of sugar and the 
frothed white of 1 egg. Boil together for 5 minutes, and set aside 
to cool. When the pie is done, carefully lift the top crust and 
fill the pie to overflowing with the cream sauce. Replace the 
crust, and set in a cool place. Sprinkle with powdered sugar, and 
eat very cold. — Mrs. Jas. Jordan, Worth, 111. 

PINEAPPLE PIE.— Beat half the weight of a pineapple in 
butter to a creamy froth; add its weight in sugar, also the yolks 
of 5 eggs, continue to beat till very light; add 1 cup of cream, 1 
-grated pineapple, and the whites of the eggs, beaten to a stiff 
froth. Bake with an under crust. — Mrs. Conklin, 914 N, 5th Ave., 
Maywood, 111. 

PLUM PIE. — Make crust as for custard pie. Quarter and pit 
plums, and lay them on the crust thick. Beat 1 egg and put a 
little milk with it, well beaten. Add 1 cup of sugar, some cinna- 
mon, and a little piece of butter. Pour over plums, and bake. — 
Mrs. Conklin, 914 N 8 5th Ave., Maywood, 111. 

VARIATION I. — Stew plums or damsons in only just enough 
water to keep them from burning; when tender and while hot 



522 PIES AND PASTRY 

sweeten them with sugar, and when they are cold pour them into 
pie-dishes, lined with paste, dredge flour over them, put on a top 
crust with a slit in the center, wet and pinch together the edges 
of the crust, and bake 1 hr. — Mrs. Oscar Hansen, Glenwood, 111. 

POTATO PIE. — 1 cup grated potatoes, 1 cup sugar, 1 cup 
boiling water, juice and rind, grated, of 1 lemon, butter size of an 
egg; boil all together until thick, then put into pie crust and cover 
just as you would any other pie. — Mrs. Jas. Jordan, Worth, 111. 

PRUNE PIE (Chicopee, Mass., Recipe).— Let % lb. prunes 
soak in cold water over night; stew until tender, let cool, and 
remove the stones. Arrange them in a crust, add y 2 cup sugar, 2 
tablespoons butter, juice of y 2 a lemon, 2 tablespoons of flour, 
salt, and juice from the prunes, which should have been reduced 
in cooking the prunes. — Mabel Sturtevant, 105 S. Dearborn St., 
Chicago, 111. 

PUMPKIN OR SQUASH PIE.— Peel, cut in small squares, 
cook in hot water just enough to cover, till soft. Run through 
a colander. l J / 2 cups of squash are enough for 1 pie. Sweeten 
to taste, add a little ginger, nutmeg and cinnamon, a pinch of 
salt and a pinch of baking soda. Put into a pie crust and bake in 
the oven.— Mrs. F. E. Clower, 1103 S. 7th Ave., Maywood, 111. 

QUAKER PIE.— Yolk of 1 egg, 2 / 3 cup sweet milk or water, 
1 teaspoon baking powder. Make batter to drop stiff from spoon. 
Grease deep pic-plate, spread on the batter and cover with stewed 
apples, and bake. 

Sauce. — White of 1 egg, butter and sugar, creamed together. — 
Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

QUINCE PIE. — Line plate with paste, slice in the quince, 
and sweeten to taste. They require lots of sugar. Place dots of 
butter on top, cover with a top crust, and bake. — Mrs. Mary 
Kemp, Tinley Park, 111. 

RAISIN PIE. — Mix together 1 cup chopped raisins, 1 cup 
sugar, 1 cup milk or cream, 1 egg, 2 teaspoons vinegar, cinnamon 
and cloves to taste. Bake with upper crust. — Mrs. Frederic 
Sharp, 700 S. 3rd Ave., Maywood, 111. 



COOK COUNTY COOK BOOK 523 

LEMON RAISIN PIE.— 1 cup seeded, chopped raisins, the 
juice and grated rind of a lemon, 1 cup of cold water, 1 tablespoon 
of flour, 1 cup of sugar, 2 tablespoons of butter. Stir lightly to- 
gether and bake with upper and under crusts.— Mrs. Conklin, 914 
N. 5th Ave., Maywood, 111. 

RASPBERRY CREAM PIE.— Rub Yz cup each of butter 
and sugar to a smooth cream; add the beaten yolks of 4 eggs, a 
large tablespoon of raspberry jam and Yz cup of thick, .-.weet 
cream. Line a smalL pie-plate with puff paste, bake the paste 
and cook the mixture in a double boiler; put it in the paste, when 
done, and make a meringue of the whites of the eggs, beaten stiff 
with a little fine sugar; spread on the top, and brown. — Eloise 
Jennings, Winnetka, 111. 

RHUBARB OR PIE-PLANT PIE.— Pour boiling water over 
2 cups of chopped pie-plant, and let stand a few minutes, drain off 
the water, and add 1 cup of sugar, 2 tablespoons of flour, yolks of 
2 eggs, well beaten, 3 tablespoons of water. Bake with an under 
crust, when done, make an icing by mixing the whites of 2 eggs, 
well beaten, with 2 tablespoons of sugar, put over the top. Set 
back in the oven until the icing is a delicate brown.— Mrs. Conk- 
lin, 914 N. 5th Ave., Maywood, 111. 

RHUBARB CUSTARD PIE.— Cook 2^ cups rhubarb with 
about 1 tablespoon of water, add 2Y* cups sugar just as removed 
from fire, and add beaten yolks of 2 eggs, stirring vigorously. 
Put into baked shell, cover with meringue. — Mabel Sturtevant, 
105 S. Dearborn St., Chicago, 111. 

SOUR MILK PIE.— 1 cup thick, sour milk, 2 tablespoons 
of butter, J4 cup raisins, 1 teaspoon of cinnamon, J4 teaspoon of 
nutmeg and cloves, 1 tablespoon of flour, 1 cup sugar. Bake with 
upper and lower crust.- — Mrs. Conklin, 914 N. 5th Ave., Maywood,' 
111. 

SQUASH PIE. — 1 egg, 1 cup cooked squash, 1 cup of milk, 
Yz teaspoon salt, Ya cup of sugar, 1 teaspoon molasses, Y2 tea- 
spoon of ginger 1/16 teaspoon cinnamon, speck of cloves, 3 drops 
vanilla. Bake as pumpkin pie in one crust. — Mrs. I/. E. Mason, 
Oak Glen, 111. 



5<24 PIES AND PASTRY 

STRAWBERRY PIE.— Line a buttered plate with puff paste, 
wash with white of egg, and fill with ripe strawberries, capped 
and washed. Sweeten plentifully, cover with another crust; cut 
slits in this and bake. — Mrs. A. L. Lansing, Flossmore, 111. 

SWEET POTATO PIE.— Parboil, peel, and when cold, grate 
enough sweet potatoes to make a lb. Cream a yi cup of butter , 
with 54 cup of sugar and the beaten yolks of 4 eggs, a teaspoon 
each of powdered cinnamon and nutmeg, the grated potato, the 
juice and rind of 1 lemon, a wineglass of brandy, and, last of all, 
the whites of 4 eggs. Line a large pie-plate with puff paste, .fill ' 
with the mixture, and bake. — Mrs. Edgar Wilkinson, Palos, 111. 

TURN-OVER PIES.— Mix a plain puff paste. Roll thin, and 
cut into circular pieces about the size of a saucer. Put fruit over 
one-half of the piece. Sprinkle with sugar. Wet the edges and 
turn the paste over. Press the edges together and bake on tins 
in a quick oven 20 minutes. — Mrs. C. C. Chauncy, Mt. Prospect, 
111. 

VINEGAR PIE. — Bake crust as for lemon pie. Mix 1 egg, 
1 cup sugar, 1 tablespoon corn starch, 2 tablespoons of vinegar, 1 
cup cold water, add nutmeg flavor and cook in a double boiler 
till thick, fill the crust and make a lattice work of pie-crust over 
top. Brown in oven. Serve hot or cold. — Mrs. Geo. S. Piper, 
Worth, 111. 

WASHINGTON PIE.— Cream together 1 cup sugar and 1 
egg; add */> cup milk, butter size of egg, make a stiff batter, as 
for cake, using 1 teaspoon baking powder to 1 cup flour; bake in 
jelly pan, slip it off and spread with strawberry or raspberry 
jam; over this spread the whites of 2 eggs, beaten to stiff froth, 
with a little sugar. Put in oven till set; eat with or without cream, 
while hot. This is good also cut cold and used for a cake. — Mrs. 
S. A. Perkins, Palos Park, 111. 

TARTS 

CHOCOLATE TARTS.— y 2 cup milk and y 2 cup water, add 
1 cup sugar, 1 teaspoon butter, a pinch of soda, and J4 cake grated 
chocolate. When this boils add \y 2 tablespoons corn starch, or 
more, to make stiff enough, dissolved in a little water, let boil 



COOK COUNTY COOK BOOK 525 

until thickened, add 1 teaspoon vanilla. Place in tart shells and 
put icing on top. — Mrs. S. A. Perkins, Palos Park, 111. 

CRANBERRY TART.— iy 2 cups cranberries, VA cups sugar, 
Yz cup water. Pick over and wash berries, add water, to cover 
and cook over moderate fire until all the berries have burst, then 
add sugar, and cook to thoroughly combine. Cook and put in 
baked shell, and just before serving cover with lattice of baked 
crust, or bake mixture in crust without previously baking. — Mrs. 
R. A. Watkins, Oak Forest, 111. 

COCOANUT TARTS.— Boil together 1 cup of sugar, y 2 cup 
of water, y 2 of a grated cocoanut, Boil the water, sugar and co- 
coanut together for 5 minutes. Remove the mixture from the 
fire, and when it is nearly cold, add the yolks of 3 eggs, well 
beaten. Stir all well together, pour the preparation into patty 
pans, lined with crust, and bake 8 minutes. Beat the whites stiff, 
add 2 tablespoons of sugar, distribute this meringue among the 
tarts and return them to the oven to brown lightly. — Mrs. F, 
Alexander, Greenwood, 111. 

DATE TARTS.— Blanch y 2 lb. shelled almonds, stone y 2 lb. 
dates, and chop both. Beat 4 eggs and \y 2 cups fruit sugar, grad- 
ually add flavoring, add almonds and dates. Drop in buttered pan 
and bake 1 hr. in a slow oven. — Mrs. M. E. Holmes, Homewood, 
111. 

HAZELNUT TARTS.— Mix 1 scant cup of powdered sugar 
and well-beaten yolks of 6 eggs, add 1 tablespoon of rum, 2 /$ lb. 
ground nuts, \% cups of ground bread, keeping y$ cup for filling, 
and the whites of eggs. Bake in 2 layers. 

Filling. — 1 cup milk, V/ 2 cup sugar, butter size of an egg; let 
them come to a boil. Set aside and add y$ lb. ground nuts, re- 
maining bread, and 1 teaspoon of rum. 

Frosting. — V/z cups of confectioner's sugar with enough cream 
to make it stiff. Flavor with almond or vanilla extract. — Mrs. 
F. Alexander, Glenwood, 111. 

LEMON CHEESE FOR TARTS.— 1 lb. white sugar, rind of 
2 lemons, juice of 3 or 4 small ones, yolks of 3, whites of 3, 6 03. 
of butter. Boil until thickness of honey. Put into sealers and 
keep in a cool place. Will keep a long time. — Mrs. M. E. Holmes, 
Homewood. 111. 



PUDDING AND DESSERTS 



A DELICIOUS PUDDING SAUCE.— Beat the whites of 2 
eggs stiff and beat in the yolks. Add 1 cup of sugar to y 2 pt. of 
cream, beaten stiff. Just before serving beat the eggs and cream 
together.— Mrs. A. Morgan, 429 19th Ave., Maywood, 111. 

HARD PUDDING SAUCE.— Cream 1 cup sugar, and y 2 cup 
butter, grate 1 apple or 3 slices of pineapple, and add the well- 
beaten white of 1 tgg. Beat all thoroughly together, — Mrs. C. K. 
Wurtz, 216 S. 2nd Ave., Maywood, 111. 

MAPLE SYRUP PUDDING SAUCE.— To */ 2 cup maple 
syrup add 1 tablespoon butter, 3 tablespoons of flour, thin with y 2 
cup cold water, pour 3 cups boiling water over this. — Jane Parker, 
803 S. 2nd Ave., Maywood, 111. 

SAUCE FOR PLUM PUDDING.— Stir 2 tablespoons of 
butter into 2 cups of sugar and 1 tablespoon of flour, add the 
yolks of 2 eggs, beaten very light, and 1 cup of boiling water 
Cook, stirring steadily, for a few minutes. Take from fire and 
add the whites, beaten to a stiff froth. Flavor with lemon juice 
or nutmeg and brandy. — Mrs. Harry Stearns, 134 S. 19th Ave., 
Maywood, 111. 

SAUCE— "ROSA BONHEUR."— 1 pt. good claret mixed 
with % lb. sugar, yolks of 4 eggs and 2 whites, well beaten, juice 
of 2 lemons and 1 orange. Beat all together, adding a very little 
corn starch. Cook in double boiler until stiff, and serve while 
fresh and hot. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., 
Chicago, 111. 

TARTARE SAUCE.— Mix and chop very fine each of the 
following: 1 tablespoon of capers, olives, green cucumber pickles, 
and parsley. Press dry in a cloth. Then add gradually to 1 cup 
of mayonnaise.— Mrs. F. C. Winter, Winnetka, 111. , 

ALMOND PUDDING.— Soak 3 tablespoons of finely grated 
bread crumbs in milk. Add % lb- of blanched and pounded al- 

526 



COOK COUNTY COOK BOOK 527 

monds, a piece of butter size of an egg, melted in a pt. of new- 
milk, sugar to taste, a teaspoon of grated lemon rind, a little nut- 
meg, and 3 eggs, well beaten. Place in a pudding dish lined with 
paste, and bake in a moderate oven. — Mrs. E. D. Kelley, Win- 
netka, 111. 

BAKED APPLES.— Pare and core greening apples and fill 
the holes with sugar, sprinkle cinnamon over, and bake. Serve 
with cream.— Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. 

APPLE DUMPLINGS.— 1 pt. flour, 1 heaping teaspoon bak- 
ing powder, pinch of salt, 1 heaping tablespoon lard. Mix well 
together, add water enough to roll thin. Peel 2 big apples and 
slice thin. Divide the dough and apples into 4 or 5 parts, as de- 
sired. Cover the apples with the dough, seasoning the apples 
with a very little sugar, cinnamon or nutmeg. Place in baking 
pan, with a large cup of boiling water in which a small ^ cup of 
brown sugar has been dissolved. Baste often while baking. — Mrs. 
Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. 

APPLE PUDDING,— Cream together 1 cup sugar and 1 table- 
spoon butter; add 1 beaten egg, Y cup milk, 1 heaping cup flour 
in which 1 teaspoon baking powder has been sifted. The batter 
should be quite stiff. Have the pudding pan well greased, cover 
with a layer of thinly sliced apples, add a layer of the batter, etc. 
Serve with pudding sauce. Any kind of canned or fresh fruits 
may be used in the same way. If raisins or "berries are used, mix 
with flour. If canned or stewed fruits are used, use the juice for 
the sauce. — Jane Parker, 803 S. 2nd Ave., Maywood, 111. 

VARIATION I.— 5 apples, pared and quartered, sprinkle with 
sugar and small spices to taste., Cream 1 tablespoon of butter 
and y 2 cup sugar, add 1 beaten egg, % cup milk, flavor with cinna- 
mon, nutmeg or vanilla, and flour enough to make a stiff dough, 
sifted with 1 heaping teaspoon of baking powder; mix little stiffer 
than cake dough. Pour over the apples and bake slowly. Serve 
hot with milk, cream or pudding sauce. It may be served cold with 
plain or whipped cream. Nice to put up with cold lunches. — Mrs. 
Mary Herring, 404 S. 11th Ave., Maywood, 111. 

APPLE FLOAT. — Pare and core 6 large apples and bake. 
Beat 1 cup powdered sugar and the beaten whites of 1 egg until 



528 PUDDING AND DESSERTS 

very light; add \y 2 pts. milk, the yolk of 1 egg, 1 teaspoon of 
corn starch, and a little salt. Put in a double 'boiler and stir until 
thick, place in a dish and float the baked apples upon it. — Mrs. C. 
K. Wurtz, 216 S. 2nd Ave., Maywood, 111. 

APPLE GRAHAM PUDDING.— Mix together 2 cups of 
white flour, 1 cup graham flour, 2 cups chopped apples, 2 scant tea- 
spoons of soda, J/2 cup sour milk, 1 cup molasses, J4 cup butter, 1 
teaspoon of nutmeg, 1 teaspoon of mace, 1 teaspoon of cinnamon. 
Pour into buttered pan large enough to permit rising; cover 
closely and steam 2 hrs. Use hard sauce for dressing or a boiled 
corn starch dressing flavored with grated lemon rind and juice. — 
Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 

STEAMED APPLE PUDDING.— Chop V 4 lb. of beef suet 
fine and mix with 1 qt. of flour. Peel and core 4 good-sized ap- 
ples, and chop fine; add 4 tablespoons of sugar, and mix thor- 
oughly with flour and suet; add enough water to make it hold to- 
gether; put in a pudding bag or steamer, and boil or steam 2 or 3 
hrs. Serve hot with a plain pudding sauce, made with 1 cup milk, 
1 teaspoon flour, and sweetened to taste.— -Mrs. Joseph Wylegalla, 
1415 S. 2nd Ave., Maywood, 111. 

BETTY OR BABY IN THE BAG.— Make a biscuit dough 
and roll out in a sheet. Peel and quarter apples and lay across, 
sprinkle over raisins, cinnamon and sugar. Roll like a jelly-roll. 
Put into a bag and steam. Serve with a plain pudding sauce. 
Blueberries used instead of apples make a nice pudding. Any 
kind of berries or fruit may be used.— Mrs. E. J. McGrath, 315 S. 
5th Ave., Maywood, 111. 

BLACKBERRY BREAD.— Stew berries, sweeten; pour hot 
over thin slices baker's bread, buttered, making alternate layers 
with fruit; last put a plate on top, and when cold set on ice. 
Serve with whipped cream. — Mrs. D. E. Gentry, Glencoe, 111. 

BLACKBERRY EMPRESS.— 2 cups milk, 1 egg, yj cup of 
butter, 1 teaspoon baking powder, and flour to make a thin batter. 
Place layer in a pudding dish; cover with a qt. blackberries, well 
covered with sugar and few dabs of butter. Cover with the re- 
maining batter. Bake 1 hr. Serve either hot or cold, with 



COOK COUNTY COOK BOOK 529 

whipped cream, sweetened. — Mrs. C. A. Armstrong, Oaklawn, 
111. 

BLUEBERRY PUDDING.— 3 cups flour, 1 qt. blueberries, 1 
teaspoon soda, beaten into 1 cup molasses, salt, steam 3 hrs. 

Sauce. — Beat 2 even tablespoons of butter and J4 cup of pow- 
dered sugar to a cream, add the well-beaten white of an egg, and 
3 tablespoons of Sherry, or any kind of flavor. Beat the mixture 
perfectly smooth, set over a pan of boiling water, and serve hot. 
—Mrs. D. E. Gentry, Glencoe, 111. 

BREAD AND BUTTER PUDDING.— Cut bread into thin 
slices and spread with butter, lay in a deep dish, sprinkle with 
raisins, currants, and pour over it a mixture made of 2 beaten 
eggs, to which have been added 2 tablespoons of sugar, a pt. of 
milk; grate nutmeg over and bake in a slow oven. — Mrs. Joseph 
Wylegalla, 1415 S. 2nd Ave., Maywood, 111. 

BRIDES PUDDING.— Wheat flakes, ground wheat or toast- 
ed wheat, sugar and vanilla, chopped (blanched) almonds, chopped 
raisins, pine-nuts, dates and citron.— Mrs. D. E. Remley, Willow 
Springs, 111. 

CAKE PUDDING.— Take 4 or 5 pieces of cake to a pt. of 
milk; soak up the cake in the milk; add 2 beaten eggs, 1 cup 
sugar, flavor with vanilla and bake until it thickens like a custard. 
Dry bread or crackers may be used instead of cake. — Mrs. Henry 
T. Lane, 305 S. 4th Avenue, Maywood, 111. 

CHESTNUTS WITH WHIPPED CREAM.— Boil the 

chestnuts, and when perfectly tender, press them through a col- 
ander in the center of a large chop plate. Dust then thickly with 
powdered sugar and heap around 1 pt. of cream (whipped to a 
stiff froth). The cream may be flavored with Sherry or vanilla. — 
Mrs. Chas. Kramer, Sutton, 111. 

CHOCOLATE JOY.— Put 2 cups of water in a double boiler, 
add y> cup minute tapioca, 2 tablespoons each of grated chocolate 
and sugar, and a pinch of salt; boil until clear; add y 2 lb. washed 
and stoned dates, cut in small pieces. Eat cold, with cream,— 
Mrs. Harry Stearns, 134 S. 19th Ave., Maywood, 111. 



530 PUDDING AND DESSERTS 

CHOCOLATE PUDDING.— Boil 1 pt. milk, a pinch of salt, 
and J4 cup sugar, and 2 tablespoons of corn starch, dissolved in an 
equal quantity of cold water. Boil until thick, stirring constantly. 
Remove from fire. Melt 1 square of chocolate in a little hot 
water; add to mixture and cook a little longer, after removing 
from fire add 1 teaspoon of desired flavoring. — Mrs. Mary Her- 
ring, 404 S. 11th Ave., Maywood, 111. 

COCOANUT PUDDING.— Beat the yolks of 3 eggs, add 1 
pt. of fine bread crumbs, a piece of butter size of an egg y a pinch 
of sugar, a cup of dessicated cocoanut which is soaked for an hr, 
in one-'half of the milk; bake till like thick custard, then add the 
whites of eggs, beaten to a froth, and a tablespoon of pulverized 
sugar, beaten in with them. Flavor with lemon extract. — Mrs. E. 
D. Blaine, Belmont, 111. 

CRACKER PUDDING.— 1 pt, of milk, yolks of 2 eggs, 3 
crackers, rolled fine, 2 tablespoons sugar, pinch of salt, flavor with 
vanilla, bake in a slow oven; when cool spread with jelly. Beat 
the whites to a stiff froth; add ^4 cup sugar; spread this on top. 
Place in the oven and brown. — Mrs. C. E. Rinnaker, Chicago 
Ridge, 111. 

CROQUARTE OF ORANGES.— Make a syrup of granulated 
sugar until it will spin a thread. Peel and remove the hard pith 
and inner white skin of 5 oranges. Butter a pudding mould and 
dip eac'h piece of orange in the syrup and press against the sides 
of the mould. Place one against the other until all are used. 
Put on ice until hardened. Stir J4 box gelatin and */> cup sugar 
in 1 pt. boiling water. When dissolved put in cool place. Beat 
the whites of 3 eggs to a stiff froth, and beat gelatin to the same 
state; add whites of eggs, beat until smooth, and pour over pre- 
pared oranges. When well hardened turn out, and serve with 
cream. — Mrs. M. E. Holmes, Homewood, 111. 

STEAMED CRANBERRY PUDDING.— 1 egg, beaten light, 

1 cup sweet milk in which dissolve 2 teaspoons bakirTg powder, 
thoroughly mixed witli 2 cups of flour, and a little salt. Add 1 
cup of cranberries, and steam \% hrs. — Mrs. D. E. Gentry, Glen- 
coe, 111. 

DATE PUDDING.— Mix in the order given: J / 2 cup butter, 

2 cups sugar, 3 eggs, 1 cup milk, 3 cups flour, 2 teaspoons baking 






COOK COUNTY COOK BOOK 531 

powder, 1 cup dates, y 2 cup chopped nuts, a pinch of salt, 1 tea- 
spoon vanilla. Figs may be used in this recipe instead of dates. 
Cookies may be made from this batter by dropping it from a 
spoon into a cookie-pan. To serve as a dessert, cut the cake in 
squares and serve with whipped cream or custard. — Mrs. Helen 
Williams, 6032 Ellis Ave., Chicago, 111. 

ECLAIR PUDDING.— 4 eggs, 1 cup sugar, 1 of flour, 1 tea- 
spoon of vanilla, 1 of baking powder. When baked spread the 
top with chocolate icing. 

Icing. — White of 1 egg, y 2 cup milk, y 2 cup of sugar, 4 table- 
spoons grated chocolate. Boil until thick and smooth. Just be- 
fore serving split and fill with the following custard: 1 pt. of 
eggs, yolk of 3 eggs, little salt, y 2 cup sugar, 2 tablespoons of 
corn starch; flavor with vanilla. — Mrs. Parke Hamilton Akin, 1015 
N. 3rd Ave., Maywood, 111. 

FOOD FOR THE GODS.-— 3 eggs, 3 heaping tablespoons 
cracker crumbs, 1 cup sugar, y 2 lb. English walnut meats, chopped, 
1 teaspoon baking powder, % lb. dates, seeded and chopped. Beat 
the eggs thoroughly and mix with the sugar; add the baking j cw- 
der and cracker crumbs mixed together. Stir in nuts and dates 
last. Bake 1 hr. in slow oven. Serve with whipped cream. — Mrs. 
Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111. 

GELATIN PUDDING.— Make a custard with yolks of 4 
eggs, 1 pt. of milk, and sugar to taste. Set J /z box of gelatin to 
soak a few minutes in a little cold water, then dissolve it with J4 
cup of boiling water. When the custard has cooled, add the gela- 
tin, water, and the whites of the eggs, beaten to a stiff froth, 
flavor with vanilla, stir all together, and put it into a mould (or 
moulds). It will settle in 3 layers. — Mrs. D. E. Gentry, Glencoe, 
111. 

GINGER CREAM.— Boil 1 pt. milk, add beaten yolks of 4 
eggs, J / 2 saltspoon salt, J / 2 cup sugar, and cook till it thickens. 
Soak y 2 box gelatin in l / 2 cup cold water, and strain, cool, add to 
milk mixture, also 1 tablespoon wine, 1 of brandy, 4 tablespoons 
ginger syrup, and y 2 lb. ginger (preserved ginger) cut in small 
pieces; stir rapidly, on ice if the weather is warm till thick, then 
add 1 pt. whipped cream. — Mrs. D. E. Remley, Willow Springs, 
111. 



532 PUDDING AND DESSERTS 

GRAHAM PUDDING.— 4 cup each of sweet milk and mo- 
lasses, 2 teaspoons of flour, 1 large cup of raisins and currants. 
Steam 3 hrs. in a covered pail; remove, cover and place in oven 
for a few minutes. 

Sauce. — 1 cup sugar, y 2 cup butter, 1 small teaspoon flour, y 2 
pt. boiling water, flavor to taste. — Boil slowly 5 or 10 minutes.—- 
Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 

HOMINY PUDDING.— Take an equal quantity of chopped 
tart apple, a little lemon juice, and a few raisins or dates for 
sweetening, to the amount of hominy. If too thick add enough 
water to make the required consistency. Bake until the apples 
are entirely soft. Serve either warm or cold. — Mrs. C. Carson, 205 
S. 5th Ave., Maywood, 111. 

JUNKET. — Dissolve 1 junket tablet in a tablespoon of water, 
and stir into a qt. of milk in which % cup of sugar has been dis- 
solved. Bring to a blood heat, flavor with vanilla, and pour im- 
mediately into junket cups. Let stand 10 minutes, being careful 
not to jolt. When ready to serve, pour any kind of fruit or nuts 
over it and add flavored whipped cream with a candied cherry or 
other fruit on top. Care should be used not to have milk above 
blood heat— Miss Frieda Zeeb, 318 N. 1st Ave., Maywood, 111. 

LEMON JELLY IRISH MOSS.— Soak Y A cup of Irish moss 
in lukewarm water 10 minutes, then wash each piece thoroughly in 
cold water. Drain and soak in a pt. of water y 2 hr., add the yellow 
rind of a lemon. Then stir, and heat slowly, until water is steam- 
ing hot, then simmer about 10 minutes. Strain through a fine 
sieve. Stir in 4 tablespoons of sugar and 4 of lemon juice and 
pour into moulds or a dish to form a jelly. Serve cold. Nice for 
invalids.— Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

MARSHMALLOW PUDDING.— Dissolve 2 teaspoons of 
gelatin in y 2 cup of hot water, when dissolved beat in 1 cup ofi 
sugar and beaten whites of 3 eggs, flavor to taste; beat 20 min- 
utes, and set away on ice. 

Sauce. — Beat the yolks of 3 eggs light, stir into a cup of milk 
with 2 tablespoons of sugar. Cook to consistency of cream. — 
Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 

MINUTE PUDDING.— Put milk on stove to boil. When it 
boils add enough graham flour to make it moderately stiff; let it 



COOK COUNTY COOK BOOK 533 

cook slowly about 10 minutes; serve with cream and sugar. — 
Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

NONPAREIL PUDDING.— 1 pt. of bread crumbs, 1 qt. of 
sweet milk, yolks of 4 eggs, well beaten, butter size of an egg. 
Bake until done, not watery. Beat the whites until stiff, beat in 
y 2 cup of sugar, spread a layer of tart jelly, over jelly put the 
whites, put in oven and bake lightly. When cold, serve with 
cream., — Mrs. Conklin, 914 N. 5th Ave., Maywood, 111. 

NUT CORN PUDDING.— Put thin slices of protose into a 
3-qt. basin in layers, with 6 tablespoons of finely sliced celery, salt 
and a slight dredging of flour until ^ or 2 ^ full. Cover well with 
water, and bake from y 2 to 1 hr. Then spread over it corn pud- 
ding, sprinkle lightly with fine crumbs, and bake until a delicate 
brown over the top. — Mrs. C. J. Jeffries, Winnetka, 111. 

NUT PUDDING.— Beat the yolk of 6 eggs, and add y 2 cup 
of sugar. Beat the whites to a very stiff froth and add 3 cups of 
finely chopped nuts. Mix all together lightly and* stir in 1 tea- 
spoon of vanilla. Sift 1 teaspoon of baking powder in 1 table- 
spoon of flour. Bake quickly in small cake tins. Put together 
like a la}^er cake, serve with whipped cream. — Mrs. Conklin, 914 N. 
5th Ave., Maywood, 111. 

ORANGE SHORT CAKE.— Take \y 2 cups of flour, 2 spoons' 
of baking powder, butter size of an egg; mix with milk. Chop 4 
oranges in sugar. Serve with whipped cream. — Mrs. Conklin, 914 
N. 5th Ave., Maywood, 111. 

PEACH PUDDING.— Cover the bottom of a pudding-pan 
with halved stewed or canned peaches laid cut side down, without 
crowding. Make a batter of y 2 cup sugar, 1 small tablespoon of 
butter, 1 egg, a small cup of milk, and flour enough to make stiff; 
flavor with a little nutmeg, spread this over the stewed peaches, 
and bake in a moderate oven 20 minutes. Let stand till cool. 
Place a plate over and turn upside down. The peaches embedded 
in the top make an attractive and appetizing pudding. Serve with 
cream ._Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. 

PEACH ROLLS.™ Stew dried or fresh fruit, sweeten, and 
flavor to taste. Make a good baking crust, roll very thin, spread 



534 PUDDING AND DESSERTS 

on fruit, putting thin pieces of butter on the fruit, roll up crus^t 
and cut in slices, place *in a pan 4 or 5 inches deep. To 3 or 4 
rolls add 1 cup of sugar and T / 2 cup of butter, pour in hot water 
enough to cover them, Bake y 2 hr. — Mrs. Geo. S. Piper, Worth, 
111. 

STUFFED PEARS.— Peel and core 8 pears and set in a bak- 
ing dish, with a very little cold water. Peel and put through 
grinder 3 medium-sized quinces. To the quince pulp add 1 large 
cup of granulated sugar, stir thoroughly, fill the cavity in pears 
with the latter and pour the remainder around pears and bake in 
a moderate oven. The quince pulp renders the syrup thick and 
luscious. — Mrs. C. Carson, 205 S. 5th Ave., Maywood, 111. 

PINEAPPLE WHIP.— Beat 1 pt. cream until it is quite stiff, 
add whites of 4 eggs, beaten, y 2 cup of powdered sugar, and the 
pineapple drained of the juice. Sherry improves it. — Mrs. C. C. 
Chauncy, Mt. Prospect, 111. 

ENGLISH PLUM PUDDING.— Mix together 1 lb. seeded 
raisins, 1 lb. cleaned currants, % lb. citron, cut into dice, 3 beaten 
eggs, 3 or 4 tablespoons of sugar, 1 pt. cold water. y 2 lb. sueti. 
Melt the suet, pour on cold water, when hard, dry, dust with flour 
and put through a meat chopper. Add the grated inside of 2 
small loaves of bread, cinnamon and nutmeg to taste, a little flour 
to hold the mixture together. Boil in a bag lor 3 or 4 hrs. — Mjrs. 
Harry Stearns, 134 S. 19th Ave., Maywood, 111. 

VARIATION I.— Mix together 1 lb. of suet, chopped 
fine, 1 lb. of flour, 5 eggs, 2 cups sugar, 1 lb. raisins, 1 lb. 
grated carrots, J A lb. of citron, lemon and orange peel, mixed, 2 
cups bread crumbs, 2 cups milk, teaspoon each of cinnamon, 
cloves and allspice, 1 nutmeg, grated, V 2 teaspoon of salt, and a 
small wineglass of brandy. Ihis makes a very large pudding and 
should be put in 2 bags. It may be steamed or boiled, at least 
9 hrs. Place in the center of table, and pour l / 2 cup of brandy 
over it, and set on fire; a blue flame comes up around the pud^ 
ding, improving the flavor. Serve with brandy L^auce, made with 
1 tablespoon of brandy ami a cup of milk, thickened with y 2 tea- 
spoon of corn starch and sweetened to taste. — Mrs. T. Martin, 
514 S. 7th Ave,, Maywood, III, 



COOK COUNTY COOK BOOK 535 

PLUVA PUDDING. — 1 cup chopped apples, 1 cup currants, 
1 cup rolled bread crumbs, 1 cup seeded raisins, 1 cup white sugar, 
Yz cup suet, 1 small tablespoon flour, 1 nutmeg, 4 eggs, beaten 
separately, the whites added fast. Steam 4 hrs. — Eloise Jennings, 
Winn etka/ 111. 

PORCUPINE SPONGE PUDDING.— \y 2 cups sugar, y 2 cup 
butter, 2y 2 cups flour, 1 cup of milk, 4 eggs, 1 teaspoon soda, 2 tea- 
spoons cream tartar, flavor. Slice the cake in halves, spread with 
jelly or jam, place them together and pour wine over; stick with 
blanched almonds; put in a deep dish, and pour over rich custard 
or whipped cream.- — Mrs. D. E. Gentry, Glencoe, 111. 

PRUNE PUDDING.— 54 lb. prunes, boiled soft, and pressed 
through a colander, 6 tablespoons powdered sugar, whites of 5 
eggs, beaten stiff. Bake 20 minutes in a pan of hot water. — M;rs. 
Klug, 25 N. 5th Ave., Maywood, 111. 

PRUNE WHIP.— Boil 1 cup prunes and l / 2 cup dried apricots 
until soft. Take skins and stones off of the prunes and put on 
and boil again with the apricots until both have reached a pulp. 
Remove, and let cool. Beat in whites of 1 egg and sugar to taste, 
and bake. This makes a dessert sufficient to serve 8 people. 
Serve with whipped cream. — Mrs. T. Martin, 514 S. 7th Ave., May- 
wood, 111. 

PRUSSIAN CREAM.— Scald y 2 pt. milk in a farina kettle. 
Beat the yolks of 3 eggs and 1 cup sugar light, stir into the milk, 
add y 2 box gelatin which has been soaked in some of the milk; 
stir constantly until it thickens. Take from the stove and stir in 
the beaten whites of eggs. Pour in moulds. Serve with whipped 
cream and sugar. — Mrs. Edgar Wilkinson, Palos Park, 111. 

QUEEN OF PUDDING.— 1 pt. of bread crumbs, 1 qt. of 
milk, 1 cup sugar, the yolk of 4 eggs, the grated rind of 1 lemon, 
a piece of butter the size of an egg. Bake like a custard. When 
baked spread over the top slices of jelly and cover the whole with 
the whites beaten to a stiff froth with 1 cup of sugar, and juice of 
the lemon. Brown lightly in the oven, — Mrs. D. E. Gentry, Glen- 
coe, 111. 

RED RASPBERRY PUFF.— 1 cup pulverized sugar, stirred 
in white of an egg (well beaten); add 1 cup raspberries, and heat 



536 PUDDING AND DESSERTS 

20 minutes. Place in refrigerator until thoroughly chilled.— Mrs. 
Conklin, 914 N. 5th Ave., Mayood, 111. 

RASPBERRY CUSTARD.— Make a custard of 1 pt. milk, the 
yolks of 2 eggs, 2 tablespoons sugar; steam. Put a dessertspoon 
of raspberries in 6 custard glasses, fill nearly to the top when the 
custard is cold, adding the whites of 2 eggs, beaten stiff, with a 
little sugar. — Mrs. A. L. Lansing, Flossmore, 111. 

REBECCA PUDDING.— Mix y 2 cup corn starch, y A cup 
sugar, J4 teaspoon salt, dilute with cold water, add to scalded 
milk, stirring constantly until mixture thickens, and then occasion- 
ally. Cook 15 minutes, add 1 teaspoon vanilla, and the whites of 
3 eggs, beaten stiff. Mix thoroughly, mould, chill and serve with 
yellow sauce. — Mrs. L. E. Mason, Oak Glen, 111. 

VARIATION I. — Wash the rice thoroughly, then put over a 
moderate fire with just enough cold water to prevent it from burn- 
ing. Use a double boiler, if possible, and have a close-fitting cover. 
Add salt to taste. Steam the rice; when nearly done, remove the 
cover and add a lump of butter. Serve plain or with cream, sugar 
and nutmeg. — Mrs. D. E. Remley, Willow Springs, III. 

RICE PUDDING. — Boil 1 cup rice in water, until tender, 
drain, and add 1 cup sugar, butter size of walnut, 2 well-beaten 
eggs, and a pt. of milk; bake in a fairly fast oven until nicely 
browned on top. A piece of butter, cut in fine bits, over the top 
helps to give it a. rich brown color. — Mrs. T. Martin, 514 S. 7th 
Ave., Maywood, 111. 

RUBY UNDER THE SNOW.— Put y 2 pt. of tapioca into a 
double boiler, with \y 2 pts. of cold water, and lemon rind, cut like 
an apple paring, and let it simmer until clear; then take out the 
lemon rind, and add y 2 pt. of currant jelly, 4 oz. of sugar, 2 table- 
spoons of any kind of dark juice, and juice of 1 lemon. When 
all are melted together, pour into a glass dish and set away to 
cool. When cold, cover with whipped cream, sweetened and fla- 
vored. — Mrs. D. E. Gentry, Glencoe, 111. 

SCHLOSS TARTAR. — Grate 1 bar of chocolate, add 4 eggs, 
J4 cup sugar, 1 scant cup of flour, 2 teaspoons baking powder. 

Filling. — 24 cup raisins, 1 cup sour milk, 1 sour apple, yolk of 



COOK COUNTY COOK BOOK 537 

1 egg, V2 teaspoon lemon oil, 1 cup sugar and 2 teaspoons water. 
Boil like cream.-— Mrs. Klug, 25 N. 5th Ave.-, Maywood, 111;. 

SHAUM TARTAR.— Whites of 6 eggs, 2 cups of sugar; stir 
10 minutes: add 2 teaspoons vinegar; stir 5 minutes; 1 teaspoon 
vanilla; stir 15 minutes. Bake in a moderate oven y 2 hr., in 2 
sheets. Serve with cream. — Mrs. Klug, 25 N. 5th Ave., Maywood, 
111. 

STRAWBERRY SHORTCAKE.— Cream together 1 cup of 
sugar, 1 tablespoon of butter; add 3 eggs, beaten very light; mix 
thoroughly, and add 3 cups of flour, sifted 3 times with 1 heaping 
teaspoon of baking powder, with a little salt. Stir in, and add 
enough milk or cream to make it roll out easily. Bake in deep 
tin plates. With 3 pts. of strawberries mix 1 cup of sugar, and 
spread between the layers of cake. Serves 6. — Mrs. Lighthart, 
811 N. 19th Ave., Maywood, 111. 

WINTER STRAWBERRY SHORTCAKE.— Cream together 
1 cup sugar and y 2 cup butter; add 2 beaten eggs, and a pinch of 
salt, and beat thoroughly; add 1 cup milk, 3 cups flour, in which 2 
teaspoons of baking powder has been sifted, Stir thoroughly, and 
bake in 3 layers. Remove the juice from a can of strawberries 
and put fruit between the layers. Place 34 cup of the juice on the 
stove and add enough sugar to make a good thick syrup, and cook 
until it threads; add to the beaten white of 1 egg, pouring gently, 
and stirring constantly; use to frost the cake. Any kind of fruit 
may be used instead of strawberries.— Mrs. Chas. F. Miller, 1509 
St. Charles Ave., Maywood, 111. 

SUET PUDDING.— Mix together 1 cup molasses, 1 cup milk, 
1 cup suet, 1 cup currants and raisins, little baking powder. Steam 
3 hrs.— Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 

SUNSET PUDDING.— Break 4 sheets of isinglass into bits, 
put in a bowl with a gill of cold water. Put Yi box of gelatin in 
another bowl with 1 gill of cold water. Let both soak 3 or 4. hrs. 
Have ready \y 2 pts. of boiling water, and pour half into each bowl, 
stirring until the isinglass and gelatin are dissolved. Put into 
each bowl the juice of 1 lemon, 24 cup of sugar and H cup of Sher- 
ry wine. Stir until the sugar is dissolved. Strain through a nap- 
kin into separate bowls, put where they will cool, stirring occa- 



538 PUDDING AND DESSERTS 

sionally. When they begin to thicken, beat with a spoon until 
quite stiff. Put into a mould 2 large spoonfuls of the pink in the 
center, pour the light color around it and then the remainder of 
the pink. Serve with whipped cream or a soft custard. — Mrs. 
Charles Kramer, Sutton, 111. 

TRIFLE. — Place 12 lady-fingers or slices of any kind of stale 
cake or cookies in the bottom of a large glass dish, sprinkle over 
diced pineapple, canned or fresh, or any preferred fruit. Make a 
boiled custard with 1 pt. of milk, 3 eggs and 2 tablespoons of 
sugar; when partially cooled, but not set, pour over fruit and 
cake. Serve cold. The lady-fingers or cake may be spread with 
jelly, jam or preserves, or it may be soaked in wine or brandy. — 
Mrs. Joseph Wylegalla, 1415 S. 2nd Ave,, Maywood, III 

TUTTI FRUTTL— Chop J4 lb. of candied cherries, y 2 lb. of 
candied apricots, Yz lb. of candied pineapples, very fine, and when 

1 qt. of orange water-ice is frozen hard enough to remove the 
dasher, stir in the fruit and beat thoroughly. Cover, and stand 
away to ripen for 2 hrs. — Mrs. Conklin, 914 N. 5th Ave., Maywood, 
111. 

VANILLA PARFAIT. — Boil a good cup of sugar with a cup 
of water until it forms a rather thick syrup. When cool, add it 
to the well-beaten yolks of 2 eggs. Place this over boiling water, 
and stir constantly, until the spoon is well coated. Take off the 
stove, beat with egg-beater until cool and light, add vanilla flavor. 
When quite cold, stir in ice and salt, and let stand 4 hrs. — Mrs. 
Conklin, 914 N. 5th Ave., Maywood, 111. - 

VELVET CREAM.— Beat 2 tablespoons of strawberry jelly, 

2 of currant jelly, 2 of powdered sugar, and the whites of 2 eggs, 
beaten stiff, all together to a cream. Fill a wineglass half full of 
this mixture, and fill the glass with whipped cream. — Mrs. D. E. 
Gentry, Glencoe, 111. 

A NICE DESSERT.— Cut up bananas and oranges into a 
glass dish, sprinkle with sugar, and pour over them a thid* boiled 
custard made of a pt. of milk, the yolks of 3 eggs, ^ cup of sugar, 
and 1 tablespoon of flour. Let the custard get cool. Then beat 
up the whites, stiff, and cook over hot water for ^ minute, and 
put on top of the custard. — Mrs. G. W. Perkins, Spaulding, 111. 



CAKE 



BOILED FROSTING.— Whites 2 eggs, 1 cup sugar, y 2 cup 
water. Put sugar and water in pan, heat gradually to boiling 
point and boil until the syrup will hair. Pour the syrup gradually 
on beaten white of egg and continue beating all the while, until 
it is of right consistency to spread. Then add flavoring. Remark 
— If beaten too long frosting will not be smooth, if not long 
enough it will run. When it runs, more syrup may be added and 
frosting beaten over, and when not 'smooth, it may be made 
smooth by a few drops of lemon juice or boiling water. — Mrs. 
Helen Williams, 6032 Ellis Ave., Chicago, 111. 

CARMEL ICING. — Brown sugar in a frying pan, then pom 
boiling water on it. * Boil till it taffies, add the white of an egg 
beaten stiff, and a little vanilla. — Mrs. J. E. Denham, Hillside, 111. 

CHOCOLATE ICING.— Boil 1 cup white sugar, */ 2 cup milk 
and Vi teaspoon cream of tartar together for 6 minutes, remove 
from stove, and add 2 tablespoons of butter, 1 oz. unsweetened 
chocolate, and 1 teaspoon vanilla; beat until proper consistency 
to spread on cake. — Mrs. C. E. Linden, Hubbard Woods, 111. 

GELATIN FROSTING.— Soften 1 teaspoon gelatin in 2 
tablespoons cold water; add 2 tablespoons hot water; when en- 
tirely dissolved add 1 cup powdered sugar, and beat while it is 
warm, until white and light; flavor with lemon to taste. — Mrs. S. 
A. Rose, Dalton, 111. 

MAPLE SUGAR FROSTING.— Stir together 1 lb. soft ma- 
ple sugar, % to ]/ 2 cup boiling water until sugar is dissolved. Boil 
without stirring until syrup will thread when dropped from spoon; 
pour gradually on beaten whites of eggs, beating mixture contin- 
ually until of right consistency to spread. — Mrs. F. I. Bailey, Con- 
gress Park, 111. 

539 



540 CAKE . • 

GENERAL RULES FOR CAKE 

Cream y 2 cup butter well and add 1 cup sugar, then the yolks of 
2 eggs, well beaten. Mix \y 2 cups flour, 2y 2 teaspoons baking- 
powder and M> teaspoon salt. Add flour and l / 2 cup milk, alter- 
nately, then last of all fold in the whites of the eggs, which have 
been well beaten. 

For spice cake add l}4 teaspoons cinnamon, \ l / 2 teaspoons all- 
spice, and 1 of cloves. 

For chocolate, 2 squares of chocolate (melted) and about ;4 
cup less of flour. 

VARIATION I. — Cream together 1 cup sugar and 5 table- 
spoons butter, add 2 beaten eggs, and place in a cup, fill with 
sweet milk, and \y 2 cups flour, in which 2 teaspoons of baking 
powder have been sifted; flavor to taste. When thoroughly 
•mixed, beat for 10 minutes, and bake. — Mrs. A. E. Rouland, 506 
S, 4th Ave., Maywood, 111. 

VARIATION II. — Cream together 2 small cups sugar and y 2 
cup butter, add 4 beaten eggs, 1 cup milk, 3^ cups of flour, in 
which a teaspoon of baking powder has been sifted; flavor to taste. 
Bake.— Mrs. A. E. Rouland, 506 S. 4th Ave., Maywood, 111. 

VARIATION III. — Cream together y 2 cup shortening, butter 
preferred, and 1 cup sugar; add 2 beaten eggs, 1 cup milk and 
enough flour to make a batter, sifted with 2 teaspoons of baking 
powder.— Mrs. Frank .R. Webber, 1001 S. 7th Ave., Maywood, 111. 

VARIATION IV.— Lay a paper in the mixing dish and put 
all the dry ingredients into your sifter. Sift on to the paper and 
take up the paper and pour back into the sifter. Repeat the pro- 
cess several times, and the last time sift into the dish. — Mrs. E. 
J. McGraff, 315 S. 5th Ave., Maywood, 111. 

ALMOND NUT CAKE.— Cream together 2 eggs, 1 cup gran- 
ulated sugar, y 2 cup butter, 1 cup sweet milk, y 2 cup chopped nuts, 
2 cups flour, sifted with 2 teaspoons of baking powder. — Mrs. Al- 
bert Francis, Franklin Park, 111. 

ALMOND PARLOR. — 6 eggs, \y 2 cups sugar, rind of a lem- 
on, % lb. each of almonds and citron, \ l / 2 cups wheat bread 



COOK COUNTY COOK BOOK 541 

crumbs, 1 teaspoon baking powder, and % teaspoon cinnamo'n. 
Boil the juice of 1 lemon and sugar, pour over the cake while hot. 
—Mrs. Klttg, 25 X. 5th Ave., Maywood, 111. 

ANGEL FOOD CAKE.— Mix together and sift 8 times 1^ 
cups of powdered sugar, 1 cup of flour, 1 teaspoon of cream tartar, 
1 teaspoon of salt; add rose or vanilla flavoring, and fold in care- 
fully the beaten whites of 11 eggs. Put in a floured tin and 
bake very slowly at first, then increase the heat 1 hr. Angel food 
cake bakes well in a tireless cooker and requires the same length 
of time. When done invert and rest the edges of the pan on 4 
cups and leave thus until cool. This prevents it from falling and 
it loosens from the pan easliy. — Jessie Clevenger, Carbondale, 111. 

APPLE OR HUCKLEBERRY CAKE.— 2 cups flour, ]/ 2 tea- 
spoon salt. 2 even teaspoons baking powder, % cup butter, l / 2 cup 
sugar, 1 egg, w T hite and yolk beaten separately, 1 cup sweet milk, 
1 heaping cup huckleberries, or very thin sliced apples, added last. 
Bake in a thin pan % an hr.— Airs. Wm. P. Williams, 4463 Wood- 
lawn Ave., Chicago, 111. . 

APPLE SAUCE CAKE.— 1 cup brown sugar, creamed with 
% cup butter; add \y 2 cups apple sauce, 1 cup raisins, 2 teaspoons 
of soda, dissolved in a little water, y 2 teaspoon of cloves, y 2 tea- 
spoon cinnamon, %. teaspoon nutmeg and 2 cups flour. The apple 
sauce serves instead of milk or water and keeps the cake moist for 
a long time. — Mrs. E. J. McGrath, 315 S. 5th Ave., Maywood, 111. 

BELFAST CAKE.— Cream together y 2 cup butter, V/ 2 cups 
sugar; add 1 cup sour milk, 2 cups graham flour, l / 2 cup white 
flour, 1 cup raisins, 1 teaspoon soda, ]/ 2 teaspoon cinnamon, l / 2 tea- 
spoon salt, a saltspoon of nutmeg. Bake rather slowly. This may 
be used as either a loaf or layer cake. Sour cream my be used, 
and use less butter. — Mrs. G. A. Love, Hubbard Woods, 111. 

BERRY CAKE.— Cream together 3 eggs, V\ cup of butter and 
1 cup of sugar; add 1 cup of berries, 1 teaspoon of soda, 2 table- 
spoons of sour cream or milk, \y 2 cups of flour; bake in layers. — 
Mrs. L. A. Robertson, Austin, 111. 

BLACK CAKE (Famous)— 1 cup white sugar, l /± cup butter, 
1 egg, Va, cup sour milk, 1 heaping teaspoon soda, 1 teaspoon va- 



542 CAKE 

nilla, 1 large cup flour. Dissolve two squares of chocolate in y 2 a 
cup boiling water, and add last. — Mrs. Wm. P. Williams, 4463 
Woodlawn Ave., Chicago, 111. 

BLUEBERRY TEA CAKE.— Cream y 2 cup butter and 1 cup 
of sugar; add the beaten yolks of 3 eggs, y 2 cup of milk, 1 tea- 
spoon baking powder, and y 2 salt, sifted in 4 cups flour. Mix well 
together and fold in the whites of 3 eggs, beaten stiff, and 1 pt. 
blueberries, lightly dredged with flour. Bake y 2 hr. in a shallow 
pan. Serve hot. — Miss Frieda Zeeb, 318 N. 1st Ave., Maywood, 111. 

BRAN CAKE. — -Cream together 2 eggs, 1 cup brown sugar, % 
cup shortening: add 1 cup sweet milk, 1 teaspoon each baking pow- 
der and soda, 2 /z cup currants, salt, 1 cup flour, then mix stiff with 
bran.— Mrs. B. A. Bennett, Austin, 111. 

BREAD CAKE. — Cream y 2 cup butter^and 2 cups sugar to- 
gether; add yolks of 2 eggs, mix with 2 cups of light bread sponge; 
add 1 tablespoon sweet milk, 1 teaspoon soda, 1 cup seeded raisins, 
1 teaspoon cloves and 2 of cinnamon. Flour enough to make a 
dough. Let rise a little and put in slow oven to bake about 1 hr.— 
Mrs. Wm. Ableman, 604 S. 9th Ave., Maywood, 111. 

VARIATION I. — 1 cup sugar, 1 cup grated rye bread, 4 eggs, 
54 lb. almonds, y 2 teaspoon each of cloves and baking powder, and 
the rind of a lemon. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 

BURNT SUGAR CAKE.— Beat y 2 cup butter to a cream; add 
gradually \y 2 cups sugar, yolks of 2 eggs, 1 cup water and 2 cups 
of flour. Beat constantly for 5 minutes 3 tablespoons burnt sugar, 
1 of vanilla, V 2 cup flour. Stir carefully 2 teaspoons of baking- 
powder and the well-beaten whites of 2 eggs. — Mrs. Frederic 
Sharp, 700 S. 3rd Ave., Maywood, 111. 

BUTTER DOUGH.— y 2 cup butter, 1 tablespoon sugar, mixed 
with \y 2 cups flour, 1 tablespoon water, yolk of 1 tgg. Cut the 
dough into strips, place apples between them. Fry in lard, and 
sprinkle with sugar. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 

CHECKERBOARD LAYER CAKE.— Light part: cream to- 
gether 1 cup white sugar, y 2 cup butter and whites of 3 eggs; add 
.V 2 cup milk, 1 teaspoon soda, 2 teaspoons cream of tartar, 2 cups 
flour, lemon or vanilla. Dark part; cream together l / 2 cup brown 



COOK COUNTY COOK BOOK 543 

sugar, y 2 cup molasses, and % cup butter; add l /i c up milk, yolks 
of 3 eggs, 1 teaspoon soda, 2 teaspoons cream of tartar, 1 teaspoon 
each of cloves and nutmeg, 2 cups flour. This will make 3 layers. 
Arrange the batter on tins in alternate rows of dark and light, so 
that when the cake is cut it will resemble a checkerboard. — Mrs. 
C. C. Cash, Hubbard Woods, 111. 

CHERRY CAKE.— Beat together 1 cup brown sugar, ]/ 2 cup 
butter, 1 cup cherry preserves, without pits, 2 eggs; add 1 table- 
spoon sour milk, 1 teaspoon soda, 1 teaspoon cinnamon, y 2 tea- 
spoon nutmeg, 2 heaping cups flour. — Mrs. Ruth McLelland, Oak 
Park, Til. 

CHOCOLATE CAKE.— To y 2 cup chocolate, grated, add y 2 
cup sweet milk and y 2 cup brown sugar. Boil all together until 
thick as cream, and let cool; add 1 cup brown sugar, y 2 cup butter, 
2 eggs, % cup milk, vanilla flavoring. Mix well, beat in the boiled 
mixture, add 2 cups of flour, sifted with a heaping teaspoon of 
baking powder. Bake in layers, and put together with chocolate 
filling.— Mrs. Dallas Dillon, Forest Park, 111. 

CIDER CAKE. — 5 cups flour. Work 1 cup butter to a cream, 
beat 5 eggs and 3 cups sugar together; pour 2 cups cider, in which 
2 teaspoons of soda are dissolved, on 2 cups flour; add spice to 
taste; when the oven is ready mix all together, and bake. — Mrs. 
Leonard Lambert, Franklin Park, 111. 

COFFEE CAKE.— 3 teacups of light bread sponge, % teacup 
of sugar, butter size of an egg. Let rise all day; at night roll thin 
and put into pans. In the morning spread with butter, and sprin- 
kle sugar and cinnamon on top. Bake in slow oven. — Mrs. A. Mor- 
gan, 429 19th Ave., Maywood, 111. 

COLD WATER CAKE.— Cream together ^ cup butter, or 
any shortening, and 1 cup sugar; add % cup cold water, 2 cups 
flour, 2 teaspoons soda in the flour, 2 eggs, 1 cup fruit, M> teaspoon 
cloves, J/2 teaspoon allspice, 1 teaspoon of cinnamon. Bake in a 
slow oven. — Mrs. C. A. Lovell, Gross Point, 111. 

CORN STARCH CAKE.— y 2 cup sweet milk. Cream 1 cup 
butter and J A lb. sugar together, mix J4 cup corn starch with milk 
and add, then add whites of 4 eggs, beaten stiff; next I cup flour, 



544 CAKE 

in which 2 teaspoons of baking powder has been sifted, add va- 
nilla or lemon flavoring, put in well-greased mould and bake. If 
after greasing the cake tin a little flour is dusted over it, it will 
prevent the cake from sticking to tin. — Mrs. Max Aiken, Hubbard 
Woods, 111. 

DARK SECRET.— 1 cup sugar, 1 cup dates, cut fine, 1 cup 
walnuts, chopped, 3 eggs, 1 tablespoon flour. Bake in coffee cake 
tins. When cake is cold break into pieces, cover with 1 sliced 
banana and 1 orange. Put whipped cream over all- — Mrs. Klug, 25 
N T . 5th Ave., M'aywood, 111. 

DEMON'S FOOD CAKE.— 2 cups brown sugar, y 2 cup but- 
ter, y 2 cup grated chocolate, y 2 cup hot water. Pour over y 2 cup 
oour milk, 2 eggs, 3 cups flour, 1 teaspoon of soda, 1 teaspoon of 
baking powder. Bake in layers. — Mrs. Frederic Sharp, 700 S. 3rd 
• Ave., May wood, 111. 

DEVIL'S FOOD CAKE.— Boil together y 2 cup each of grated 
chocolate, milk and brown sugar; when as thick as cream take 
from lire and set aside to cool. Cream together y 2 cup of butter 
and a cup of brown sugar; add 2 beaten eggs, 2 /$ cup milk; flavor 
to taste. Beat hard and whip in the boiled mixture and 2 cups of 
flour, sifted twice with 2 teaspoons of baking powder. Bake in a 
loaf or layers and put together with boiled icing. — Mrs. Light- 
hart, 811 N. 19th Ave., Maywood, 111. 

VARIATION I.— 2 cups of sugar, \y> cups of butter, 2 eggs, 
y 2 cake of Baker's chocolate. Dissolve in y 2 cup of boiling water 
a little salt; 1 teaspoon of soda in y 2 cup of sour milk, and add 3 
cups of flour. Bake in layers,— Mrs. A. Morgan, 429 19th Ave., 
Maywood, 111. 

ECONOMY CAKE.— 1 tablespoon butter, 1 scant cup sugar, 
1 egg, IK cups flour, scant % cup sweet milk, 1 teaspoon baking 
powder. Cream the butter and sugar; add the egg f well beaten; 
then add balance. Flavor with lemon, vanilla or cinnamon. Ex- 
tra good with % cup currants or raisins, or 1 cup chopped nut 
meats added. Bake in a loaf. — Mrs. Wm. P. Williams, 4463 Wood- 
lawn Ave., Chicago, 111. 

FARINA CAKE. — Beat 5 eggs separate; add \y> cups sugar, 1J4 
cups farina, 1 teaspoon of baking powder. Spread with cream and 
bake in 2 layers.— Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 



COOK COUNTY COOK BOOK 545 

EGGLESS CAKE. — Cream together 1 cup brown sugar, 1 
tablespoon butter, 1 cup buttermilk, 1 teaspoon vanilla, 1 teaspoon 
soda, 2 teaspoons cocoa, flour to mix a little stiffer than layer cake. 
— Mrs. C. A. Kramer, Argo, 111. 

FIG CAKE.— Rub together y 2 cup sugar and y 2 cup shorten- 
ing; add Y?. cup sour milk, y 2 teaspoon, soda, a little salt, J4 cup 
oatmeal, mixed in flour; make into dough. Take half the dough, 
roll out and put on bottom of pan, then spread with figs or other 
fruit. Roll remainder of dough and put on top, and cook until 
done.™ Mrs. D. A. Dawson, Hollywood, 111. 

FIVE MINUTE CAKE.— Mix together whites of 2 eggs, % 
cup butter, l / 2 cup cold water, a little salt, \ l / 2 cups flour, 2 tea- 
spoons cream tartar, 1 teaspoon of soda; flavor. Put all in a dish 
together and beat for 5 minutes, then bake. — Mrs. Lee Cardinal, 
Bellwood, 111. 

FRUIT CAKE.— Cream together 1 cup of butter and 3 of 
brown sugar; add y 2 cup molasses, J / 2 teaspoon of cloves, 2 of 
cinnamon, 1 of mace, 1 of nutmeg, y 2 cup cold coffee, y> cup jelly, 
1 teaspoon of soda with 1 cup of sour milk, 2 teaspoons of baking 
powder sifted in 5 cups of flour. Flour well 4 cups of seeded rai- 
sins, 2 of currants, 1 of cut dates, adding y 2 teaspoon of baking 
powder. Add 2 chopped apples and 2 eggs. Bake in papered 
pans, putting first a layer of batter, next one of figs, citron, orange, 
and lemon peel, etc. Bake from 2 l / 2 to 3 hrs. in a moderate oven. 
—Mrs. M. Kronenbitter, 1003 S. 6th Ave., Maywood, 111. 

BUTTERMILK FRUIT CAKE.— Beat together 2 cups but- 
termilk, 2 cups raisins, 2 cups currants, 2 cups sugar, 2 tablespoons 
shortening, 2 teaspoons soda, 4 cups flour, spice to suit taste. Put 
it in pan ready for the oven, then let it rise over night.— Mrs. C. 
E. Wales, Berwyn, 111. 

HONEY FRUIT CAKE.— Warm y 2 cup butter, y 2 cup honey, 
and y, cup apple jelly or sweet cider, slightly; add 2 beaten eggs, 
then 1 teaspoon soda, dissolved in a little warm water; add spices 
to taste, and flour enough to make a stiff batter; then stir in 1 tea- 
cup each of raisins and dried currants, and bake in a slow oven. 
Keep in a covered jar several weeks before using. — Mrs. C. A. 
Love, Homewood, 111. 



546 CAKE 

SOUTHERN FRUIT CAKE.— Brown 1 lb. of flour in the 
oven, stirring occasionally, sift, chop 1 lb. pecan meats, and slice 1 
lb. each of candy, orange, citron, and lemon peel; >add these and 1 
lb. of currants, and 1 lb. raisins to the flour, and beat all up to- 
gether; then add 2 teaspoons of baking powder. Cream 1 lb. sugar 
and 1 lb. of butter, and add 12 beaten eggs, and 1 cup molasses; add 
to the other ingredients and season with 1 teaspoon each of nut- 
meg, cloves, allspice; a gill of brandy may be used in the cake or 
may be brushed over it each week for 2 months, allowing the flavor 
to permeate it. Bake from 3 to 4 hrs., or steam 3 hrs. and bake 1 
hr., or put in tireless cooker all day, heating the stones twice. This 
makes a 6-lb. cake. — Mrs. G. E. Hamilton, 508 S. 4th Ave., May- 
wood, III 

VARIATION I.— 1 lb. of currants, 1 lb. of raisins, 1 lb. of 
citron, 1 lb. butter, 1 lb. flour, 1 lb. sugar, 1 lb. each candied 
orange and lemon peel, 1 lb. pecan meats, 12 eggs, 2 tea- 
spoons baking powder added after everything else is in, 1 tea- 
spoon of nutmeg, chopped nuts, slice peel, roll all fruit and nuts in 
flour, beat all up together, then add the baking powder. Bake 3 
or 4 hrs., or steam and bake 1 hr., or cook in fireless cooker all 
day, heating stones about twice. Is a 6-lb. cake when done. — Mrs. 
G. E. Hamilton, 508 S. 4th Ave., Maywood, 111. 

WHITE FRUIT CAKE.— Cream together 2 cups sugar andl 
cup butter; add the whites of 8 eggs, 3 cups flour, in which sift 2 
teaspoons baking powder, y 2 lb. chopped almonds, 1 cup grated 
cocoanut, y 2 glass white wine, *4 lb. fine cut citron. Many use 
water instead of wine. This makes 2 loaves. Bake about 1 hr. — 
Mrs. Jennie Rice, Bartlett, 111. 

FUDGE CAKE.— Cream together 1 cup sugar, 2 / z cup butter; 
add 1 cup sweet milk, 2j4 cups flour, in which 1 teaspoon baking 
powder has been sifted, stir in Ya, cup chocolate, melted; add y 2 cup 
walnuts, broken up, and lastly 3 eggs, yolks and whites beaten 
separately. 

Fudge Frosting. — Melt \Yi teaspoons butter, add y 2 cup cocoa, 
a few grains salt, \y 2 cups sugar and % cup milk, 1 teaspoon vanil- 
la. Boil 8 minutes. — Mrs. Lee Fletcher, Dalton, 111. 

GINGER BREAD. — \y 2 cups molasses, sift in it 1 teaspoon soda, 
beat well, and leave it 10 or 15 minutes; then add y 2 cup boiling 



COOK COUNTY COOK BOOK 547 

water, y 2 cup melted butter, a little salt, 1 teaspoon each of cinna- 
mon and ginger, and mix with flour. — Mrs. C. A. Grady, Morton 
Grove, 111. 

FRUIT GINGER BREAD.— Cream together % cup brown 
sugar, y 2 cup butter, y 2 cup sour milk, y 2 cup molasses, 2 cups 
sifted flour, y 2 tablespoon ginger, y 2 teaspoon soda, dissolved in a 
little water, 2 eggs, 2 cups raisins, 1 cup chopped walnuts, spice to 
taste. Put soda in last, when well mixed.— Mrs. Martin Cuj'llen, 
Harvey, III 

GERMAN "GUGELHOPFEN."— Beat y 2 lb. 'butter and 1 cup 
of sugar to a cream, or about y 2 hr. Add alternately 1 egg, some 
flour, a little sweet cream, until 5 eggs, 2 cups of flour, and 1 pt. of 
cream are used. Add the juice and rind' of J / 2 lemon. Dissolve 2 
cakes of compressed yeast in a little warm milk. Mix the yeast 
with the rest and put into a greased form and let stand until it is 
double the size. Bake in a moderate oven. — Mrs. Schmalzried, 
Maywood, 111. 

HOT WATER CAKE.— Beat 2 eggs well, then add 1 cup 
sugar, a tablespoon of butter, and pour y 2 cup of hot boiling water 
over it; add 1 cup flour with \y 2 teaspoons baking powder and a 
little salt; flavor with vanilla. Bake in loaf or layer. — Mrs. F. E. 
Ellington, Oaklawn, 111. 

JAM CAKE. — Cream y 2 cup butter and 1 cup sugar, add 3 
eggs, unbeaten; beat well, and add 3 tablespoons of sour milk, then 
1 cup of jam, jelly or any kind of canned fruit; bake in layers and 
frost with white icing. — Mrs. C. A. Corbett, Orland, 111. 

JELLY ROLL. — Cream together 1 cup of granulated sugar, 2 
eggs; add \y 2 cups flour, 1 teaspoon cream of tartar, y 2 teaspoon 
soda, 2 tablespoons hot water, a pinch of salt. Beat >the eggs until 
light, add the sugar and salt, and stir until dissolved. Sift the flour 
and cream of tartar together twice, add to the above and beat 
until light; then add the soda, dissolved in the hot water, put in a 
flat pan, and* bake 10 or 15 minutes. Take out on a napkin, spread 
the under side with jelly, and roll. — Mrs. Don Brown, Hazel Crest, 
111. 

JUMBO CAKE. — Cream 1 cup butter and 2 -cups sugar; add 
beaten yolks of 4 eggs, then spices to taste; mix with 2 cups bread 



CAKE 

dough and 1 lb. raisins, and well beaten whites of 4 eggs; then 1 
teaspoon dissolved soda. Bake in a slow oven lyi hrs. — Mrs. 
B. E. Dallas, Orland, 111. 

APPLE KUCHEN (German).— Beat i/ 2 cup of butter; add y 2 
cup of sugar, 2 eggs, rind and juice of ]/ 2 lemon, a pinch of salt and 
cinnamon, enough flour to roll dough. Slice 6 apples in eighths. 
Put the apples on the crust, sprinkle with sugar and cinnamon. 
Beat the yolk of 1 egg in one dish and whites in another. Add \y 2 
tablespoons sugar, 1 tablespoon of vanilla to white, and yolk. 
Spread over apples, and bake. — Mrs. Schmalzried, Maywood, 111. 

BUND KUCHEN.— 1 yeast cake, 5 oz. butter, 4 oz. sugar, \ l / 2 
pts. flour, 1 cup milk, 4 eggs, adding 1 at a time, rind of a lemon. 
Bake 1 hr— Mrs. Klug, 25 N. 5th Ave, Maywood, 111. 

LADY BALTIMORE CAKE.— Mix well V/ 2 cups granulated 
sugar, 1 cup of milk, nearly a cup of butter, 3 cups flour, 2 tea- 
spoons baking powder, and add the beaten whites of 6 eggs. Bake 
in 2 layers. 

Frosting. — -2 cups granulated sugar, y 2 cup of water; boil 
until it strings. To half of this ^add 1 cup finely chopped raisins 
and 1 cup of chopped nuts, put between layers with plain icing on 
top.— Mrs. David E. Allen, 423 9th St., Wilmette, 111. 

For Layer and Loaf Cakes, see Index. 

MINUTE CAKE.— Beat 3 eggs 1 minute; V/ 2 cups granulated 
sugar, beat together 5 minutes, 1 cup flour, beat 1 minute, ]/ 2 cup 
of hot water, 1 cup of flour, into which put 2 J / 2 teaspoons baking 
powder, beat 1 minute; bake in a moderate oven; do not open the 
door for 15 minutes. — Mrs. Chester Cushman, Niles Center, 111. 

PEANUT CAKE.— Cream together 4 tablespoons butter, 1 
cup sugar and the beaten yolk of 1 egg; add Y cup flour, sifted with 
\y 2 teaspoons baking powder twice, T / 2 cup milk, and another $4 
cup of flour. Lastly, fold in 1 cup finely choped peanuts and the 
stiffly beaten white of the egg. Bake in a loaf. — Mrs.* R v E. Tur- 
ner, Hiazel Crest, 111. 

PEANUT POUND CAKE.— Have the ingredients nearly ice 
cold. Beat the yolks of 3 eggs, adding sifted sugar gradually. 
When stiff, add a little ice water and add more sugar. Beat, add 



COOK COUNTY COOK BOOK 549 

more water, sugar, and y 2 the lemon juice, using 1 cup sugar and 
1 tablespoon ice water in all. Stir into this mixture y 2 cup of 
sifted nut meal, a pinch of salt and y 2 cup of sliced citron. Beat 
the whites of 3 or 4 small eggs to a stiff froth, with a pinch of salt. 
Add K> tablespoon of lemon juice and beat until dry and feathery. 
Slide the beaten whites on the yolk mixture, sprinkle some nut 
meal over them, sift on a little flour and chop in lightly. Add 
more meal and flour until 1 cup of sifted nut meal and y 2 to 2 /$ 
cup of pastry flour is used in the whole cake. Chop, taking care 
not to mix too much. Put into a pan at once and bake slowly in 
an oven that bakes well from the bottom. Handle carefully. — 
Mrs. E. D, Kelley, Winnetka, 111. ' 

PINEAPPLE CAKE.— Cream together 3 eggs, % cup butter 
and 1 cup sugar, add J / 2 cup sweet milk, \y 2 cups flour, sifted well, 
\y 2 teaspoons baking powder, flavor with y teaspoon vanilla. Bake 
in layers. For the filling take y> grated pineapple, 1 grated lemon, 
Y\ cup milk, teaspoon corn starch. Let it boil until it thick- 
ens. — Mrs. Charles Clenton, Harvey, 111. 

PEPPER CAKE.— Cream together 2 eggs, y 3 cup butter, y 2 
cup brown sugar, 1 cup syrup; add 2 /z cup sour milk, 1 teaspoon 
soda, 2 teaspoons cinnamon, % teaspoon black pepper, y 2 : nutmeg, 
1 cup raisins, 2 cups flour. — Mrs. C. E. Babcock, Hollywood, 111. 

POOR MAN'S CAKE.— 1 cup of sugar, 1 cup of water, 1 cup 
of raisins; y> of lard 5 1 teaspoon of cinnamon, y 2 teaspoon of 
cloves. Boil until the raisins sw T ell. When cool add a pinch of 
salt, 2y 2 cups flour and V/ 2 teaspoons of soda. Bake % of an hr.— - 
Mrs. King, 25 N. 5th Ave., Maywood, 111. 

POOR MAN'S CAKE WITHOUT EGGS.— Cream together 4 
tablespoons melted lard and butter arM 1 cup brown sugar; add 1 
cup sour milk, 1 cup raisins, 1 teaspoon soda, 2 cups flour, nutmeg 
and cinnamon to taste. Beat to a stiff batter and bake in loaf or 
layer. — Mrs. Roger Pickett, Evergreen Park, 111. 

PORK CAKE.— Pour over 1 lb. fat, salt pork, free from lean, 
ground, 3 cups of boiling water; add 2 cups sugar, 1 cup syrup, in 
which 2 tablespoons saleratus have been dissolved, 2 teaspoons 
of cloves, 2 grated nutmegs, -2 teaspoons cinnamon, 1 lb. raisins, 
1 lb. currants, y 2 lb. citron, 1 lb. dates, T 4 lb. English walnuts. 



550 CAKE 

Flour to make a good cake batter. This cake requires no milk, 
eggs or butter, and will keep a year. — Mrs. E. J. McGrath, 315 S. 
5th Ave., Maywood, 111. 

POTATO CAKE.— Cream together 2 cups of sugar and 1 of 
butter, add 4 beaten eggs, 2 cups of milk, \y 2 mashed potatoes, 10 
cents worth chopped almonds, 1 bar grated chocolate, 2% tea- 
spoons baking powder, sifted in 2 J / 2 cups of flour. Flavor with V/ 2 
teaspoons each of cloves, cinnamon and allspice. — Mrs. S. Mensior, 
1109 S. 7th Ave., May wood, 111. 

PUNCH CAKE. — 5 eggs, 1 cup grated wheat bread, 1 cup 
sugar, 5c almonds, 5c citron, spices, 1 glass lemonade. Pour over 
the cake when done. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 

RAISIN CAKE. — Cover \y 2 cups raisins (seeded) with water 
and let simmer 20 minutes. Drain this juice off and use y 2 cup 
instead of milk. Dredge raisins well with flour; add 1 cup sugar, 
J / 2 cup butter, \y 2 cups flour, 1 teaspoon soda, sifted in floury 1 egg, 
well beaten, 1 teaspoon cinnamon and cloves, add a little salt and 
nutmeg. Bake in small tins or as a loaf cake y 2 hr. — Mrs. Rose 
Mather, Orland, 111. 

RASPBERRY CAKE.— Cream together 2 eggs, 1 cup brown 
sugar; add y 2 cup butter, add 2 cups flour, 1 cup raspberry jam, 4 
tablespoons sour milk, 1 teaspoon soda, 1 teaspoon cinnamon, y 2 
nutmeg. — Mrs. May Newcomb, Palos Park, 111. 

RIBBON CAKE.— Beat together 1 cup butter, 2 cups sugar, 
add 3 beaten eggs and beat again, then 1 cup milk, beating well 
after each addition, last of all beat in 3 cups flour in which \y 2 tea- 
spoons baking powder have been sifted. Divide the batter into 
four parts, coloring one with melted chocolate and another with 
pink cake coloring, and a third with vegetable green. Bake in 
jelly tins and put together with a filling. — Mrs. Laura Wilkinson, 
Grant Works, 111. 

SNOW CAKE. — \y 2 teaspoons baking powder. Cream % cup 
butter, adding gradually 1 cup sugar and 2 teaspoons vanilla; beat 
whites of 2 eggs to a stiff froth, add y 2 cup milk, then \y 2 cups 
flour. Use chocolate filling. — Mrs. E. E. Rusk, Riverside, 111. 



t^OOK COUNTY COOK BOOK 551 

SOUR CREAM CAKE.— Cream together 3 cups of sugar and 
6 eggs, well beaten, 2 cups of sour cream to which has been added 
2 small teaspoons of soda, 5 cups of flour, spice and fruit to taste. 
If a fruit cake is desired, add more fruit. — Mrs. Alice E. Nelson, 
404 S. 1st Ave., May wood, 111. 

SPICE CAKE.— Cream 1 cup of sugar and y 3 cup of butter; 
add 1 cup of sour milk, small teaspoon of soda and 1 egg. Use 
just enough flour to make a soft loaf. Before putting into pans 
add 1 teaspoon of cinnamon, y> teaspoon of allspice, and a pinch 
of cloves. — Mrs. A. Morgan, 429 19th Ave., Maywood, 111. 

MARBLED SPICE CAKE.— Cream H cup of butter and 2 
cups sugar, then divide into equal parts; in one part put the well- 
beaten whites of 4 eggs, and into the other the beaten yolks. Into 
the light part put H cup of sweet milk, 2 small cups of floun, 
sifted with a teaspoon of baking powder. Into the dark part put 
a teaspoon of allspice, cinnamon, and vanilla extract, and a y 2 tea- 
spoon of ginger, cloves and nutmeg. Stir the two lightly together, 
not enough to mix but to give the marbled effect. Bake in a loaf. 
Boiled white frosting. — Mrs. Bruce, Maywood, 111. 

SPONGE CAKE.— Beat 5 eggs and 1 cup of sugar 15 min- 
utes; add a pinch of salt, 1 teaspoon of lemon extract, 1^ cups 
water, 1 cup flour, sifted 3 times with 1 teaspoon of baking powder. 
Put into oven and bake.— Alice E. Nelson, 404 S. 1st St., May- 
wood, 111. 

VARIATION I.— Beat the yolks and whites of 7 eggs sepa- 
rately. Put a level cup of sugar and 1 of flour (both sifted sepa- 
rately 3 times) into beaten yolks. Add l /$ teaspoon of cream of 
tartar into beaten whites. Then mix into the yellow batter. Add 
vanilla to taste. Bake in a sponge cake pan in a slow oven for 
about 1 hr.— Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111. 

STEAMED CAKE.— Beat together 2 eggs, \y 2 cups sugar, Y A 
cup butter; add 1 cup currants, 1 cup raisins, 2 tablespoons mo- 
lasses, 1 teaspoon vanilla, 1 teaspoon mixed spices, 1 heaping tea- 
spoon baking soda, put in a cup and dissolved with 2 teaspoons 
of vinegar, fill cup with buttermilk and add to cake. Mix stiff 
with flour, put in a dish and steam 2 hrs., then bake slowly y 2 an 
hr— Mrs. E. E. Redding, Riverdale, 111. 



652 CAKE 

STRAWBERRY CAKE.— Cream together 2 eggs, ft cup but- 
ter, -34 cup white sugar, 2 small cups flour, 1 teaspoon soda, 1 table- 
spoon sour cream. Mix all together and put in 1 cup strawberries, 
and bake in jelly cake tins. Use strawberry icing and filling and 
place whole strawberries on top. — Mrs. Hugh Moafner, Summit, 
111. 

SUNSHINE CAKE.— Beat whites of 7 eggs stiff; add 1 cup 
of sugar, sifted; beat for 10 minutes. Beat the 7 yolks stiff, stir 
into the whites slowly and carefully. Sift 1 small cup of flour 5 
times, and add a small teaspoon of cream of tartar to the last sift- 
ing. Add flour to other ingredients very slowly, and flavor with 
l / 2 teaspoon of vinegar. Bake 45 minutes in a very slow oven. — 
Mrs. Gust W. Youngstedt, 403 S. 3rd Ave., Maywood, 111. 

HASTY TEA CAKE.— Mix 1 pt. of flour with butter size of 
an egg. Rub well with 2 teaspoons of cream of tartar; add 1 tea- 
spoon of soda (if preferred, use 2 teaspoons baking powder instead 
of tartar and soda). Add 1 cup of cold water, making a stiff bat- 
ter. Bake on tin for tea. Bake quickly. — Mrs. J. C. Jeffries, Win- 
netka, 111. 

WALNUT CAKE.— Beat y 2 cup butter in 2 cups white sugar; 
add 1 cup sweet milk, 3 cups flour, 2 teaspoons cream tartar, 1 tea- 
spoon soda and 1 cup chopped walnuts, 4 eggs, beaten stiff, flavor 
with vanilla, and bake slowly. Frost with chocolate frosting with 
walnuts on top. — Mrs. Jud. Hastings, Park Ridge, 111. 

WALNUT AND RAISIN CAKE.— Cream together 1 cup su- 
gar and l / 2 cup butter; add J / 2 cup sweet milk, 2 scant cups flour, 2 
teaspoons baking powder, y 2 cup walnut meats and 3 eggs. Do 
not mix the raisins in the cake, but put half the batter in the tins 
and then sprinkle 1 cup raisins over it and pour in the rest of the 
batter and it will bake nicely. — Mrs. C. E. Burchill, Stickney, 111. 

WHITE CAKE.— Put the beaten whites of 2 eggs into a cup 
with a lump of butter, fill with milk and pour into V/ 2 cups flour, 
sifted 2 or 3 times with 1 teaspoon of baking powder. Beat all 
together for 5 minutes, and flavor to taste. Bake in a moderately 
fast oven.— Mrs. E. J. McGrath, 315 S. 5th Ave., Maywood, 111. 

DOUGHNUTS.-- -Put about V/ 2 lbs. of lard on stove to melt 
(or about 3 inches deep in pan). Beat 1 egg thoroughly; add Y> 



COOK COUNTY COOK BOOK 553 

cup sugar (put through sieve), l / 2 teaspoon salt, about J/3 of a 
nutmeg (grated), flavor with vanilla; beat all together thoroughly, 
then add 1 tablespoon of the melted (not hot) lard, beat again; 
then add an even y 2 cup of sour milk into which has been stirred 
a y 2 teaspoon of soda until it is foamy. Mix with the above and 
then gradually add flour, with a scant y 2 teaspoon baking powder 
in it, until like stiff cake batter. Stir hard and then mix into a soft 
dough and roll out about 1 inch thick; cut into shapes and drop 
into hot lard. To try fat, drop piece of dough in, and if right tem- 
perature it will immediately rise to top and begin to swell. Keep 
turning cakes until done. — Mrs. H. P. Wilkins, 5114 Kenmore Ave., 
Chicago, 111. 

VARIATION I.— Rub together 1 egg, 1 cup light brown su- 
gar, 1 cup sweet milk, 2 tablespoons melted lard, a pinch of salt, 
nutmeg to taste, 2 teaspoons baking powder. Mix soft, and cut. 
Fry in deep fat. When taken from kettle drain on brown paper 
and dust with pulverized sugar. — Mrs. Wm. P. Williams, 4463 
Woodlawn Ave., Chicago, 111. 

BREAKFAST DOUGHNUTS.— 2 cups of sugar, 1 of white 
and 1 of brown sugar, \y 2 cups of sour milk, 1 pinch of salt, 2 table- 
spoons of melted lard, 2 eggs. Flavor to taste. Flour enough to 
make a stiff dough. Fry in hot lard.— Mrs. A. Morgan, 429 19th 
Ave., Maywood, 111. 

DOMINO CAKE FOR CHILDREN'S PARTIES.— Make a 

sponge cake or any other simple cake mixture. Bake in shallow 
tins, making cake about T / 2 inch thick, when baked. When cool, 
ice with white icing. Allow this to set; then with a sharp knife cut 
it into small oblongs, about 3 inches long by \y 2 inches wide; 
melt a little chocolate and with a small brush paint spots to repre- 
sent dominoes. If wished, the little cakes may be split open and 
spread with jam before icing. — Mrs. Clarence Clarkson, Hubbard 
Woods, 111. 

FRENCH CRULLERS.— Cream % cup butter with 1 cup sugar; 
add 2 eggs, yolks beaten; add 3 cups flour, sifted with 3 teaspoons 
baking powder, 1 teaspoon vanilla, %. teaspoon salt, y 2 teaspoon 
cinnamon, J4 nutmeg, 1 cup milk. Fold in 3 egg whites, beaten 
stiff. Add enough flour to make stiff. Cut into oblong squares. 



554 CAKE 

Run fingers in and out. Sprinkle with powdered sugar. — Mrs. Ben 
Barnett, Tessville, 111. 

MACAROONS OF NUTS.— Pound the meats of hickory nuts, 
and add nutmeg and allspice. Make a frosting as for cake, stir- 
ring in the nuts and spices. Butter the hands and work into little 
balls the size of hickory nuts; place them on buttered tins and bake 
in a hot oven. They will spread a little on the tins. — Mrs. C. E. 
Orland, Palos Park, 111. 

SURPRISE MACAROONS.— 2 rounded tablespoons butter, 
4 eggs, 2 level cups sugar, 2 teaspoons baking powder, pinch of 
salt, 2 teaspoons vanilla, 4 cups full Quaker oats. Beat up stiff, 
adding more oats, if necessary; pick up with fingers about a tea- 
spoonful and drop far apart on well-buttered tins. They will 
spread. Bake brown in slow oven. When done "wait until partly 
cool before removing from pans. If too hot they will curl up. — 
Mrs. William P. Williams, 4463 Woodlawn Ave., Chicago, 111. 

SWEDISH MACAROONS.— 12 oz. shredded almonds, 4 oz. 
ground almonds, 4 oz. corn starch, 2 whole eggs, grated rind of 2 
onanges; sift 1 lb. sugar and 4 oz. corn starch through sieve twice; 
add 12 oz. shredded almonds, and 4 oz. ground almonds, grated 
rind of 2 oranges, and 2 eggs, beaten light, without separating. 
With buttered hands shape mixture into balls the size of walnuts; 
bake in slow oven on tins with waxed or oiled paper. — Mrs. C. E. 
Nelson, Thornton, 111. 

RAISIN PUFFS.— To 2 beaten eggs add % cup milk, add 2 
cups flour, sifted with 2 heaping teaspoons baking powder; add 1 
cup seeded raisins, 2 tablespoons sugar, 1 cup sweet milk, 2 cups 
flour, steam y 2 hr. in buttered cup. Serve with a good pudding 
sauce. — Mrs. Mary Camming, West Hammond, 111. 

GROUND RICE CHEESE CAKES.— Mix 1 tablespoon of 
ground rice smoothly with 2 tablespoons of milk, and pour over % 
pt. of boiling milk. Stir 3 or 4 minutes, till thick, adding 1 oz. of 
butter and 4 lumps of sugar, which have been well rubbed on the 
rind of a fresh lemon. When cold, stir in the yolks of 3 eggs, well 
beaten, and >a dessertspoon of lemon juice. Line some patty pans 
with a puff paste, fill three parts with the mixture, and bake in a 



COOK COUNTY COOK BOOK 555 

quick oven. Before baking dust over with powdered cinnamon or 
grated lemon rind. — Mrs. C. E. Watkins, Grossdale, 111. 

COOKIES 

COOKIES. — 7 oz. sugar, % lb. grated hazlenuts, beaten whites 
of 3 eggs. Stir T / 2 hr. in one direction. — Mrs. Herman Klug, 25 N. 
5th Ave., Maywood, 111. 

ALICE COOKIES.— Beat 1 egg with 1 cup of sugar and 1 cup 
of sour milk, in which has been stirred ]A, teaspoon of soda and 54 
teaspoon salt. Stir stiff with flour, in which has been sifted l / 2 
teaspoon of baking powder. Put the dough in a cool place for an 
hr., then roll out rather thin, and bake in a quick oven.— Mrs. J. 
W. Marelius, 2329 Cornelia St., Chicago,. 111. 

ALMOND COOKIES (German— very good). Beat the 
whites of 5 eggs to a stiff froth, add 2 cups of powdered sugar and. 
beat together for y 2 hr. Then add y 2 lb. of ground almonds, juice 
of 1 lemon and l / 2 saltspoon powdered ammonia. Shape the cook- 
ies like a star. Bake in a moderate oven. 

Frosting. — Beat the whites of 2 eggs to a stiff froth, add pow- 
dered sugar and a little vanilla. — Mrs. Schmalzried, Maywood, 111. 

BUTTERMILK COOKIES.— Cream together 1- egg, \y 2 cups 
brown sugar, small cup buttermilk, 1 cup butter and lard mixed, 1 
cup currants, 1 teaspoon soda, little nutmeg, flour to roll, sprinkle 
with white sugar, and nutmeg. — Mrs. Robert Davis, Evergreen 
Park, 111. 

CINNAMON COOKIES.— 1 large sifter full of flour, 1 large 
cup sugar, 1 teaspoon cinnamon, 1 teaspoon soda, 2 teaspoons 
cream tartar. Sift all well together, add a little salt and good, rich 
cream to make into a dough, roll out and bake in a hot oven. — 
Mrs. Henry James, Homewood, 111. * 

CITRON COOKIES (German).— Beat 4 whole eggs with 2 
cups of sugar for y 2 hr. Add 1 teaspoon of lemon extract, y 2 cup 
finely chopped lemon and citron peel, 2 cups of flour, 2 teaspoons 
of baking powder. Place the cookies on a greased pan and sprin- 
kle over them a little chopped lemon and orange peel. Bake in a 
moderate oven. — Mrs. Schmalzried, Maywood, 111. 



556 CAKE 

COCOANUT CREAM COOKIES.— Beat 2 eggs and 1 cup 

sugar gradually, then y 2 cup shredded cocoanut, 1 cup cream, 
and 3 cups flour, with 3 teaspoons baking powder and 1 teaspoon 
salt sifted in it. Toss on floured board; pat and roll out y 2 inch 
thick, sprinkle with cocoanut, cut and bake on buttered sheet. 
Seek cookies may be made by using seeds in place of cocoanut. 
—Mrs. R. E. Deering, Oak Park, 111. 

DATE COOKIES.— Rub together 2 cups sugar, 2 eggs, 1 cup 
melted butter, 2 tablespoons cinnamon, 2 tablespoons buttermilk, 1 
teaspoon soda, 2y 2 cups graham flour, 2y 2 cups white flour. Roll 
thin and put dates between. — Mrs R. A. Turner, Franklfn Park, 
111. 

FIG COOKIES.— Take y 2 lb. figs, chopped fine, and place in 
a causepan on the stove. Ad^ 1 cup of brown sugar, 1 cup water; 
boil till thick, and set away to cool. Then take a smalj cup full 
of white sugar, 5^ cup butter and lard, y 2 cup sour milk, 1 cup oat 
meal, a small teaspoon of soda, flour enough to make a dough; 
roll out and spread figs between; cut in squares and bake. — Mrs. 
C. C. Bettleheim, Golf, 111. 

FRIED CAKES.— Cream together 1 cup sugar and 2 table- 
spoons of shortening; add 2 beaten eggs, 1 cup sour milk, in which 
1 teaspoon of soda has been dissolved, and 2 cups of flour. Mix 
and roll about y 2 inch thick cut. Drop into hot lard in which 
there is a peeled potato to keep lard from burning; they will come 
to top of lard when light. Fry a dark brown; when done, remove 
and sprinkle with sugar. — Mrs. Lighthart, 811 N. 19th Ave., May- 
wood, 111. 

FRUIT COOKIES.— 1 qt. flour, 1 teaspoon soda, 4 table- 
spoons butter, rubbed into flour, 1 cup sugar, 1 cup currants with 
y 2 orange peel, cut fine; add enough sour milk to make a soft 
dough; roll y> inch thick, cut any shape desired; bake in a moder- 
ate oven for 20 minutes. Nice eaten warm with maple syrup.— 
Mrs. Robt. Pratt, Glenview, 111. 

GINGER COOKIES. — Mix together 1 tablespoon ginger, 1 
cup syrup, Ya cup lard, 1 cup granulated sugar, and let come to a 
boil; then add to this just before removing from the stove, 1 tea- 
spoon soda, dissolved in a little warm water. Let this mix, cool, 






COOK COUNTY COOK BOOK 557 

and then add enough flour to roll out thin. — Mrs. C. C. Clevenger, 
Glenwood, 111. 

GINGER CAKES.— Mix y 2 cup butter, y 2 cup sugar, 1 cup 
molasses, y 2 teaspoon each of cloves, cinnamon and ginger, 2 
level teaspoons of soda in a cup of boiling water. Let stand until 
cold. Then stir in 2y 2 cups flour and 2 well-beaten eggs. Bake in 
hot oven for 20 minutes. — Mrs. Harry Stearns, 134 S. 19th Ave., 
May wood, III 

GRAHAM COOKIES.— Beat to a cream y 2 cup butter, add 
gradually 1 cup granulated sugar and the unbeaten white of 1 egg; 
beat vigorously for 2 minutes; dissolve y 2 teaspoon soda in 8 table- 
spoons warm water, add, and then stir in' slowly 1 qt. graham flour. 
Knead until smooth, roll out a little at a time into a sheet as thin 
as a wafer. Cut in squares, bake in a slow oven until crisp and 
brown. Rye meal may be used instead of graham. — Mrs. L. E. 
Worth, Orland, 111. 

GRAPENUT COOKIES.— Mix 1 cup grapenut, 1 cup sugar, 
rub in 1 cup shortening, butter and lard mixed, add a scant y 2 cup 
milk, y 2 teaspoon soda, y 2 teaspoon baking powder, spices to taste, 
cinnamon or cloves, and flour to make stiff. Roll, cut and bake. — 
Mrs. Lew Brott, Grant Works, 111. 

HAZLENUT CAKES.— Mince very finely 2 oz. of hazlenuts^ 
and y 2 oz. of sweet almonds. Add 3 oz. of pounded and sifted 
sugar, the white of an tgg, beaten to a firm froth, enough flour to 
bind them together. Roll out the paste till it is % inch thick, 
stamp it out in small, round cakes, -place on well-buttered tins, 
and bake in a slow oven 20 minutes. — Mrs. E. D. Kelley, W5n- 
netka, Ml. 

LADY FINGERS,— Rub together 1 cup granulated sugar and 
y 2 cup butter; add %. cup sweet milk, 1 egg, 2 cups flour, 1 tea- 
spoon cream tartar, 1 teaspoon soda, 1 teaspoon vanilla; roll in 
sugar; bake in a quick oven. Use your hands to roll and cut in 
finger lengths.— Mrs. Betty Baker, Edison, 111. 

GERMAN "LEBKUCKEN" COOKIES.-— Beat 4 whole eggs 
with 2 cups of sugar about y 2 an hr. Add 4 figs, rind of 1 lemon, 
% lb. each of citron and lemon peel, finely chopped. Then add 1 



558 CAKE 

tablespoon each of cinnamon and cocoa, 2 cups of flour, and 1 
saltspoon of powdered ammonia. Put the dough on a floured 
board, roll out and shape into 3-inch squares. Bake in moderate 
oven. 

Frosting. — Beat the whites of 2 eggs to a stiff froth; add pow- 
dered sugar and a little vanilla. — Mrs. Schmalzried, Maywood, 111. 

MAPLE SUGAR COOKIES.— Mix together 2 large cups ma- 
ple sugar, 2 eggs; rub in 1 cup butter; add 2 tablespoons sweet 
milk, 1 teaspoon cream tartar, y 2 teaspoon soda, and flour enough 
to roll soft. — Mrs. Alex. Ritchie, Oaklawn, 111. 

MARSHMALLOW WAFERS.— Put 1 cup sugar and y 2 cup 
water in a smooth graniteware saucepan, bring to boiling point or 
let boil till the syrup will thread when chopped from tip of spoon. 
Remove to back of range and add 10 marshmallows, cut in small 
pieces. Pour mixture gradually, while beating constantly, over 
the whites of 2 eggs, beaten stiff, and add 1 cup pecan nut meats, 
broken in small pieces. — Mrs. M. A. Bailey, Forest Park, 111. 

RAISED MOLASSES COOKIES.— Dissolve 3 teaspoons soda 
in \y 2 cups molasses; add 1 cup sugar, 1 cup cold water, 2 tea- 
spoons ginger, a little salt; add 1 cup shortening and stir very 
thoroughly, and then add 4 teaspoons alum water; add flour to 
make a mixture the consistency of cake batter. Let stand over 
night; add flour in morning to make stiff enough to roll out and 
bake. — Mrs. C. E. Remington, Oak Glen, 111. 

OATMEAL COOKIES.— Cream 1 cup of sugar and 1 heaping 
cup of lard together. Add 2 beaten eggs, 1 teaspoon of cinnamon, 
1 cup molasses, 1 teaspoon soda, 2 cups of flour, 2 teaspoons bak- 
ing powder, 2 cups oatmeal, y 2 cup each of raisins and currants. — 
Mrs. Frederic Sharp, 700 S. 3rd Ave., Maywood, 111. 

PEANUT COOKIES.— Mix together 1 cup sugar, 2 eggs, 4 
tablespoons milk, 1 teaspoon salt, 2 teaspoons soda, 1 teaspoon 
cream tartar, 2 tablespoons butter, 1 cup chopped peanuts. — Mrs. 
C. E. Kramer, Oak Glen, 111. 

RAISIN COOKIES.— Mix together V/ A cups brown sugar, % 
cup sour milk, 1 cup stoned raisins, 1 tablespoon cream, y 2 tea- 
spoon soda, y± teaspoon nutmeg, 1 teaspoon vanilla, 3 cups flour, 
roll J4-inch thick. — Mrs. Chas. Kearns, Niles Center, 111. 



COOK COUNTY COOK BOOK 559 

ROCKS. — Cream together 1 cup butter and \y 2 cups sugar; 
add 3 beaten eggs, 2 cups of cream, 1 teaspoon of cinnamon, y 2 tea- 
spoon of allspice, 1 teaspoon of soda, dissolved in a little water 
and 2 teaspoons of baking powder, sifted in 2y 2 cups flour, 1 lb. 
dates and 1 lb. of English walnuts, each cut fine. Stir all ibhor- 
oughly together and drop on buttered tins. Bake in a quick oven 
12 minutes.— Mrs. C. K. Wurtz, 216 S. 2nd Ave., Maywood, 111. 

GERMAN "S" COOKIES.— Beat y 2 lb. of butter, the yolks of 
5 eggs and 1 cup of sugar about y 2 an hr. Add 1 teaspoon of 
lemon extract, 2 cups of flour and y 2 teaspoon of powdered am- 
monia. Shape like the letter "S." Let stand over night. The 
next morning beat the white of an egg in one dish; in another 
have ready 1 teaspoon of cinnamon and y 2 cup of sugar. Take 
each cooky, put it in the white of the egg and sprinkle with the 
sugar and cinnamon. Bake in a moderate oven. — Mrs. Schmalz- 
ried, M'aywood, 111. 

SCOTCH SHORTBREAD.— 2 lbs. flour, 1 lb. butter, (y 2 lb. 
butter and y 2 lb. lard may be used), y 2 lb. brown sugar. Cream 
butter and sugar together; add flour. Mix ingredients thoroughly, 
but add no liquid. Roll thin and cut in small cakes. — Mrs. C. E. 
MacDarrow, Niles, 111. 

SWEDISH COOKIES.— Cream together 1 lb. of butter, 1 
large cup sugar and 2 eggs, well beaten. Flavor with almond 
extract, and flour enough to make stiff. Roll and cut. Bake. — 
Alice E. Nelson, 404 S. 1st Ave., Maywood, 111. 

SWEET CRACKERS.— Mix 1 cup of lard and \y 2 cups of 
sugar together; add 2 well-beaten eggs, 1 pt. of sweet milk, 3 
tablespoons of baking ammonia, and 5 cents worth of lemon oil, and 
make a stiff dough. Roll thin as pie-crust, cut in squares and stick 
with a stiff dough. These crackers will keep for months. — Mrs. 
J. C. Jeffries, Winnetka, 111. 

TEA CAKES. — Mix together iy cups each of molasses and 
lard; add 1 cup white sugar, 2 eggs, 2 heaping teaspoons of soda, 
1 teaspoon each of cinanmon and cloves, 1 qt". of flour, 1 cup water; 
let stand for 2 hrs. before rolling. — Mrs. Frederic Sharp, 700 S, 
3rd Ave., Maywood, 111, 



560 CAKE 

YORKSHIRE PARKIN.— Mix 2 lbs. flour and 1 lb. Scotch 

oatmeal; add 2 lbs. syrup, y 2 lb. sugar, y 2 lb. butter, 1 oz. ginger, 

1 teaspoon carbonate soda; add a little milk, if required, a pinch 
of salt. Bake in a buttered tin and cut into squares. — Mrs. Ralph 
Lang, Congress Park, 111. 

WHEATLET COOKIES.— Rub thoroughly together 2 cups 
wheatlets, 2y 2 cups flour, 2 teaspoons baking powder, 1 cup brown 
sugar, y 2 cup lard and y 2 cup butter; then add y 2 cup sweet milk. 
Mix into dough and roll out thin, cut and bake. These are still 
better with dates between. — Mrs. S. A. Sanderson, Morton Grove, 
111. 

WHITE COOKIES.— Cream together 1 cup sugar, y 2 cup 
equal parts of butter and lard; add 1 beaten egg, V4. teaspoon of 
nutmeg, a little salt, 1 cup milk and flour to make stiff, in which 

2 teaspoons of baking powder has been sifted. Roll, cut, and 
bake in a quick oven. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., May- 
wood, 111. 






ICE CREAM 



COFFEE FRAPPE.— Dissolve Y± cup of sugar in a quart 
of clear, black coffee and freeze. Serve in frappe cups or glasses 
with whipped cream as a garnish. A forcing bag with star tube 
is of assistance in placing the cream. — Mrs. Louis Worth, Ever- 
green Park, 111. 

AUNT JULIA'S ICE CREAM.— Scald 1 qt. milk, beat 3 eggs, 
2 cups sugar and 2 tablespoons of flour together, add to milk 
when hot, stirring constantly. Let cool, add 1 cup cream and 
flavoring. For the freezing, use 3 parts ice to 1 of salt; have ice 
fine and mix thoroughly with salt in a pan before packing. — Mrs 
Leo Westgate, Palatine, 111. 

BURNT ALMOND ICE CREAM.— Beat the yolks of 4 eggs 
light, add to them 1 cup of sugar and 1 pint of hot milk. Pu\t 
over the fire in a double boiler, cook until the mixture thickens 
like a custard, take from the fire, whip in the whites of the 
eggs, beaten stiff, and when the mixture is cold stir in slightly 
y 2 pint of sweet cream, whipped stiff, 1 cup of almonds, which 
have been shelled, blanched, chopped fine, browned in 2 table- 
spoons of caramel sugar, and pounded to a coarse powder. Flavor 
with 1 teaspoon of vanilla and J4 teaspoon of almond extract. 
Freeze. — Mrs. Clement Rooker, Morton Grove, 111. 

COFFEE ICE CREAM.— To 1 qt. milk, add the yolks of 2 
eggs, 1 qt. cream, 1 lb. sugar, and 1 qt. of very strong, clear 
coffee. The whole may be mixed together cold, but as a rule the 
cream is always richer if the milk is scalded with the sugar. 
The well beaten whites of eggs added to any kind of ice cream 
seem to make it less heavy and more velvety. — Mrs. C. C. Can- 
thorn, Niles Center, 111. 

CONDENSED MILK ICE CREAM.— When cream is scarce 
condensed milk is sometimes used as a substitute. This recipe 
will make 2 quarts of the frozen cream. Scald 1 can condensed 
milk and 1J4 pts. fresh milk together and turn over the beaten 

56! 



562 ICE CREAM 

yolks of 2 eggs Return to the kettle and cook until creamy. 
Add 1 tablespoon of powdered sugar and when cold add vanilla 
extract and freeze. — Mrs. Willis Bowman, Palos Park, HIT 

FRUIT ICE CREAM.— All fruit ice creams are made in sub- 
stantially the same way as the peach cream, but where seed fruits, 
such as currants, are used, the carefully strained juice only must 
be added. This can be put in the freezer with the cream and 
not reserved until later, as in the case of the mashed fruits. 
Grated pineapple, with the addition of a little lemon juice makes 
a particularly fine fruit cream. — Mrs. Ed. Davis, Grass Point, 111. 

GERMAN ICE CREAM.— Mix 1% cups sugar, 1 tablespoon 
flour, and % teaspoon salt Add 2 eggs, slightly beaten and 2 
cups scalded milk. Cook over hot water until mixture thickens 
and add 2 squares melted chocolate and cool. Add 3 cups cream 
and 1 tablespoon vanilla. Strain and freeze. Just before serving 
add 3 cups zweiback dried and broken in small pieces. — Mrs. Chris 
Umholdt, Grass Point, 111. 

ORANGE ICE CREAM.— 1 cup water, 1 cup heavy cream, 
J /i cup shredded candied orange peel. Boil 2 cups sugar 8 minutes 
and then add 2 cups orange juice. Scald 1 cup cream, add yolks 
of 2 eggs, and cook over hot water, until mixture thickens. Cool, 
add the first mixture with heavy cream beaten stiff. Freeze. 
When nearly frozen, add orange peel. Line a melon mould with 
orange ice cream. Pack in salt and ice and let stand \y 2 hours. 
— Mrs. C. Anderson, Golf, 111. 

RASPBERRY VELVET.— Take rich juice from a can of red 
raspberries; strain and add sugar until quite sweet, add juice of 
a lemon (and 2 oranges if desired). Add a little cold water if 
the juice is rich. When partly frozen add beaten whites of 2 
eggs and turn freezer quickly afterwards. Currant juice, straw- 
berry juice, pineapple juice or cherry may be used. — Mrs. Conklin, 
914 N. 5th Ave., Maywood, 111. 

STRAWBERRY ICE CREAM.— Mash with a potato pounder 
in an earthen bowl, 1 qt. of strawberries with 1 lb. of sugar, rub 
it through the colander and add 1 qt. of sweet cream and freeze. 
Very ripe peaches or coddled apples may be used instead of 
strawberries. — Mrs. Lewella Olson, Forest Park, 111. 



COOK COUNTY COOK BOOK 563 

CHERRY ICE. — Stem and stone 1 qt. .of cherries, crush and 
cover them with 2 cups of sugar. At the end of an hour squeeze 
the cherries through a vegetable press and extract all the juice. 
To this add the juice of a lemon, 1 pt. of water and the un- 
beaten whites of 3 eggs. Turn all into a freezer and grind until 
you have a firm, light ice. Pack the freezer in ice and salt for 
an hour after the dasher is removed. — Mrs. Del Williams Austin, 
111. 

MAPLE MOUSSE.— Use y 2 cup of maple syrup after it has 
boiled down thick. Beaten yolks of 2 eggs stirred into the hot 
syrup. When cold add 1 pt. whipped cream. Pack in mould in 
chopped ice and salt and let stand 4 hours. — Mrs. Wm. P. Wil- 
liams, _4463 Woodlawn Ave., Chicago, 111. 

PEACH, STRAWBERRY AND RASPBERRY MOUSSE.— 

1 pt. of double cream, 1 cup of fruit pulp and juice, the juice 
of half a lemon, % C ^P powdered sugar, 1 teaspoon of gelatin, 
softened in 2 or 3 tablespoons of cold water, if desired. Dissolve 
the sugar in hot fruit juice and pulp. Cool it, add the gelatin and 
then the cream and the powdered sugar and beat until solid 
to the bottom of the bowl. Pack in ice and leave to freeze. — 
Mrs. Andrew Bell, Glenview, 111. 

GRAPE JUICE PARFAIT,— Roil 1 cup sugar and y 3 cup 
grape juice together to the thread degree and pour in a fine 
stream onto the whites of 2 eggs, beaten until foamy, beating 
constantly; when cold, fold in 1 pt. cream, beaten solid with y 2 
cup of grape juice and the juice of J/2 lemon added to the cream 
before whipping. Flavor, turn into a mould and let stand packed 
in ice and salt 4 hours. — Mrs. Sarah Lenhardt, Glenwood, 111. 

SUNSHINE PARFAIT.— 1 cup sugar, Y A cup boiling wate.r, 
the yolks of 3 eggs, 1 tablespoon of orange extract, 1 pt. of 
double cream. Boil the sugar and water to the thread degree 
and pour in a fine stream onto the beaten yolks of the eggs; 
return to the fire and cook over hot water until the mixture 
coats on the spoon; beat until cold and add the flavoring and the 
cream beaten solid. Let it stand, packed in ice and salt for about 

2 hours after moulding.— Mrs. D. A. Worth, Dalton, 111. 



564 ICE CREAM 

APPLE SHERBET.— To 1 qt. of cold, stewed and strained 
sour apple add a syrup formed by boiling 2 lbs. of sugar with 
1 cup of hot water and then allowing the liquid to cool. Squeeze 
in the juice of 3 lemons, beat the preparation light and squeeze. 
Finely flavored apples are best for this purpose. — Mrs. M. A. 
Lennox, Harvey, 111. 

BERRY SHERBET.— Mash 1 qt. of berries, or enough to 
make 1 pt. of juice; add 1 pt. of sugar, and after the sugar is dis- 
solved, add 1 pt. of water and the juice of 1 lemon. Press through 
coarse cheese-cloth and freeze. — Mrs. Leola Mosper, Hazel Crest, 
111. 

COFFEE SHERBET.— Mix M cup coffee with y 2 cup cold 
water and white of 1 egg. Add 6 cups boiling water and boil 
3 minutes. Strain, add 2 teaspoons granulated gelatin and V/ 2 
cups sugar and let cool and freeze. — Mrs. Zeb. Taylor, Hubbard 
Woods, 111. 

CRANBERY SHERBET.— 1 qt. cranberry juice cooked and 
strained, 1 pt. of water, juice of 3 lemons, and rind of one 
grated, y 2 nutmeg grated, 2 tablespoons sherry, enough sugar to 
make a tart liquid, put in freezer, turn rapidly and just before 
removing dasher add beaten whites of 3 eggs. — Mrs. Conklin, 
914 N. 5th Ave., Maywood, 111. 

FRUIT SHERBETS.— Boil 1 qt. water and 2 cups sugar 20 
minutes (let boil vigorously during the whole time); add 1 tea- 
spoon gelatin, softened in cold water, strain, and when cold add 
a scant pt. fruit juice and juice of 1 lemon. For lemon sherbet 
use 1 cup of lemon juice. — Mrs. Mate Niles, Niles Center, 111. 

PINEAPPLE SHERBET.— Stir together the juice of 1 qt. 
pineapple, chopped fine, dissolve 3 cups sugar and 1 box pink 
gelatin, which will make 1 qt. in 1 pt. of water, then add to the 
chopped pineapple, beat well with 2 dessert-spoons of fruit color 
and freeze. — Mrs. Clate McCormac, Hillside, 111. 

RASPBERRY SHERBET.— Boil 1 pt. of sugar and \y 2 pts. 
water together for 20 minutes, then add the juice of 2 lemons 
and \y 2 pts. raspberry juice, strain and freeze. Many persons 
prefer to use 1 cupful of currant juice instead of the lemon juice. 
-—Mrs. Ned Ulster, Hazel Crest, 111. 



COOK COUNTY COOK BOOK 565 

STRAWBERRY SHERBET.— Take 1 qt. of strawberries, 3 
pts. of water, the juice of 1 lemon, 1 tablespoon of orange flower 
water and $4 lbs. sugar. Mash the berries to a smooth paste, 
add the rest of the ingredients, excepting the sugar, and allow 
all to stand 3 hours, then strain the juice over the sugar, stir 
well and freeze. — Mrs. Lola Brown, Hillside, 111. 

STRAWBERRY SURPRISE.— Mash 2 qts. of strawberries 
to a pulp, add to them a pt. of sugar, a pt. of water, the juice 
of 2 lemons and the unbeaten whites of six eggs. Turn into 
the freezer and freeze. The turning of the dasher w r ill beat to a 
foamy and delicious "surprise." — Mrs. Len Kramer, Homewood, 111. 



CANDY 



CARAMEL CANDY.— Fill a cup % full of milk and the 
remainder with unmelted butter. Put this into a kettle with 2 
cups white sugar, 1 tablespoon of flavoring. Set over the blaze 
and stir only until it begins to boil. Boil about 25 minutes or 
until it turns a light brown. It is also nice to grate a little choc- 
olate in. Cut in squares when cold. — Mrs. Conklin, 819 N. 5th 
Ave., Maywood, 111. 

CANDY LOAF.— Chop y 2 lb. of dates and y 2 lb. of figs and 
roll in flour. Make a syrup of 1 cup granulated sugar, 3 cups of 
brown sugar, 1 cup of rich milk. Cook until it forms a soft ball 
in water. Add butter, size of walnut, the fruit and Y<\ lb. each of 
peanuts and English walnuts. Pour into a wet cloth and wrap 
up for 4 or 5 hours. If different colors are desired divide and 
add fruit colors.— Mrs. G. E. Hamilton, 508 S. 4th Ave., Maywood, 
111. 

COCOANUT SUGAR BALLS.— These little balls may be 
dipped in melted chocolate or may be served plain, and passed 
in the place of bonbons at the end of the dinner. Add sufficient 
confectioner's sugar to the cocoanut cream to make a thick paste. 
Form at once into balls, -and stand in the refrigerator or very 
cold place until serving time. If they are dipped in chocolate, 
they must be dipped quickly and put at once in a cold place. Serve 
at the end of dinner in place of dessert. — 

BUTTER SCOTCH.— 3 lbs. coffee, 1 lb. sugar, % lb. butter, 
y 2 teaspoon of cream of tartar. Enough water to dissolve the 
sugar. Boil without stirring until it breaks when dropped into 
cold water. Add 8 drops of lemon extract. Pour in buttered pans 
and mark off in squares. If pulled when partly cold, until very 
white, it will be like ice cream candy. — Mrs. Klug, 25 N. 5th Ave*., 
Maywood, 111. . 

CHOCOLATE WAFERS.— Break opera wafers into halves. 
Melt l A lb. of Fondant over hot water; add a tablespoon of 

566 



COOK COUNTY COOK BOOK 567 

boiling water, a teaspoon of vanilla and 4 oz. of melted chocolate. 
After the mixture begins to thicken add enough water to make it 
the consistency of good cream. Dip the bits of wafers into the 
chocolate Fondant, and place on oiled paper to dry. — Mrs. Conk- 
lin, 914 So. 8th Ave., Maywood, 111. 

COCOANUT DROPS.— Grate a cocoanut, add ^ of its weight 
of sugar and the white of 1 egg beaten to a stiff froth. Mix thor- 
oughly and drop on buttered white paper or tin plates. Bake 15 
minutes,— Mrs. C. J. Jeffries, Winnetka, 111. 

DIVINITY CANDY.— 2 cups sugar, 6 cup Karo syrup, */ 2 
cup water. Boil until it makes a ball in cold water. Then pour 
over the beaten whites of 1 or 2 eggs, beating all the time. — Mrs. 
Klug, *25 N. 5th Ave., Maywood, 111. 

FONDANT. — 2 cups sugar, 2 cups water, % teaspoon cream 
tartar; stir until dissolved, let boil until it reaches soft ball stage; 
stand at once in pan of cold water; when cooled enough that you 
can stand your ringer in it stir vigorously with stick. — Precaution 
— Never jar saucepan after i-t starts to boil. Do not attempt on 
w r et day. Keep crystals wiped off sides. — Mrs. Jack Johnson, Or- 
land, 111. 

FUDGE. — Cook together 2 cups of granulated sugar, % cup 
of rich milk. When boiling add 4 teaspoons of cocoa; cook until 
it forms a soft ball in water; flavor and remove from the fire. 
Beat until creamy. Pour in pan and cut in squares when cold.— 
Mrs. G. E. Hamilton, 508 So. 4th Ave., Maywood, 111. 

"KRAUT CANDY"— Put in a saucepan 2 lbs. light brown 
sugar, 1 cup water, 1 grated cocoanut, butter size of a walnut. 
Boil moderately for 1 hour, and when stiff pour into pans and 
cut into squares. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 

MAPLE CREAMS. — Cook without stirring, y 2 as much water 
as maple sugar; when almost done put in a small piece of butter. 
When it begins to harden take it off the fire and stir rapidly until 
it becomes a waxen substance, then divide into balls and enclose 
each ball between 2 halves of English walnuts and put on a 
greased plate to cool. — Mrs. Conklin, 819 N. 5th Ave., Maywood, 
111. 



568 CANDY 

MOLASSES CANDY.— Put 1 qt. of West India molasses, 

1 cup of brown sugar, a piece of butter the size of y 2 egg into a 
six quart kettle. Let it boil over a slack fire until it begins to 
look thick, stirring it often to prevent burning. Test it by 
dropping some in a little cold water. If it hardens quickly and 
breaks short it is boiled enough. Now put in y 2 teaspoon of 
baking soda and stir it well, then pour it out in a buttered flat 
tin. When partly cooled take up the candy with well buttered 
hands, then pull and double until the candy is a whitish yellow. 
It may be cut in strips and rolled or twisted. — Mrs. Conklin, 914 
N. 5th Ave., Maywood, 111. 

MINTS.— Cook 2 cups granulated sugar, 1 cup water, % tea- 
spoonful cream of tartar, until it forms a soft ball in water. Beat. 
until creamy, flavor with mint, almond or wintergreen, color with 
fruit coloring and drop on round pieces of greased paper. — Mrs. 
G. E. Hamilton, 508 S. 4th Ave., Maywood, 111. 

MOLASSES' CANDY.— 1 cup of New Orleans molasses, 1 
piece of butter the size of an egg, 1 tablespoon of vinegar. Boil, 
but do not stir, until it hardens when dropped in cold waiter. 
When it becomes hard and brittle stir in a teaspoon of soda and 
beat well; pour into buttered pans and when cool pull until 
yellow, with buttered hands. — Mrs. C. J. Jeffries, Winnetka, 111. 

PEANUT BRITTLE.— Shell and remove the dark skins from 

2 qts. of peanuts; roll until they are slightly broken. Sift the 
peanuts lightly through the fingers, allowing the finer portion 
to fall on an ordinary bread-board; stand the remainder aside. 
Put 1 lb. sugar into an iron saucepan; stir over the fire till it 
melts and slightly browns, then stir in just as many peanuts as 
the sugar will hold; turn out quickly on the board that has 
been covered with the fine nuts; roll it out in a thin sheet; cut 
into squares and when cool break apart. — Mrs. Conklin, 819 N. 
5th Ave., Maywood, 111. 

PEANUT CANDY. — Boil together 2 cups of sugar, 1 cup of 
water, a little butter, Ya. teaspoon of cream tartar, until it forms 
a soft ball when dropped in cold water. Remove from fire and 
beat until creamy. Crush 1 qt. of hulled peanuts, spread over 
the bottom of a greased tin and pour over the candy mixture. 



COOK COUNTY COOK BOOK 569 

Cut in squares when cooled. — Mrs. G. E. Hamilton, 508 N. 4th 
Ave., Maywood, 111. 

PINOCHI. — 3 cups of brown sugar, 1 cup sweet milk, 1 table- 
spoon of butter. Boil slowly for 1 hour. Try in water and when 
it ropes, add 1 cup chopped (not too fine) nuts. Stir until it 
begins to granulate. Pour in buttered pan and cut in squares. — 
Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 

POPCORN BALLS. — 2 cups of molasses, 1 cup of sugar, 
butter size if an egg, boil until it hardens in water. Add 1 pinch 
of soda, remove from lire, pour over poped corn and form into 
balls.— Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 

PREATINES. — Make a syrup of 2 cups of granulated sugar, 
1 cup of water and % teaspoon of cream of tartar, boil until it 
forms a soft ball in cold water. Remove from the stove and beat 
until it is soft and white. Add one cup of pecan meats and drop 
quickly by spoonfuls on greased paper. — Mrs. G. E. Hamition, 508 
S. 4th Ave., Maywood, 111. 

CANDY ROSES.— (Dainty), Boil some sugar and water until 
when a fork is dipped into the pan it throws off the sugar as 
iine as threads. Rub the inside of some cups with olive oil and 
put into each 4 tablespoons of syrup and 1 rose; let stand until 
cold, turn out, and serve in a bon-bon dishl — Mrs. C. J. Jeffries, 
Winnetka, 111. 

PUFFED RICE CANDY.— 1 heaping cupful brown sugar, 
Y? cup water, % teaspoon cream tartar, 1 tablespoon vinegar. Mix 
and boil Jor 10 minutes. Add 2 tablespoons butter and 2 table- 
spoons molasses, and continue boiling until a drop will harden 
in cold water. Flavor with lemon or vanilla, remove from fire and 
stir in 3 cups of puffed rice. Stir until all the grains are coated. 
Cool in buttered tins. — Mrs. Win. P. Williams, 4463 Woodlawn 
Ave., Chicago, 111. 

PULLED CANDY.— 3 cups sugar, y 2 cup vinegar, 1 table- 
spoon of water, 1 teaspoon of peppermint or other extracts. Boil 
sugar, vinegar and water till it cracks in cold water. Do not stir 
after it comes to the boil. Pour on to a platter and sprinkle 
the flavoring on right after. When cool enough, pull until white. 



570 CANDY 

Be careful not to handle it any more than is necessary as the less 
it is touched the more porous it is. — Mrs. G. L. Jordan, Njiles 
Center, 111. 

SEA FOAM CANDY.— Cook 3 cups of light brown sugar, 

1 cup water, 1 tablespoon vinegar until it forms a hard ball when 
dropped into cold water. Pour it over the stiffly beaten whites 
of 8 eggs, beating constantly until it is stiff. Then work in y 2 
teaspoon of vanilla. Drop on small pieces of waxed paper. — Mrs. 
Harry Stearns, 134 So. 19th Ave., Maywood, 111. 

FIG TOFFEE. — 1 cup fine, brown sugar, and 54 cup water 
boiled together till a clear, golden color, but don't stir it. Jus.t 
before it is done, add V 2 saltspoon cream of tartar. Stir in and 
take from fire. Have figs washed, dried and split in strips. Ar- 
range in buttered dish, pour toffee over and mark in squares. — 
Mrs. Chas. Mabee, Oak Glen, 111. 

TURKISH CANDY.— Cook together 2 cups of granulated 
sugar, y 2 cup Karo corn syrup, y 2 cup hot water and 1 table- 
spoon of confectioners' glucose until when dropped in cold water 
it will form a soft ball. Let cool a little and add the whites of 

2 well beaten eggs. Add y 2 lb. chopped English walnuts. Grease 
the tin and pour in. Cut in squares. — Mrs. Conklin, 819 N. 5th 
Ave., Maywood, 111. 

DRINKS 

PINEAPPLEADE.— Pull 1 good sized .pineapple to pieces 
with a fork, but do not slice or peel it, as much of the delicate 
flavor is lost by so doing. Slice 1 lemon and 1 orange thin and 
place in a deep bowl and sprinkle with 1 pt. of sugar. Set aside 
in a cool place for 3 hours, then turn into a cheese cloth or 
muslin bag, and strain. Add 3 pts. of cold water, a cup of 
crushed ice, stir all well and serve. — Mrs. Roger Rawlings, Chicago 
Heights, 111. 

FILTERED COFFEE.— 1 cup finely ground coffee, 5 cups 
boiling water. Pour boiling water through the bag or filter. 
Scald the coffee hot. Put the coffee in the filter, and pour the 
boiling water slowly through it. Keep the pot in a hot place, but 
do not allow coffee to boil. The liquid may be poured through 
the coffee a second time>. Filtered coffee is usually served black 




COOK COUNTY COOK BOOK 571 

at the end of a dinner, in small cups. It is then called "After 
Dinner Coffee. "— Mrs. Hallom Landers, Oak Park, 111. 

RICH COFFEE. — Beat 1 egg thoroughly in your cup, put 
in sugar, then pour in boiling hot coffee and stir briskly until 
the egg is well cooked without settling. — Mrs. Conklin, 914 N. 5th 
Ave., Maywood, 111. 

COFFEE FOR SIX.— Mix thoroughly 1 tablespoon of well 
beaten egg with 1 large tablespoon of ground coffee. Then add 
5 tablespoons more of coffee and mix with a little cold water. 
Pour in a coffee pot with enough cold water to allow 2 small 
cups to each person. Let stand a little while before putting over 
fire. Heat slowly, letting it just come to a boil. Take from fire 
and settle with 1 tablespoon of water. — Mrs. A. Morgan, 429 
19th Ave., Maywood, 111. 

ACORN COFFEE.— Dry them thorughly in a cool oven, shell 
and cut them into pieces the size of coffee-berries. . Roast like 
ordinary coffee until they become a cinnamon brown. Pound 
or grind the coffee, add a little butter and put into air-tight bottles. 
Prepare in the same way as ordinary coffee. Nice for invalids. 
—Mrs. C. J. Jeffries, Winnetka, 111, 

BARLEY COFFEE.— Roast barley until well brown and 
boil a tablespoon of it in a pt. of water for 5 minutes, strain and 
add a little sugar if desired. — Mrs. E. D. Kelley, Winnetka, 111. 

CRUST COFFEE.— Brown entire wheat bread until quite 
hard and crush with a rolling pin; place y 2 cup in coffee pot; 
pour over 1 pt. of boiling water and boil 5 minutes. Add 1 pt. 
of milk, let heat and add 1 tablespoon of sugar. Let settle 2 or 
3 minutes and pour. — Mrs. C. J. Jeffries, Winnetka, 111. 

OATMEAL COFFEE.— Mix common oatmeal and water to 
form a cake; bake and brown it, powder it, and boil in water 
5 minutes. Good for checking obstinate vomiting. — Mrs. C. J. 
Jeffries, Winnetka, 111. 

v- : " *'w:| •Hf ■ km : wTvyn SiiwTi W ; ^ rim ?! m&\ 

DANDELION CORDIAL.— Scald 4 qts. of freshly picked 
and washed dandelion blossoms with 4 qts. of boiling water; 
skim off flowers through a colander, using care not tp, squeeze 



572 CANDY 

the flowers; dissolve a cake of yeast in as little water as pos- 
sible and add 1 teaspoonful to the liquor, 4 qts. of sugar, juice 
of 2 lemons, 1 orange and let stand for 3 days. Strain through 
a cheese cloth or other fine fabric. Pour into a keg and let 
stand loosely corked. This will make 1 gallon. — Jane Parker, 803 
So. 2nd Ave., May wood, 111. 

APRICOT DRINK.— Peel a dozen apricots, take out the 
stones and pour on them a quart of boiling water; allow them 
to stand for 1 hour, then strain oft" the clear liquid and sweeten 
with % lb. of sugar. — Mrs. Dan Mather, Hubbard Woods, Til. 

BRAN DRINK.— Pour- 1 qt. of hot water on 3 tablespoons 
of fresh bran and when cool add sugar to suit taste and the juice 
of 3 lemons. — Mrs. Lew Karlan, Forest Park, 111. 

BEEF JUICE.— Take a thick end of steak from the round 
and free it from all fat and membrane. Broil it over hot coals 
from 6 to 8 minutes — long enough to heat it through and start 
the juices. Cut it in strips and pass it through a juice extractor. 
Season juice with a little salt and serve at once. If it is to be 
rewarmed at any time heat it in a double boiler in which the 
water is only simmering, as beef juice is spoiled for invalids if 
albumen is coagulated. — Mrs. Karl Arnold, Glenview, 111. 

BEET JUICE.— Boil beets until tender and slice as for pickles. 
To every quart of beets add 2 qts. of diluted vinegar. Let stand 
3 days in a cool place; the juice will then be a deep red; dip 
out beets to use on table and strain juice. Place on stove with 
a rose geranium leaf for each pint of liquid. Heat and bottle 
at once, sealing with parafine wax to exclude air. There is no 
more cooling drink on a hot summer day than a glass of beet- 
juice. — Mrs. Mose Fifield, Franklin Park, 111. 

GRAPE JUICE.— Pour 6 qts. of clean rain water, boiled, 
over 4 baskets of blue grapes, washed and stemmed, in an 8- 
gallon crock. Let stand 3 days. At the end of that time crush 
the grapes with the hands and let stand another week, when all 
of the grapes will be coming to the top; skim and bottle. Add 
sugar to taste when serving. — Mrs. C. K. Wurtz, 216 S. 2nd Ave., 
Maywood, 111. 







COOK COUNTY COOK BOOK 573 

ORANGE JUICE (ICED)— Make a syrup of 1 cup sugar. 
H cup water boiled ten minutes, set aside until cold. Mix l / 2 
pt. orange juice and % pt. lemon juice and sweeten abundantly 
with cold syrup. In sweetening this beverage, remember that the 
ice is still to be added and that this in melting will dilute the 
syrup and thus render the drink more acid. Fill tumblers to 
the brim with finely cracked ice and pour the orange mixture 
upon it. — Mrs. Loran Mclntyre, Glenwood, 111. 

FRUIT PUNCH.— Add the juice of 1 can pineapple, 6 lemons, 
3 oranges. 1 can rich preserved strawberries and 1 of the same 
quality preserved cherries. Sweeten to taste and let stand for 
2 or 3 hours. Add, then, 1 qt. and 1 cup iced water, 1 large 
cup chopped ice. 1 pt. of claret may be added/ — Mrs. Klug, 25 N. 
5th Ave., Maywood, 111. 

APPLE TEA. — Cut apples into very small pieces and spread 
on a pan in a moderately hot oven to dry; the oven must not 
be too hot as the apples will not dry out thoroughly. When the 
apples are nicely brown, let them cool and grind in an ordinary 
coffee grinder. Use a teaspoon for every cup of water and allow 
to boil for a few minutes. Serve with milk or cream and sugar. — 
Mrs. C. J. Canthorn, Wilmette, 111. 

APRICOT TEA. — Prepare apricots as directed for apples in 
preceding recipe. Dried fruit may be used, and more thoroughly 
dried out in oven.— Mrs. C. J. Canthorn, Wilmette, 111. 

BERRY TEA.— All kinds of dried berries may be used as 
above. — Mrs. C. J.' Canthorn, Wilmette, 111. 

SLIPPERY ELM TEA.— Pour 1 cup of boiling water over 
1 teaspoon of slippery-elm bark. When cold strain, and add lemon 
juice and sugar to taste. This is very soothing in case of in- 
flammation of the mucous membrane of the throat. — Mrs. Edgar 
Marcellus, Austin, 111. 

. CURRANT WINE.— To 20 lbs. crushed fruit, add 1 qt. of wa- 
ter; let stand until ferments. To 11 qts. of juice, strained, add 17 
lbs. sugar. Cork loosely until it ferments. This makes 6 gallons of 
wine.— Mrs. Klug, 25 N. 5th Ave., Maywood, 111. 



574 CANDY 

GERMAN RED WINE (Excellent).— Crush thoroughly 18 
to 20 baskets Concord grapes. Let them stand in a clean tub 
about 8 to 10 days, according to the weather. Then press in a 
cider press. Put the juice in a very clean keg or barrel. The 
keg must be full, as it sours if there is any space. Dissolve 2 to 
5 lbs. of sugar in 2 qts. hot water and add to the juice. Mix 
thoroughly, cover not too tight, so that the air can escape. Let 
stand 4 weeks. Then cover tightly. About 10 weeks later sepa- 
rate the juice from the refuse which gathers at the bottom. 
Clean the keg thoroughly. Put in the juice and cork tightly. If 
properly handled it will keep for years. — D. F. Schmalzried, May- 
wood, 111. 

STRAWBERRY WINE.— Mash and strain 6 qts. of ripe 
strawberries. To every quart of juice add 1 qt. of water and 1 
lb. of sugar. Stir well, and turn into a crock to ferment. When 
fermentation ceases, rack off carefully, bottle and seal. — Mrs. 
Edgar Willis, Oak Park, 111. 



AUG 23 1912 



LIBRARY OF CONGRESS 




014 488 315 9 | 



